翠冠梨贮藏过程中酶促褐变及生理生化的变化

食品科学 ›› 2005, Vol. 26 ›› Issue (2): 237-241.

翠冠梨贮藏过程中酶促褐变及生理生化的变化

陈金印, 吴友根

江西农业大学科研处；海南大学农学院

出版日期:2005-02-15 发布日期:2011-09-19

The Physio-Biochemical Changes and Enzymatic Browning in Cuiguan Pear during Storage

CHEN Jin-Yin, WU You-Gen

1.Scientific Research Department, Jiangxi Agricultural University; 2.College of Agronomy, Hainan University

Online:2005-02-15 Published:2011-09-19

摘要/Abstract

摘要： 酶促褐变是一种严重影响梨采后贮藏品质的生理病害。本文以翠冠梨为试材,对其在A.室温贮藏;B.冷藏(0℃);C.冷藏(0℃)+0.04mm聚乙烯薄膜袋(PEF)贮藏过程中酶促褐变和生理生化变化进行了研究。试验结果表明,(1)A、B和C处理的翠冠梨在贮后16d,好果率分别为25.12%、87.27%、98.64%。低温处理(0℃)能提高超氧化物歧化(SOD)活性,抑制活性氧(O2-1)、丙二醛(MDA)的生成速率,延缓果实衰老软化。(2)翠冠梨在贮藏期间先进行酚类物质合成,然后发生降解,多酚氧化酶(PPO)活性呈先升后降趋势,酚类物质的减少和褐变同时发生,PPO促进酚类物质氧化,结果导致褐变。

关键词: 翠冠梨, 贮藏, 酶促褐变, 生理生化变化

Abstract: Enzymatic browning is a kind of physiological disease harmful to the pear postharvest qualities during storage. The enzymatic browning and physio-biochemical changes of Cuiguan pear were studied during : A, the room temperature storage; B, the cold storage (0℃) and C, the cold storage (0℃) in polyethylene film bags of 0.04mm thickness storage. The results indicated. (1) After 16 days’ storage, the A、B and C treatment could keep the good fruit rate of Cuiguan pear as 25.12%, 87.27% and 98.64%, respectively. The cold storage (0℃) could increase the activity of superoxide dismutase (SOD), inhibit the producing rate of active oxygen and MDA and delay the senescence and softening. (2) During the storage the phenol compounds were synthesized in Cuiguan pear at first ,then decomposed. The activity of polyphenol oxidase (PPO) took place first, then degraded. Following the decrease of phenol compounds, the browning reaction took place. The oxidization of phenol compounds pro- moted by PPO was considered the cause.

Key words: Cuiguan pear, storage, enzymatic browning, physio-biochemical change

陈金印, 吴友根. 翠冠梨贮藏过程中酶促褐变及生理生化的变化[J]. 食品科学, 2005, 26(2): 237-241.

CHEN Jin-Yin, WU You-Gen. The Physio-Biochemical Changes and Enzymatic Browning in Cuiguan Pear during Storage[J]. FOOD SCIENCE, 2005, 26(2): 237-241.

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