摘要
测定了十个马铃薯品种在六个月窖藏期间褐变强度和多酚氧化酶活性的变化。结果表明:马铃薯的褐变强度和多酚氧化酶活性在品种间的差异达极显著水平,除渭薯8号外,其它品种在贮藏期间的变化也达到极显著水平。在贮藏期间,不同品种的褐变强度和多酚氧化酶活性的变化趋势不同,但同一品种褐变强度与多酚氧化酶活性之间存在中度的正相关,相关系数r为0.736。
The browning degree and polyphenol oxidase activity of ten potato varieties during storage were determined.The results showed that the changes of browning degree and polyphenol oxidase activity of different potatoes were significant during storage,except Weishu NO 8.There existed medium correlation （correlation coefficient r=0.736） between browning degree and polyphenol oxidase activity although different potato varieties existed different variation during storage.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第11期281-282,286,共3页
Science and Technology of Food Industry
关键词
马铃薯
贮藏
褐变强度
多酚氧化酶活性
potato
storage
browning degree
polyphenol oxidase activity
