降温方法对不同采收成熟度鸭梨果心PPO活性及褐变影响的研究  

Effect of Different Cooling Methods on PPO Activity and Browning of Different Harvest Maturity Yali Pear Fruits

作　　者：何利华[1] 江英[1] 闫师杰[2] 王继栋[3] 李晓丹[2] 

机构地区：[1]石河子大学食品学院,石河子832003 [2]天津农学院食品科学系,天津市农产品加工科技创新与成果转化基地,天津300384 [3]山西农业大学食品科学与工程学院,太谷030801

出　　处：《保鲜与加工》2010年第3期42-45,共4页Storage and Process

基　　金：国家自然科学基金项目(30600424)

摘　　要：研究了急速与缓慢降温对早、中、晚3种不同采收成熟度鸭梨果心PPO活性及褐变的影响。结果表明,在贮藏过程中,中期采收成熟度(9月中旬)的鸭梨果实采用缓慢降温处理方法可较好地抑制果心PPO酶的活性及推迟酶活性高峰的出现,减少果心褐变的发生,提高鸭梨的贮藏效果与商品价值。Effects of slow and rapid cooling methods on the PPO activity and browning of cores of three different harvest maturity early, middle and late yali pears were studied. The results showed that, in the storage period, the middle harvest maturity pears by slow cooling treatment better restrained the PPO activity, delayed the appearance of PPO activity peak, decreased browning fruit contents and increased the storage effect and commercial value for pears which were harvested in the middle of September.

关 键 词：鸭梨 褐变 PPO 成熟度 

分 类 号：S661.2[农业科学—果树学]