超声波辅助异抗坏血酸处理对贮藏期鲜切苹果的护色作用  

Effect of Ultrasound Assisted Erythorbic Acid Treatment on Colour Protection in Fresh-Cut Apple during Storage

作　　者：贾玉 张芳 王梦茹 王雪莹 李国琴 额日赫木 JIA Yu;ZHANG Fang;WANG Meng-ru;WANG Xue-ying;LI Guo-qin;Erihemu*(College of Food Science,Shanxi Normal University,Linfen 041004,China)

机构地区：[1]山西师范大学食品科学学院,山西临汾041004

出　　处：《保鲜与加工》2021年第10期15-22,共8页Storage and Process

基　　金：国家自然科学基金青年基金资助项目(31701667);国家级大学生创新创业训练项目(202010118005)。

摘　　要：以超声波(40 kHz、300 W)辅助异抗坏血酸(0.5 g/L)处理鲜切苹果,通过测定褐变指数(BI)、多酚氧化酶(PPO)活性、过氧化物酶(POD)活性、苯丙氨酸解氨酶(PAL)活性、多酚及丙二醛(MDA)含量,以鲜切无任何处理样品为对照组,探讨超声波辅助异抗坏血酸处理(试验组)对鲜切苹果的护色效果。结果表明,在贮藏期内,试验组鲜切苹果的BI值、PPO活性及POD活性均低于对照组,而多酚含量高于对照组。在贮藏初期和后期,试验组PAL活性显著低于对照组,而MDA含量在贮藏初期显著低于对照组。通过超声波辅助异抗坏血酸处理,可以有效抑制褐变关键酶活性,继而延缓贮藏期鲜切苹果的褐变。Fresh-cut apples were treated with 40 kHz,300 W ultrasound-assisted 0.5 g/L erythorbic acid.With untreated fresh-cut sample as control,the browning index(BI),activities of polyphenol oxidase(PPO),peroxidase(POD),and phenylalanine ammonialyase(PAL),and contents of polyphenol and malondialdehyde(MDA)were determined to explore the color preservation effect of ultrasound assisted with erythorbic acid(experimental group)treatment on fresh-cut apples.The results showed,that the BI value and activities of PPO and POD of fresh-cut apples in experimental group were significantly lower than those of control group during storage,while the polyphenol content was significantly higher than that of the control group.The PAL activity was significantly lower than the control group at the early and late stage of storage,while the MDA content was significantly lower than the control group at the early stage of storage.Ultrasound-assisted erythorbic acid treatment could effectively inhibit the activity of key enzymes related to browning,and therefore delayed the browning of fresh-cut apples during storage.

关 键 词：鲜切苹果 超声波 异抗坏血酸 褐变 护色 

分 类 号：S609.3[农业科学—园艺学]