摘要
以鲜切南瓜为实验材料,研究了南瓜的不同部位内、中、外三层经切割处理后,贮藏在20℃下,在贮藏过程中分析测定了鲜切南瓜不同部位的颜色、硬度、可溶性蛋白质含量、可溶性固形物、可滴定酸、PPO和POD酶活性等生理代谢指标。结果发现,南瓜切割后中层和外层颜色变白、各层硬度均下降、PPO和POD等相关酶活性提高,可溶性蛋白质含量、可溶性固形物含量和可滴定酸含量也发生了不同程度的变化。
The changes in physiclogical metabolism in different parts of fresh-cut squash were investigated during storage at 20℃. Color changes, hardness, soluble protein contents, soluble solids, titratable acid, polyphenol oxidase（PPO） and peroxidase（POD） activity were determined and analyzed in inner layer,middle layer and outer layer of fresh-cut squash.The results showed that the physiological metabolism changes in three layers of the fresh -cut squash occurred significantly,including color blushing ,decreasing in hardness and increasing in the activity of PPO and POD.The changes in soluble protein contents, soluble solids and titratable acid were also found in varying digree.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第8期371-373,共3页
Science and Technology of Food Industry
关键词
鲜切南瓜
不同部位
生理代谢
fresh- cut squash
different parts
physiological metabolism
