摘要
以红富士苹果为材料,采用不同浓度4-己基间苯二酚(4-HR)处理后,研究其贮藏期间褐变及品质变化情况。结果表明:4-HR处理能有效抑制鲜切苹果的褐变,提高贮藏品质,且以70 mg/kg的4-HR处理效果最好。4-HR处理不仅较好地延缓了鲜切富士苹果的褐变,降低了多酚氧化酶(PPO)、过氧化氢酶(POD)和苯丙氨酸解氨酶(PAL)的活性,并且抑制了总酚含量上升和果试硬度的下降,具有较好的抑制褐变、保持品质的作用。
This experiment with Fuji apple for the materials, using different concentration of 4-HR treatment, studied the browning and quality changes during storage of fresh-cut apples. The results showed that 4-HR treatment can effectively inhibit browning of fresh cut apples, improve storage quality, and with the 70 mg/kg 4-HR processing effects best. 4-HR processing is not only delayed the fresh cut of Fuji apple browning, and to reduce the PPO,POD and PAL activity, and suppress the total phenols content rise and decline of hardness of the fruit, and has a good inhibit browning keep quality role.
出处
《食品研究与开发》
CAS
北大核心
2013年第8期100-103,共4页
Food Research and Development
基金
国家现代苹果产业技术体系专项(nycylx-08-05-02)
