鲜切荸荠组织中与褐变相关酶活性研究  

Study on the Enzyme Activity Correlated to Browning in the Fresh-cut Chinese Water-chestnut

作　　者：潘永贵[1] 陈维信[2] 

机构地区：[1]华南热带农业大学食品科学与工程系,海南儋州571737 [2]华南农业大学园艺学院广东省果蔬保鲜重点实验室,广东广州510642

出　　处：《安徽农业科学》2007年第31期9856-9857,共2页Journal of Anhui Agricultural Sciences

基　　金：海南省热带园艺产品采后生理与保鲜重点实验室开放课题基金(ch002);华南热带农业大学科技基金项目(Rnd0618)

摘　　要：对鲜切荸荠和莲藕组织中与酶促褐变相关的3种关键性酶——PAL、PPO和POD进行对比。研究表明:在贮藏过程中,鲜切荸荠组织中PAL活性随着贮藏时间的延长一直呈上升趋势,说明黄色物质形成与PAL活性有密切关系;而与鲜切莲藕组织相比,鲜切荸荠组织中的PPO活性除贮藏中期略有上升外,一直呈小幅下降趋势。同时鲜切荸荠组织中POD的活性在整个贮藏过程中虽然有所上升,但变化幅度非常小,且活性都相当低。表明鲜切荸荠黄化可能并非酶促褐变的结果。3 kinds of key enzymes of PAL, PPO and POD correlated to enzymatic browning in fresh-cut Chiriese water-chestnut and lotus tissues were conducted for comparison. The research showed that in the storage course, the activity of PAL in the fresh-cut Chinese water-chestout tissues was always increased along with the prolonging of storage time, showed that the formation of yellow matter had close relationship with the activity of PAL. But conipated with fresh-cut lotus tissues, the activity of PPO in the fresh-cut Chinese water-chestout tissues was always little decreased, except for had some increment during the n-fiddle storage period. At the same time, although the activity of POD in the fresh-cut Chinese water-chestnut tissues had some increment in the entire storage course, the change was very little and the activity was quite low, showed that the yellowing of fresh-cut Chinese water-chestnut may be not caused by enzymatic browning.

关 键 词：鲜切荸荠 黄化 褐变 

分 类 号：Q945[生物学—植物学] Q946