| 采收期对“大久保”桃贮藏期间果肉褐变的影响 |
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| 引用本文： | 李丽梅,关军锋,冯云霄,及 华,孙玉龙.采收期对“大久保”桃贮藏期间果肉褐变的影响[J].食品科学,2010,31(8):260-263. |
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| 作者姓名： | 李丽梅 关军锋 冯云霄 及 华 孙玉龙 |
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| 作者单位： | 河北省农林科学院遗传生理研究所 |
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| 基金项目： | “十一五”国家科技支撑计划项目(2006BAD22B01-06) |
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| 摘 要： | 以不同采收期的“大久保”桃为试材，分别研究其在冷藏期和货架期的酚类物质含量和多酚氧化酶(PPO)、过氧化物酶(POD)活性的变化，探讨其对果实褐变的影响。结果表明：采收期越早，酚类物质含量和多酚氧化酶、过氧化物酶活性越高，果肉褐变越严重，适时延迟采收可以有效减轻果肉褐变。八成熟(7 月22 日采摘于河北辛集市)桃果肉褐变程度最低。
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| 关 键 词： | 采收期 “大久保”桃 果肉褐变 贮藏 |
| 收稿时间： | 2009-05-27 |
Effect of Harvesting Time on Browning of ‘Okubo’ Peach Pulp during Storage |
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| LI Li-mei,GUAN Jun-feng,FENG Yun-xiao,JI Hua,SUN Yu-long.Effect of Harvesting Time on Browning of ‘Okubo’ Peach Pulp during Storage[J].Food Science,2010,31(8):260-263. |
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| Authors: | LI Li-mei GUAN Jun-feng FENG Yun-xiao JI Hua SUN Yu-long |
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| Affiliation: | Institute of Genetics and Physiology, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang 050051, China |
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| Abstract: | To explore the effect of harvesting time on browning of ‘Okubo’ peach pulp, the changes in total content of phenolic compounds and activities of polyphenol oxidase (PPO) and peroxidase (POD) in ‘Okubo’ peaches collected at different harvesting times were examined during storage at 0 ℃ or 25 ℃‘. Okubo’ peaches harvested earlier exhibited higher total content of phenolic compounds and PPO and POD activities and more severe browning. This indicates that an appropriate delay of harvesting time attenuates the browning of ‘Okubo’ peach pulp. The lowest degree of browning was observed in ‘Okubo’ peach pulp with 80% degree of maturity (harvested on July 22 in Xinji City, Hebei Province). |
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| Keywords: | harvesting time ‘Okubo&rsquo peach pulp browning storage |
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