热处理对冷藏茄子果实褐变及酚类物质代谢的影响  

Effects of heat treatment on browning and metabolism of phenolics in cold-stored eggplant fruits

作　　者：赵云峰[1,2] 林瑜[3] 吴玲艳[1] 

机构地区：[1]盐城工学院,盐城224051 [2]福建农林大学,福州350002 [3]闽西职业技术学院资源工程系,龙岩364021

出　　处：《食品科技》2012年第11期45-49,共5页Food Science and Technology

基　　金：盐城工学院校级科研项目(XKY2011018);盐城工学院2012年大学生创新创业训练计划项目

摘　　要：研究了45℃24h热空气处理对冷藏茄子果实褐变及酚类物质代谢的影响。结果表明,热处理可有效控制茄子果实采后细胞膜透性的升高,降低苯丙氨酸解氨酶(PAL)、多酚氧化酶(PPO)和过氧化物酶(POD)的活性,抑制酚类物质积累的下降,延缓褐变度的上升,从而减轻褐变的发生。The effects of hot air treatment at 45 % for 24 h on browning and metabolism of phenolics of eggplant fruit during cold storage were researched. The results indicated that heat treatment effectively controlled the increase in cell membrane permeability, reduced phenyialanine ammonialyase （PAL）, polyphenol oxidase （PPO） and peroxidase （POD） activities, inhibited the decline in the accumulation of phenolic compounds, significantly delayed the rise of the degree of browning, thereby reducing the occurrence of browning.

关 键 词：茄子果实 热处理 冷害 酶促褐变 酚类物质代谢 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]