特拉蒙及新红星杂交后代苹果PPO特性及褐变影响因素  

The PPO characteristics and browning related-factors of different apple hybrids of Telemon and Starkrimon

作　　者：侯召华[1] 王成荣[1] 董剑寒[1] 韩希风[1] 朱永宝[1] 

机构地区：[1]莱阳农学院食品科学与工程学院,青岛266109

出　　处：《食品科技》2007年第4期47-50,共4页Food Science and Technology

基　　金：山东省教育厅资助项目(J04C12)。

摘　　要：以特拉蒙及新红星杂交后代苹果45号、54号、87号及富士为试材,对其褐变度、酚类物质含量、水溶性蛋白含量、SOD活性、POD活性及PPO特性等指标进行了分析。结果表明:各指标均存在明显差异,酚类物质含量、水溶性蛋白含量和PPO活性是影响杂交后代苹果褐变的主要因素。The PPO characteristics and browning related-factors of 3 new cultivars（45, 54 and 87） of different apple hydrids of TelemonxStarkrimon and Fuji apple were studied, the results indicated that the content of soluble phenolics and soluble protein, activity of SOD and POD and characteristics of PPO were different significantly, browning of these cultivars also was divergent largely, the activity of PPO and content of polyphenolic compounds and soluble protein were the key factors of flesh browning of the new apple cultivars.

关 键 词：苹果 杂交后代 PPO特性 褐变 

分 类 号：S661.1[农业科学—果树学]