不同采收成熟度和降温方式对鸭梨POD活性及果心褐变的影响  

Effect of different harvest maturity and cooling methods on POD activity and browning of Yali pear

作　　者：韩艳文 廉双秋 韩云云[1] 李晓丹[3] 闫师杰[3,4] 

机构地区：[1]天津农学院园艺园林学院,天津300384 [2]北京正大果业有限公司,北京101206 [3]天津农学院食品科学与生物工程学院,天津300384 [4]天津市农副产品深加工技术工程中心,天津300384

出　　处：《食品工业科技》2016年第14期320-323,338,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(31471630)

摘　　要：通过对早、中、晚3种不同采收成熟度的鸭梨果实分别采用急速与缓慢降温处理,并对鸭梨贮藏过程中果心褐变指数、果心过氧化物酶(POD)活性及同工酶活性等指标进行测定,结果表明:缓慢降温处理鸭梨果心的POD同工酶活性比同时期采摘的急速降温处理的鸭梨POD活性高,这与鸭梨果心褐变指数的变化趋势相反,说明POD同工酶与鸭梨果心褐变密切相关;缓慢降温贮藏鸭梨能有效抑制褐变。同时,中采鸭梨的POD同工酶活性最高,早采次之,晚采最低,说明成熟度也是影响鸭梨果心褐变的重要因素。缓慢降温结合中采鸭梨可以有效抑制鸭梨果心的褐变。The indexes of browning index,peroxidase（ POD） and isozymes activity were determined,which was after the rapid and slow cooling treatment of different maturity of pears.The results showed that the POD isozymes activity of slow cooling treatment pear core was higher than that of rapid cooling at the same period. The change trend was opposite to pear core browning index trend.It was shown that the POD isozymes was closely related to the browning of pear core and slow cooling storage of pear could effectively inhibit browning.Meanwhile,the POD isozymes activity of mid- harvest pear was highest,early picking follows by,and late picking was the lowest. So different maturities were also the factors affected the browning of pear. Slow cooling in combination with mid-harvest pears could effectively inhibit browning.

关 键 词：鸭梨 果心 褐变 POD同工酶 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]