| 莲藕在不同贮藏温度下的褐变生理研究 |
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| 引用本文： | 褚少凯,戴余军,姚国新,李长春.莲藕在不同贮藏温度下的褐变生理研究[J].中国园艺文摘,2012(4):18-19. |
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| 作者姓名： | 褚少凯 戴余军 姚国新 李长春 |
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| 作者单位： | 孝感学院生命科学技术学院,湖北孝感432000 |
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| 基金项目： | 孝感学院科研项目(z2012014);湖北小城镇发展研究中心开放研究项目(2011K14)资助 |
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| 摘 要： | 试验研究莲藕在不同贮藏温度下褐变相关酶的活性变化.结果表明低温能显著抑制多酚氧化酶、过氧化物酶和淀粉酶活性,在4℃和10℃下贮藏3种酶的活性始终维持在较低状态,20℃、30℃下贮藏2 d后,过氧化物酶和多酚氧化酶活性急剧上升,淀粉酶活性表现为随温度升高而增强,其中温度达到20℃后酶活急剧上升.
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| 关 键 词： | 莲藕 温度 多酚氧化酶 过氧化物酶 淀粉酶 |
Study on browning of lotus at different storage temperatures |
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| Authors: | CHU Shao-kai DAI Yu-jun YAO Guo-xin LI Chang-chun |
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| Institution: | CHU Shao-kai,DAI Yu-jun,YAO Guo-xin,LI Chang-chun |
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| Abstract: | Enzyme activity correlating with the browning of the lotus at different storage temperatures had been studied.The results show that low temperature could inhibit the activity of polyphenol oxidase,peroxidase and amylase.The activity of POD and PPO had been maintained at a very low level under the conditions of 4℃and 10℃,but under the conditions of 20℃ and 30℃,it increased sharply.The amylase activity increased steadily with the rising temperature,while the temperature reaches 20℃,it increased sharply. |
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| Keywords: | Lotus root Temperature Polyphenol oxidase Peroxidase Amylase |
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