纯氧贮藏梨果肉褐变及相关生理的研究

分析了贮藏在空气和100%氧气中样品褐变指数、多酚氧化酶(PPO)、总酚含量、pH值、色泽、水分含量、维生素C和可溶性固形物含量等在2℃和95%相对湿度下30 d中的变化情况.结果表明:褐变指数与pH值随贮藏时间增加而增加,亮度和维生素C含量随贮藏时间增加而减少.与空气贮藏相比,纯氧处理抑制了PPO活性、褐变、总酚和水分损失以及L和h值的降低.褐变指数与PPO活性间存在极为显著的正相关系,与维生素C和水分含量间存在高度相关性.维生素C、pH和L值与褐变指数间存在适度相关性.褐变指数与总酚含量存在负相关性,与可溶性固形物含量和h值间无显著相关性.

Study on the pear flesh browning and related physiology during pure oxygen storage

Pears were stored in air (control) and 100% O2 for up to 30 days in the conditions of 2 ? and 95% relative humidity,and their quality changes were analyzed in terms of browning index,polyphenol oxidase (PPO), total phenolic content,pH value,color,moisture,ascorbic acid and soluble solids.The results showed that the browning index and pH value of all samples increased with storage time,but their brightness and ascorbic acid content decreased. The pure O2-stored fruits were less in PPO activity and browning degree,but greater in total phenolic content and moisture contents as well as L and h values than the air-stored fruits. The browning index had a very significant positive correlation with the PPO activity, a high correlation with the ascorbic acid and moisture content, a moderate correlation with the ascorbic acid.pH and L value,and a significant negative correlation with the total phenolic content,but not a significant correlation with the soluble solids content and h value.