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。
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℃.
出处
《北方园艺》
CAS
北大核心
2011年第17期160-163,共4页
Northern Horticulture
基金
国家苹果产业技术体系资助项目(NYCYTX-08-05-02)
作者简介
魏敏（1984-），男，陕西榆林人，在读硕士，研究方向为园艺产品采后贮藏及保鲜。
周会玲（1969-），女，陕西丹凤人，博士，副教授，研究方向为园艺产品采后贮藏及加工。
