| PVP对大久保桃贮藏品质和褐变的影响 |
| |
| 引用本文： | 杨青珍,王 锋.PVP对大久保桃贮藏品质和褐变的影响[J].食品科学,2016,37(14):264-269. |
| |
| 作者姓名： | 杨青珍 王 锋 |
| |
| 作者单位： | 1.运城学院生命科学系，山西 运城 044000；2.运城学院科技产业处，山西 运城 044000 |
| |
| 基金项目： | 博士基金启动项目（YQ-2014025）；运城学院院级项目（CY-2013009） |
| |
| 摘 要： | 研究不同质量浓度聚乙烯毗咯烷酮(polyvinyl pyrrolidone,PVP)对大久保桃果实品质和褐变的影响。结果表明:不同质量浓度的PVP处理可有效延缓果实软化和出汁率、还原糖含量的升高,保持较高的可滴定酸和VC含量,降低果实的褐变指数,其中3 mg/m L PVP处理的效果最好。PVP处理可减少桃果实冷藏期间丙二醛积累和细胞膜透性的增加,抑制过氧化物氧化酶、多酚氧化酶和苯丙氨酸解氨酶活性。这说明,PVP可减轻果实褐变,保持果实营养品质,具有较好的应用前景。
|
| 关 键 词： | 桃 聚乙烯毗咯烷酮 贮藏 果实品质 褐变 |
Effect of Polyvinyl Pyrrolidone on the Quality and Browning of ‘Okubo’ Peach Fruits during Storage |
| |
| YANG Qingzhen,WANG Feng.Effect of Polyvinyl Pyrrolidone on the Quality and Browning of ‘Okubo’ Peach Fruits during Storage[J].Food Science,2016,37(14):264-269. |
| |
| Authors: | YANG Qingzhen WANG Feng |
| |
| Affiliation: | 1. Department of Life Sciences, Yuncheng University, Yuncheng 044000, China;
2. Department of Science and Technology, Yuncheng University, Yuncheng 044000, China |
| |
| Abstract: | The effects of postharvest dipping with different concentrations of polyvinyl pyrrolidone (PVP) on the quality and
browning of peach (Prunus persica L. Batsch ‘Okubo’) during cold storage were investigated. The results showed that PVP
treatment at various concentrations significantly slowed down fruit softening, retarded the increase in juice extraction rate
and reducing sugar content, and maintained higher levels of titratable acids and VC. Moreover, PVP treatment decreased the
browning index, and the best effect was observed at 3 mg/mL. PVP treatment inhibited the increase in malonaldehyde (MDA)
content and membrane permeability, and also suppressed the activities of peroxidase (POD), polyphenol oxidase (PPO) and
phenylalanine ammonia lyase (PAL). These results indicated that PVP could reduce browning and maintain eating quality of
cold-stored peach fruits, thus having potential application in the postharvest industry. |
| |
| Keywords: | peach polyvinyl pyrrolidone storage quality browning |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
|
