复合涂膜对杨梅贮藏过程中POD、PPO、PAL酶活性的影响  

Effects of Compound Coating Antistaling Agent of Polysaccharide Treatment in Storage on POD、PPO and PAL Enzymatic Activity of Chinese Bayberry

作　　者：叶文斌[1] 贠汉伯[2] 樊亮[1] 郭守军[3] 

机构地区：[1]陇南师范高等专科学校,甘肃成县742500 [2]中国科学院寒区旱区环境与工程研究所冻土工程国家重点实验室,兰州730000 [3]韩山师范学院,广东潮州521041

出　　处：《包装与食品机械》2012年第2期10-16,共7页Packaging and Food Machinery

基　　金：国家星火计划(2006EA780088);广东省科技厅计划项目(2007B080701046);冻土工程国家重点实验室自主基金(SKLFSE-ZY-05)

摘　　要：以半乳甘露聚糖和黄原胶为涂膜基质,山梨酸、CaCl2、甘油为成膜助剂,配制成复合涂膜保鲜剂,研究了常温(28～32℃,相对湿度68%～86%)下该复合涂膜保鲜剂对杨梅贮藏后3种关键酶POD、PPO、PAL酶活性变化的影响。结果表明:常温下多糖复合涂膜保鲜剂涂膜贮藏的杨梅与对照组相比,使PPO、POD、PAL酶活性处于较低的水平,延缓了果实的衰老,从而延长了货架期。The effects of compound coating antistaling agent of polysaccharide treatment in storage on POD、PPO and PAL enzymatic activity of Chinese bayberry under 28~32℃ and 68%~86% relative humidity conditions were investigated.The antistaling agent was composed of galactomannan and xanthan gum for the coating matrix,glycerin and sorbic acid and CaCl2 as film-forming additives.The results showed that compared with the control group at room temperature,the three kinds of key enzyme PPO,POD and PAL enzyme activity were maintained at a relatively low level,and the senescence process is restrained during the storage,the storage period of Chinese bayberry at room temperature and the shelf life was extended.

关 键 词：半乳甘露聚糖 复合涂膜保鲜剂 杨梅 贮藏 POD、PPO和PAL 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]