摘要
为探明贮藏过程中温度对黄皮果实采后保鲜的效果,研究了2~4℃、6~8℃和10~12℃等不同贮藏温度对黄皮果实几种酶活性的影响。结果表明,贮藏温度在2~12℃时,贮藏温度越低,保鲜效果越好,适宜的贮藏温度为2~4℃。2~4℃贮藏的黄皮果实苯丙氨酸解氨酶(PAL)活性高于6~8℃和10~12℃贮藏的果实,而过氧化物酶(POD)和多酚化物酶(PPO)活性低于6~8℃和10~12℃贮藏的果实。2~4℃贮藏能增强黄皮果实的防伤害能力,明显抑制黄皮的酶促反应,有利于贮藏期限的延长。
Effect of different storage temperatures on related enzyme activity of wampee fruit was studied in order to explore the preservation conditions at 2 ~ 4℃, 6~8℃ and 10~12℃. The results showed that within 2~12℃ the lower temperature gave a better preservation. The best storage temperature was 2~4℃. Phenylalanine ammonia lyase (PAL) activity of wampee fruit stored at 2~4℃ was higher than those stored at 6~8℃ and 10~12℃, while peroxidase (POD) activity and polyphenol oxidase (PPO) activity were lower. Therefore, it implied that wampee fruit stored at 2~4℃ enhanced the induced disease resistance of the fruits and the storage limit of the fruits was prolonged effectively.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2008年第11期69-71,共3页
Food and Fermentation Industries
基金
广东省科技计划项目资助(2006B70301043)