| 热激处理抑制牛蒡鲜切片褐变的研究 |
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| 引用本文： | 冯岩岩,王庆国. 热激处理抑制牛蒡鲜切片褐变的研究[J]. 园艺学报, 2012, 39(11): 2258-2264 |
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| 作者姓名： | 冯岩岩 王庆国 |
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| 作者单位： | （山东农业大学食品科学与工程学院，山东泰安 271018） |
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| 基金项目： | 美国加州大学国际科技合作项目Research on Postharvest Safety Techniques of Fruits and Vegetables for Small-scale Specialty Growers in China and California |
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| 摘 要： | 研究了热激处理对鲜切牛蒡褐变的影响及其抑制褐变的机理。结果表明，切后50 ℃ 6 min，55 ℃ 3 min和切前50 ℃ 10 min 3种不同热激处理均较好地抑制了贮藏期间鲜切牛蒡的褐变。在1 ℃，未经处理的对照3 d就明显褐变。热激处理的牛蒡贮藏至12 d仍具有较好的色泽，且失水程度明显低于对照，感官品质明显好于对照。热激处理抑制了苯丙氨酸解氨酶（PAL）活性、总酚含量和呼吸速率的上升，是其延缓褐变的主要原因。
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| 关 键 词： | 牛蒡 鲜切 褐变 热处理 |
Studies on Heat Shock Inhibiting the Browning of Fresh-cut Burdock |
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| FENG Yan-yan and WANG Qing-guo. Studies on Heat Shock Inhibiting the Browning of Fresh-cut Burdock[J]. Acta Horticulturae Sinica, 2012, 39(11): 2258-2264 |
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| Authors: | FENG Yan-yan and WANG Qing-guo |
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| Affiliation: | （College of Food Science and Engineering，Shandong Agricultural University，Tai’an，Shandong 271018，China） |
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| Abstract: | The effects of heat shock treatments on controlling the browning of fresh-cut burdock and its mechanism were discussed.The results showed that：All the three heat shock conditions obviously delayed the browning of fresh-cut burdock during storage time. At 1 ℃，untreated control slices obviously browned on day 3，but those treated with heat shock treatments still had good color till day 12，moreover，their extent of dehydration was much lower and overall sensory quality was much better than control. Inhibition in rise of the activity of phenylalanine aminolyase（PAL），the content of total phenols and therespiration rate by heat shock treatment is the main reason for delaying browning. |
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| Keywords: | burdock fresh-cut browning heat shock |
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