不同品种高酸海棠果褐变及抑制的研究

以 K9、冰心，红勋3个高酸海棠品种为材料，对果实中与褐变相关的褐变度（ΔOD 值）、多酚氧化酶（PPO）活性、总酚含量分别进行了研究，并对褐变度较高的红勋和冰心2个品种海棠果进行榨汁，采用4种不同护色剂（氯化钠、柠檬酸、维生素 C、偏重亚硫酸钾）对果汁进行护色。结果表明，不同品种海棠果汁的ΔOD 值、PPO活性和总酚含量不同，其中红勋海棠果汁的ΔOD 值、PPO 活性和总酚含量显示较高，且褐变度与 PPO 活性及总酚呈极显著正相关，其次是冰心；不同护色处理对2个品种海棠果汁褐变的抑制效果各异，制汁时对冰心用4 g/L维生素 C、红勋用12 g/kg 的柠檬酸处理有较好的护色效果。

A Study on the Browning and Inhibition of Different Varieties of Gaosuan Haitang Fruits

K9,Bingxin,and Hongxun Gaosuan Haitang were used as test materials,ΔOD value,PPO ac-tivity and total phenolic content about browning degree of three varieties of Gaosuan Haitang fruit were studied respectively.NaCl,citric acid,Vc and K2 S5 O 2 were used to protect color of fruit juice.The results showed thatΔOD value,PPO activity and total phenolic content of different Haitang fruit juice were differ-ent among which,ΔOD value,PPO activity and total phenolic content were higher,and browning degree, PPO activity and total phenolic content had significant positive correlation.The treatments with different protecting color had different inhibition effect on fruit juice inhibition of the two varieties of Haitang fruit. When making juice,Bingxin with 4 g/L Vc,hongxun with 12 g/kg of citric acid had good protecting color effect.