| 马铃薯贮藏期间褐变强度与多酚氧化酶活性变化的研究 |
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| 引用本文： | 巩慧玲,赵萍,袁惠君,冯再平.马铃薯贮藏期间褐变强度与多酚氧化酶活性变化的研究[J].食品工业科技,2009,30(11). |
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| 作者姓名： | 巩慧玲 赵萍 袁惠君 冯再平 |
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| 摘 要： | 测定了十个马铃薯品种在六个月窖藏期间褐变强度和多酚氧化酶活性的变化.结果表明:马铃薯的褐变强度和多酚氧化酶活性在品种间的差异达极显著水平,除渭薯8号外,其它品种在贮藏期间的变化也达到极显著水平.在贮藏期间,不同品种的褐变强度和多酚氧化酶活性的变化趋势不同,但同一品种褐变强度与多酚氧化酶活性之间存在中度的正相关,相关系数r为0.736.
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| 关 键 词： | 马铃薯 贮藏 褐变强度 多酚氧化酶活性 |
Study on the changes of browning degree and polyphenol oxidase activity of potato during storage |
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| GONG Hui-ling,ZHAO Ping,YUAN Hui-jun,FENG Zai-ping.Study on the changes of browning degree and polyphenol oxidase activity of potato during storage[J].Science and Technology of Food Industry,2009,30(11). |
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| Authors: | GONG Hui-ling ZHAO Ping YUAN Hui-jun FENG Zai-ping |
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| Abstract: | The browning degree and polyphenol oxidase activity of ten potato varieties during storage were determined.The results showed that the changes of browning degree and polyphenol oxidase activity of different potatoes were significant during storage, except Weishu NO 8. There existed medium correlation (correlation coefficient r =0.736) between browning degree and polyphenol oxidase activity although different potato varieties existed different variation during storage. |
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| Keywords: | potato storage browning degree polyphenol oxidase activity |
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