鲜切梨褐变抑制的研究

Study on browning inhibition of fresh-cut pears

研究了不同褐变抑制剂对鲜切梨褐变度、PPO活性、感官品质的影响。实验结果表明,单一使用1.0%柠檬酸、0.01%水杨酸、0.3%L半-胱氨酸处理均能较好的抑制鲜切梨褐变。但是采用0.3%L-半胱氨酸+0.01%水杨酸+1.2%柠檬酸,浸泡9m in的复合处理效果最佳,可使鲜切梨的褐变度在12d内保持较优水平。

Effects of different inhibitors on browning degree, PPO activity and quality of appearance of fresh-cut pears were investigated. The results showed that the effects of 1.0% CA,0.01% SA and 0.3% L-Cys on browning inhibition of fresh-cut pears during storage period were best among the single browning inhibitors. The optimum combination treatment was 0.3% L-cys ＋ 0.01 % SA ＋ 1.2% CA, and the optimum time for the fresh-cut pear slices dipping in the solution was 9min,which could keep the browning degree in super level within 12d.