| 莲藕采后生理及保鲜技术研究进展 |
| |
| 引用本文： | 于新,蓝碧锋,张金云,张伟锋. 莲藕采后生理及保鲜技术研究进展[J]. 现代食品科技, 2002, 18(3): 50-53 |
| |
| 作者姓名： | 于新 蓝碧锋 张金云 张伟锋 |
| |
| 作者单位： | 仲恺农业技术学院食品科学系,广州,510225 |
| |
| 摘 要： | 指出莲藕在贮藏过程中发生褐变和衰老的主要原因是组织内部的多酚氧化酶催化氧化酚类物质产生黑色素。概述了近年来莲藕多酚氧化酶的催化反应动力学特性;pH值、温度、金属离子对莲藕多酚氧化酶活性的影响;莲藕采后多酚氧化酶活性与组织褐变、呼吸及衰老之间的关系;莲藕褐变和衰老的抑制及其保鲜技术等方面的研究进展。
|
| 关 键 词： | 莲藕 采后生理 保鲜技术 |
| 修稿时间： | 2002-06-21 |
Progress in the Research on Post-harvest Physiology and Storage Techniques of Nelumbo nucifera gaertn |
| |
| YU Xin,LAN Bi - feng,ZHANG Jin - yun,ZHANG Wei - feng. Progress in the Research on Post-harvest Physiology and Storage Techniques of Nelumbo nucifera gaertn[J]. Modern Food Science & Technology, 2002, 18(3): 50-53 |
| |
| Authors: | YU Xin LAN Bi - feng ZHANG Jin - yun ZHANG Wei - feng |
| |
| Abstract: | It is shown that main reason causing browning and senescence of Nelumbo nucifera gaertn in the storage is that catalytic oxidation of polyphenol oxidase(PPO)in its tissue make phenols into black pigment. Summarize the progress in the research on the property of catalytic reaction dynamics of the PPO, the effects of pH, temperature, metal irons on the activity of the PPO, relativity among the activity of the PPO, tissue browning,respiration and senescence for post- harvest Nelumbo nucifera gaertn.The inhabitation of the tissue browning,senescence and the storage techniques in recent years are given. |
| |
| Keywords: | Nelumbo nucifera gaertn post - harvest physiology storage techniques |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
