| 贮藏温度对鲜切嘎啦苹果褐变的影响 |
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| 引用本文： | 魏敏,周会玲,徐义杰,李可怡.贮藏温度对鲜切嘎啦苹果褐变的影响[J].北方园艺,2011(17):160-163. |
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| 作者姓名： | 魏敏 周会玲 徐义杰 李可怡 |
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| 作者单位： | 西北农林科技大学园艺学院,陕西杨凌,712100;西北农林科技大学园艺学院,陕西杨凌,712100;西北农林科技大学园艺学院,陕西杨凌,712100;西北农林科技大学园艺学院,陕西杨凌,712100 |
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| 基金项目： | 国家苹果产业技术体系资助项目(NYCYTX-08-05-02) |
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| 摘 要： | 研究了鲜切嘎啦苹果在常温、2、6、10℃下贮藏的褐变情况及相关酶活性,以探索低温贮藏对鲜切嘎啦苹果采后保鲜的效果及适宜的贮藏温度.结果表明:低温冷藏可有效抑制多酚氧化酶(PPO)和过氧化氢酶(POD)活性,延缓鲜切苹果的褐变和衰老；同时冷藏抑制了总酚含量的上升,降低苯丙氨酸解氨酶(PAL)的活性,保持鲜切苹果较高品质.但由于2℃条件下贮藏鲜切苹果会出现低温冷害,所以选择在6℃条件下贮藏鲜切嘎啦苹果较为适宜.
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| 关 键 词： | 鲜切嘎啦苹果 多酚氧化酶 褐变 温度 |
Effects of Storage Temperature on Browning of Fresh-cut 'Gala' Apples |
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| WEI Min
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ZHOU Hui-ling
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XU Yi-jie
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LI Ke-yi.Effects of Storage Temperature on Browning of Fresh-cut 'Gala' Apples[J].Northern Horticulture,2011(17):160-163. |
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| Authors: | WEI Min ZHOU Hui-ling XU Yi-jie LI Ke-yi |
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| Institution: | WEI Min,ZHOU Hui-ling,XU Yi-jie,LI Ke-yi(College of Horticulture,Northwest Agricultural and Forestry University,Yangling,Shaanxi 712100) |
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| Abstract: | The browning and the enzymatic activity during storage at 2℃,6℃ and 10℃ were studied,in order to investigate the effects of low temperature on preservation and suitable storage temperature of fresh-cut’Gala’apples.The results showed that low temperature could delay the browning and senescence of fresh-cut apple by inhibitting the activity of PPO and POD.At the same time,it kept high quality of fresh-cut apple by restraining the increase of total phenolic contents,reduce the activity of PAL.Low-temperature injury occurred when fresh-cut’Gala’apples stored at 2℃,so it was suitable to store fresh-cut’Gala’apples at 6℃. |
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| Keywords: | fresh-cut'Gala'apples PPO browning temperature |
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