| 鲜切苹果品质保持研究 |
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| 引用本文： | 高愿军,南海娟,郝亚勤.鲜切苹果品质保持研究[J].食品科学,2006,27(8):254-258. |
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| 作者姓名： | 高愿军 南海娟 郝亚勤 |
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| 作者单位： | 郑州轻工业学院食品与生物工程学院； 漯河食品工业学校 |
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| 摘 要： | 文研究了不同褐变抑制剂对鲜切苹果PPO活性、褐变度、感官品质的影响。试验结果表明:单一的1.5%L-半胱氨酸、1.0%D-异VC钠、1.0%谷胱甘肽处理均能较好地抑制鲜切苹果褐变。采用0.10%D-异VC钠+0.12%谷胱甘肽+0.13%L-半胱氨酸,浸泡2min的复合处理,可使鲜切苹果的PPO活性、褐变度、感官品质在14d内保持较优水平。
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| 关 键 词： | 鲜切苹果 品质 保持 PPO |
| 文章编号： | 1002-6630（2006）08-0254-05 |
| 收稿时间： | 2005-09-26 |
| 修稿时间： | 2005-09-26 |
Studies on Quality Preservation of Fresh-cut Apples |
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| GAO Yuan-jun,NAN Hai-juan,HAO Ya-qin.Studies on Quality Preservation of Fresh-cut Apples[J].Food Science,2006,27(8):254-258. |
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| Authors: | GAO Yuan-jun NAN Hai-juan HAO Ya-qin |
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| Affiliation: | 1.College of Food and Biology Engineering,Zhengzhou Institute of Light Industry,Zhengzhou 450002,China;2.Luohe School of Food Industry,Luohe 462000,China |
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| Abstract: | The effects of different inhibitors on PPO activity,browning degree and quality of appearance of fresh-cut apples were studied.The results showed that the effects of 1.5% Cys,1.0% sodium D-isoascorbate,and 1.0% GSH on browning inhibition of fresh-cut apples during storage period are optimum among the single browning inhibitors.The optimum combination treatment is 0.10% sodium D-isoascorbate 0.12% GSH 0.13% Cys,and the optimum time for the fresh-cut apple slices dipping in the solution is 2min,which can keep the PPO activity,the browning degree and the quality of appearance in super level within 14d. |
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| Keywords: | PPO |
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