石榴贮期果皮褐变与部分酶活性变化关系的研究  

Study on the Relationship Between Peel Browning and Some Enzyme Activity Changes During Storage of Pomegranate

作　　者：孙美娟 张润光[2] SUN Meijuan;ZHANG Runguang(Dali County Market Supervision and Administration Bureau,Weinan 715100,China;Shaanxi Normal University,Xi’an 710062,China)

机构地区：[1]大荔县市场监督管理局,陕西渭南715100 [2]陕西师范大学,陕西西安710062

出　　处：《食品安全导刊》2023年第2期77-79,83,共4页China Food Safety Magazine

摘　　要：本文研究了陕西临潼净皮甜石榴果实低温贮藏过程中果皮褐变相关酶活性的变化。结果表明,石榴采后用PE袋单果套袋包装,在(3.0±0.5)℃下贮藏100 d,整个贮藏期间随着果皮褐变总面积的增大,果皮中多酚氧化酶的活性也不断增强,同时过氧化物酶的活性也在同步增强,果皮中过氧化氢酶的活性表现为随着果皮褐变总面积的增加,其活性逐渐减弱;石榴果皮中多酚氧化酶的活性和过氧化物酶的活性与果皮的褐变程度同步增加,果皮中过氧化氢酶的活性随着褐变指数的增加而减弱。The changes of enzyme activities of Shaanxi Lintong sweet pomegranate peel correlated with fruit browning during low temperature storage were studied in the paper.The results showed that pomegranate fruit were packed into PE plastic bag individually and stored at(3.0±0.5)℃for 100 days.During the whole storage,the browning index of pomegranate peel went up continuously.The activity of polyphenol oxidase in fruit peel is also increasing.At the same time,the activity of peroxidase also increased synchronously.The activity of catalase in pericarp decreased gradually with the increase of the total area of pericarp browning.The activities of polyphenol oxidase and peroxidase in pomegranate peel increased with the degree of browning,while the activities of catalase in pomegranate peel decreased with the increase of browning index.

关 键 词：石榴 果皮褐变 相关酶 活性变化 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]