超高压对鲜切猕猴桃果片多聚半乳糖醛酸酶及品质的影响  

Effects of ultra-high pressure on polygalacturonase activity and the quality of fresh-cut kiwi fruit

作　　者：纵伟[1] 赵光远[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002

出　　处：《食品与机械》2006年第5期40-42,共3页Food and Machinery

基　　金：河南省科技厅科技攻关项目(项目编号:02DB06BF201)

摘　　要：采用超高压处理对鲜切猕猴桃片进行保鲜,研究了超高压处理对贮藏期间多聚半乳糖醛酸酶活性、果片硬度、可溶性果胶和VC含量的影响。研究结果表明:猕猴桃片采用600MPa压力、30℃下加压10min后,在4℃条件下贮藏9d,与未超高压处理的对照组相比,超高压处理的鲜切猕猴桃片多聚半乳糖醛酸酶活性较低,果片硬度、可溶性果胶含量、VC含量和可溶性果胶变化不显著;600MPa超高压处理可通过抑制多聚半乳糖醛酸酶活性而维持果片硬度,同时可有效控制VC的损失。A ultra-high pressure （UHP） to maintain the quality of freshcut kiwi fruit was developed. Slices of fresh-cut kiwi fruit were treated with 600 MPa pressure at 30℃ for 10min and then stored at 4℃ for 9 days. The effects of UHP on polygalacturonase （PG） activity , firmness of slices, contents of soluble pectin, and ascorbic acid of fresh-cut kiwi fruit were evaluated. The results shown： During storage, The PG activity of UHP treated fresh-cut kiwi fruits was lower than that of comparison group, the firmness of slices, contents of soluble pectin, and ascorbic acid of fresh-cut kiwi fruit have not obvious change （ P 〉 0. 05 ）, The UHP treated with 600 MPa effectively prevented firmness of slices associate with inhibit PG activity and reduced the loss of Vc in fresh-cut kiwi fruit.

关 键 词：超高压 猕猴桃 鲜切果片 多聚半乳糖醛酸酶 硬度 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]