减压贮藏缓解金铃大枣果皮木质化的研究  

Study on relieving lignification of Jinling big jujube peel by decompression storage

作　　者：王淑琴[1] 王乐乐[1] 皮钰珍[1] 

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110161

出　　处：《食品工业科技》2010年第9期307-309,共3页Science and Technology of Food Industry

基　　金：国家农业成果转化资金项目(2008JB2B000051)

摘　　要：金铃大枣在不适宜的低温环境中贮藏,果皮易发生木质化,口感粗糙。本实验以成熟度为半红的金铃大枣为试材,研究了减压和常压贮藏对果皮木质素含量及苯丙氨酸解氨酶(PAL)、过氧化物酶(POD)、多酚氧化酶(PPO)的影响。实验结果表明,应用减压方式贮藏大枣,可有效抑制引起果皮木质化相关酶的活性,较好地保持枣果的风味,缓解枣果果皮木质化的形成,延缓枣果衰老的进程。Jinling big jujube will become peel lignification and rough texture in unsuitable conditions for low temperature storage.In this experiment,taking the maturity of semi-red Jinling big jujube as material,the effect of decompression and atmospheric storage on the peel lignin content and phenylalanine ammonia lyase（PAL）,peroxidase（POD）,polyphenol oxidase（PPO）was studied.Experimental results demonstrated that the decompression mode storage could inhibit the activity of enzymes which related with lignification,better maintaining jujube flavor,relieving the formation of lignification of jujube fruit,delaying the aging process of jujube.

关 键 词：减压贮藏 金铃大枣 木质化 酶 

分 类 号：TS205.9[轻工技术与工程—食品科学]