臭氧处理对黄花梨果实褐变的影响  

Effect of Ozone Treatment on Browning of Huanghua Pear

作　　者：杨震峰[1] 朱克花[2] 陈伟[1] 陆胜民[1,3] 

机构地区：[1]浙江万里学院食品科学系,浙江宁波315100 [2]浙江省农业科学院作物与核技术利用研究所,浙江杭州310021 [3]浙江省农业科学院食品加工研究所,浙江杭州310021

出　　处：《食品科学》2010年第18期401-404,共4页Food Science

基　　金：浙江省"钱江人才计划"项目(2006R10043);浙江省科技厅面上项目(2009C32086)

摘　　要：为研究臭氧处理对梨果实褐变的影响,采用5.0、2.5mg/L臭氧水和蒸馏水浸泡黄花梨整果和鲜切果,5min后晾干,分别贮于20℃和5℃条件下,对贮藏过程中果实和切片的褐变指数、总酚(TP)含量及与酶促褐变相关的多酚氧化酶(PPO)、过氧化物酶(POD)和苯丙氨酸解氨酶(PAL)活性变化进行研究。结果表明:臭氧处理的黄花梨整果与鲜切果各项指标均优于对照组;臭氧处理显著降低贮藏5d后黄花梨整果果心和整个贮藏期鲜切片的褐变指数,维持梨整果与鲜切果较高的总酚含量,对二者PPO、POD活性均有一定的抑制作用;可增加梨整果较高的PAL活性,抑制鲜切梨果PAL活性。抑制黄花梨整果和鲜切果褐变以2.5mg/L臭氧水处理为好。Huanghua pear fruits were used to investigate the effect of ozone treatment at the concentrations of 5.0 mg/L and 2.5 mg/L for 5 min on browning of whole fruit stored at 20 ℃ and fresh-cut fruit at 5 ℃.Browning index,total phenol content,and activities of polyphenol oxidase（PPO）,peroxidase（POD） and phenylalanine ammonia-lyase（PAL） were monitored during storage.Results showed that all parameters determined in whole and fresh-cut fruits with ozone treatment were better than those in the control.The browning index was significantly reduced after storage for 5 days in whole fruit and fresh-cut fruit during storage period.The ozone treatment could maintain higher content of total phenols,inhibit the activities of PPO and POD,increase PAL activity in whole fruit and inhibit PAL activity in fresh-cut fruit.The inhibitory effect on browning in Huanghua pear fruits treated with 5.0 mg/L of ozone solution was better than pear fruits treated with 2.5 mg/L of ozone solution.

关 键 词：臭氧 褐变 黄花梨 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]