| 降温方法对不同采收成熟度鸭梨果心PPO活性及褐变影响的研究 |
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| 引用本文： | 何利华,江英,闫师杰,王继栋,李晓丹.降温方法对不同采收成熟度鸭梨果心PPO活性及褐变影响的研究[J].保鲜与加工,2010,10(3):42-45. |
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| 作者姓名： | 何利华 江英 闫师杰 王继栋 李晓丹 |
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| 作者单位： | 石河子大学食品学院,石河子,832003;天津农学院食品科学系,天津市农产品加工科技创新与成果转化基地,天津,300384;山西农业大学食品科学与工程学院,太谷,030801 |
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| 摘 要： | 研究了急速与缓慢降温对早、中、晚3种不同采收成熟度鸭梨果心PPO活性及褐变的影响。结果表明，在贮藏过程中，中期采收成熟度（9月中旬）的鸭梨果实采用缓慢降温处理方法可较好地抑制果心PPO酶的活性及推迟酶活性高峰的出现，减少果心褐变的发生，提高鸭梨的贮藏效果与商品价值。
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| 关 键 词： | 鸭梨 褐变 PPO 成熟度 |
Determination of Sugar Components in Pineapple during Storage by Ion Chromatography |
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| HE Li-hua,JIANG Ying,YAN Shi-jie,WANG Ji-dong,LI Xiao-dan.Determination of Sugar Components in Pineapple during Storage by Ion Chromatography[J].Storage & Process,2010,10(3):42-45. |
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| Authors: | HE Li-hua JIANG Ying YAN Shi-jie WANG Ji-dong LI Xiao-dan |
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| Institution: | HE Li-hua1,JIANG Ying1,YAN Shi-jie2,,WANG Ji-dong3,LI Xiao-dan2(1.Food College,Shihezi University,Shihezi 832003,China;2.Department of Food Science,Tianjin Agricultural University,Tianjin Agricultural Products Processing Scientific Innovation & Achievement Transform Base,Tianjin 300384,China;3.College of Food Science and Engineering,Shanxi Agriculture University,Taigu 030801,China) |
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| Abstract: | Effects of slow and rapid cooling methods on the PPO activity and browning of cores of three different harvest maturity early, middle and late yali pears were studied. The results showed that, in the storage period, the middle harvest maturity pears by slow cooling treatment better restrained the PPO activity, delayed the appearance of PPO activity peak, decreased browning fruit contents and increased the storage effect and commercial value for pears which were harvested in the middle of September. |
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| Keywords: | PPO |
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