黄冠梨果皮褐变与酶活性调控实验研究  

Controlling Huangguan Peer Peel Browning and Enzyme Activities

作　　者：王蕾[1] 李磊[1] 周庆礼[2] 

机构地区：[1]天津渤海职业技术学院能源化工系,天津300402 [2]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《天津科技大学学报》2015年第2期29-32,共4页Journal of Tianjin University of Science & Technology

基　　金：国家自然科学基金资助项目(31271950)

摘　　要：针对黄冠梨贮藏期果皮极易褐变问题,采用抗坏血酸和壳聚糖涂膜处理方法,研究黄冠梨果皮褐变发生规律,明确多酚氧化酶(PPO)、过氧化物酶(POD)、过氧化氢酶(CAT)的活性调控效应.结果表明:与对照相比,抗坏血酸和壳聚糖涂膜两种处理均降低了果皮中多酚氧化酶的活性,其中壳聚糖涂膜处理的多酚氧化酶活性最低;两种处理均提高了过氧化物酶和过氧化氢酶的活性,且均极显著高于对照果,并以壳聚糖涂膜处理效果最佳,但与抗坏血酸处理无显著性差异.Huanggnan pear peel can easily become brown during storage. With ascorbic acid treatment and chitosan coating, peel browning of Huangguan pear, and the regulation effects of polyphenol oxidase, peroxides, and catalase were studied. The results indicated that, compared with the control, both treatments of the pears dipped in ascorbic acid and coated with chitosan can reduce the enzyme activity of polyphenol oxidase. The enzyme activity of polyphenol oxidase reached the minimum when chitosan coating was used. Both treatments can increase the enzyme activity of peroxides and catalase, as both were significantly higher than those of the control. Chitosan coating was better than the ascorbic acid treatment, but the difference was not significant.

关 键 词：黄冠梨 贮藏保鲜 果皮褐变 生理调节剂 酶活性 

分 类 号：S661.2[农业科学—果树学]