摘要
采用热烫的方法,研究贮藏期间多酚氧化酶(PPO)活性对主要蓝莓汁品质的影响。贮藏期间果汁中的总糖、总酸、总酚含量均有所降低,褐变度随贮藏时间的延长而增大。PPO活性与总酚含量、褐变度显著相关。
The method of heat, effects enzymatic browning polyphenol oxidase （PPO） activity on the quality of blueberry juice during storage. The total sugar, total acid and total phenol content are reduced during storage. The browning is increased during storage. A significantly correlation between PPO activity with total phenolic （TP） content and browning is established.
出处
《农产品加工（下）》
2014年第10期5-8,共4页
Farm Products Processing
关键词
蓝莓汁
热烫
多酚氧化酶
贮藏
blueberry juice
blanching
polyphenol oxidase （PPO）
storage
