热处理下鲜枣红变与叶绿素酶活性相关性的研究

Correlation between the going-red of fresh jujube and the chlorophyllase activity

为研究热处理下鲜枣红变与叶绿素酶活性相关性。将鲜枣在60、65、70、75℃热水处理1min后,在室温下放置0～100min,测定叶绿素酶活性和色泽相关指标L*、a*、b*值,并且采用SPSS软件对鲜枣红变指标(a*)与叶绿素酶活性变化进行相关性分析。结果表明:热水温度为65、70℃,红变指标a*与叶绿素酶活性相关性较显著(相关系数R65℃=-0.923*、R70℃=-0.868);而热水温度为60、75℃时,二者相关性不显著(R60℃=-0.14、R75℃=-0.617)。鲜枣色泽与叶绿素酶活性显著相关,叶绿素酶直接参与鲜枣的红变。

In order to study the correlation between the going-red of fresh jujube and chlorophyllase activity. Chlorophyllase activity and color related indexes L＊, a＊, b＊ value after the treatment of hot water at 60 ℃, 65 ℃, 70 ℃, 75 ℃： for 1 min were determined during the storage of 0-100 min. And the correlation between the index a＊ of fresh jujube and chlorophyllase activity was analysised by SPSS software. The results showed that the chlorophyllase activity correlated remarkably with the index a＊ of going-red of fresh jujube when the temperature of hot water at 65 ℃, 70 %（correlation coefficient Rss 4：=-0.923＊ ℃ R70 ℃：=-0.868）; but there was less significant correlation at 60 ℃, 75 % （R60 ℃=-0.14, R754：=-0.617）. It suggested that fresh jujube color and chlorophyllase activity correlated remarkably and the chlorophyllase directly involved in the going-red of fresh jujube.