摘要
本文研究了外源活性氧清除剂棓酸丙酯(0.01%、0.05%和0.1%)、抗坏血酸(0.2%、0.4%和0.5%)和谷胱甘肽(0.01%、0.05%和0.1%)处理对(10±1)℃、(15±1)℃和(20±1)℃贮藏下的采后"福眼"龙眼果实果皮褐变的影响。结果表明:与对照果实相比,不同浓度的棓酸丙酯、抗坏血酸和谷胱甘肽处理均可以抑制采后龙眼果实的果皮褐变,其中,0.1%PG处理20 min并在(15±1)℃下贮藏10d对采后龙眼果实的果皮褐变抑制效果最好。
Effects of exogenous reactive oxygen scavenger, propyl gallate （0.01% ,0.05 % ,0.1% ）, ascorbic acid（0.2% ,0.4% ,0.5% ） and glutathione （0.01% ,0.05% ,0.1% ） on pericarp browning of harvested longan fruits stored at（ 10 ± 1 ） ℃, （ 15 ± 1 ） ℃ and （ 20± 1 ） ℃ were investigated in this paper. The results showed that, as compared to the control fruits, the treatments with propyl gallate, ascorbic acid and glutathione at difference concentrations could effectively inhibit pericarp browning of harvested longan fruits. Among the above difference treated fruits,the fruits pre-treated with 0.1% PG for 20 minutes and stored at（ 15 ± 1 ）℃ for 10 days showed best effect of antibrowning of pericarp in harvested longan fruits.
出处
《包装与食品机械》
CAS
2013年第3期1-6,共6页
Packaging and Food Machinery
基金
国家自然科学基金项目(30671464
30972070
31171776)
国家科技支撑计划专项(2007BAD07B06)
教育部高等学校博士学科点专项科研基金项目(20093515110011)
福建省自然科学基金项目(2008J0044
2011J01079)
福建省高等学校新世纪优秀人才支持计划资助(闽教科[2007]20号)
关键词
龙眼
果实
果皮
褐变
活性氧清除剂
褐变控制
longan
fruit
pericarp
browning
active oxygen scavenger
antibrowning
