无硫复合护色液对“红富士”苹果片干制过程中相关酶活性的影响  

Effect of the Color-protection Liquid on Browning-related Enzymes Activities in 'Red Fuji' Apple Slices During Drying Process

作　　者：李新明[1] 张俊[1] 张永茂[1] 

机构地区：[1]甘肃省农业科学院农产品贮藏加工研究所,甘肃兰州730070

出　　处：《北方园艺》2013年第2期108-112,共5页Northern Horticulture

基　　金：国家自然科学基金资助项目(20962001/B020902)

摘　　要：以红富士苹果片为试材,研究了无硫复合护色液对果片干制过程中相关酶活力的影响。结果表明:经无硫复合护色液浸泡处理后的果片,在各干制时间点,超氧化物歧化酶(SOD)、过氧化氢酶(CAT)酶活力远高于非处理或单一护色液处理组,而多酚氧化酶(PPO)、过氧化物酶(POD)酶活力及丙二醛(MDA)水平远低于非处理或单一护色液处理组。这表明无硫复合护色液的护色效果是通过抑制PPO、POD活力的增加和SOD、CAT活力的下降,进而降低MDA水平来实现的。Taking ＇ Red Fuji＇ apple sliees as materials, the effect of the color-protection liquid on browning-related enzymes activities in ＇ Red Fuji; apple slices during drying process were studied. The results showed that SOD and CAT activities in apple slices treated with complex color-protection liquid was far higher than treated with single color-protection reagent or untreated with any reagents. PPO, POD activities and MDA level were lower than those in ones treated with single color-protection reagent or untreated with any reagents. It could be concluded that the complex color-protection liquid prevented apple slices browning by inhibiting PPO, POD activities and stimulating SOD,CAT activities, further decreasing MDA level.

关 键 词：“红富士”苹果 褐变 自由基 干制 酶活力 

分 类 号：TS255.42[轻工技术与工程—农产品加工及贮藏工程]