贮藏条件对采后龙眼果皮褐变底物性质的影响  

Effects of Storage Conditions on Properties of Browning Substrate from Pericarp Tissues of Postharvest Longan Fruit

作　　者：孙健[1] 张娥珍[1] 李昌宝[1] 王振兴[1] 李志春[1] 游向荣[1] 黄冒康[1] 廖芬[1] 

机构地区：[1]广西农业科学院农产品加工研究所,广西南宁530007

出　　处：《农产品加工（创新版）（中）》2010年第3期16-19,23,共5页Farm Products Processing

基　　金：广西农业科学院基本科研业务专项资助项目(200904Z);广西农业科学院博士启动基金项目(20090306);广西科学基金(留学回国人员科学基金)资助项目(2010GXNSFC013010)

摘　　要：利用光谱特征和酶学反应,分析采后贮藏环境条件对龙眼果皮酶促褐变底物性质的影响。结果表明,龙眼褐变底物在光照、高温和碱性条件下不稳定,容易变褐;O2处理提高了褐变底物与龙眼多酚氧化酶(PPO)的反应能力,而CO2处理明显减缓其与龙眼PPO的酶促褐变反应;氧化剂H2O2加速了该酶促反应,但还原剂VC及Na2S2O5阻止底物酶促褐变;K+,Na+,Ca2+和Zn2+对底物溶液的稳定性无显著影响,而该底物溶液在Fe3+,Fe2+,Cu2+,Pb2+存在下不稳定。The effects of storage conditions on properties of browning substrate from longan pericarps were analyzed using methods of spectral characteristic and enzymatic reaction. The results showed that browning substrate was unstable and tended to turn browning under the illumination, high temperature and alkaline condition. The treatment of O2 accelerated the enzymatic-catalyzed browning reaction between substrate and longan polyphenoloxidase （PPO）,while the treatment of CO2 decelerated this reaction. Oxidant H2O2 accelerated the browning reaction,but reductant VC and Na2S2O5 prevented substrate browning. In addition,K＋,Na＋,Ca2＋ and Zn2＋ had no obvious effect on stability of substrate solution. However,the substrate solution was unstable after adding Fe3＋,Fe2＋,Cu2＋ and Pb2＋.

关 键 词：龙眼 多酚氧化酶 褐变底物 稳定性 贮藏条件 

分 类 号：S609.3[农业科学—园艺学] S667.1