抑制马铃薯酶促褐变的新途径  

A New Way to Inhibit Enzymatic Browning of Potato

作　　者：王海艳[1] 王立春[1] 田国奎[1] 娄树宝[1] 李凤云[1] 潘阳 郝智勇[1] 王聪[1] WANG Haiyan(Keshan Branch of Heilongjiang Academy of Agricultural Sciences,Potato Biology and Genetics Key Laboratory of Ministry of Agriculture of the People′s Republic of China,Qiqihar 161005,China)

机构地区：[1]黑龙江省农业科学院克山分院,农业农村部马铃薯生物学与遗传育种重点实验室,黑龙江齐齐哈尔161005

出　　处：《安徽农学通报》2021年第13期31-33,共3页Anhui Agricultural Science Bulletin

基　　金：黑龙江省农业科学院应用研发项目:马铃薯褐变遗传及QTL定位分析(2020YYYF004);黑龙江省农业科学院“农业科技创新跨越工程”(HNK2019CX07-08)。

摘　　要：马铃薯在加工过程中时常会发生褐变现象,严重影响其制品风味、外观及营养。抑制马铃薯褐变的方法很多,有物理方法、化学方法和基因工程方法。该文从绿色环保、无污染角度出发,对抑制马铃薯褐变的化学方法和褐变相关基因的调控进行了阐述,以期为后续马铃薯抗褐变研究提供参考。Browning often occurs in potato processing,which seriously affects the flavor,appearance and nutrition of potato products.There are many methods to inhibit potato browning,including physical methods,chemical methods and genetic engineering methods.In this paper,the chemical methods and genetic engineering methods to inhibit potato browning were reviewed from the perspective of environmental protection and pollution-free.It is expected that this study can provide guidance for the future research on potato browning resistance.

关 键 词：马铃薯 酶促褐变 基因表达 天然褐变剂 可食性涂膜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]