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不同贮藏温度下鲜切马铃薯的生理生化变化 预览 被引量:53

Physio-biochemical changes of fresh-cut potato at different storage temperatures
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摘要 目的:研究18,10,4℃3个贮藏温度下鲜切马铃薯的生理生化变化;方法:测定颜色、硬度、呼吸强度、VC含量、总酚和丙二醛含量以及多酚氧化酶、过氧化物酶活性的变化;结果:切割引起的伤害会导致马铃薯的呼吸强度增强,诱导了与褐变相关酶的活性增加,促使切割马铃薯褐变的发生,颜色变差,硬度下降,总酚含量增加,但这种伤害也使鲜切马铃薯VC含量增加。18℃条件下,鲜切马铃薯的品质在第3天便开始下降;10℃条件下,鲜切马铃薯的品质在第5天开始下降,4℃条件下,鲜切马铃薯的品质在贮藏期内(6d)一直保持良好;结论:低温贮藏能够有效地保持鲜切马铃薯的品质。 Objective:Study on physic-biochemical changes of fresh-cut potatoes was carried out at 4,10 and 18 ℃;Methods:The color,firmness,respiration rate,vitamine C content,total phenols content,malondialdehyde content were analyzed.The polyphenol oxidase(PPO)and peroxidase(POD)activities were also determined;Results:The experiment results indicated that cutting induced the increase in respiration rate and these enzymes activities related to browning reactions,and hence caused the surface browning and decrease in fi...
作者 刘程惠 胡文忠 姜爱丽 张聪 LIU Cheng-hui1; 2 HU Wen-zhong1; 2 JIANG Ai-li1; 2 ZHANG Cong2(1.Key Laboratory of Biotechnology and Bio-resources Utilization-The state EthnicAffairs Commission Ministry of Education; Dalian; Liaoning 116600; China; 2.College of Life Science; Dalian Nationalities University; China);
出处 《食品与机械》 CSCD 北大核心 2008年第2期,共5页 Food and Machinery
基金 国家自然科学基金项目(项目编号:30771508、30671458)
关键词 鲜切马铃薯 颜色 呼吸强度 酶促褐变 Fresh-cut potatoes Color Respiration rate Enzymatic browning
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