防褐处理对切分马蹄、马铃薯低温贮藏期间褐变的影响

食品科学 ›› 2002, Vol. 23 ›› Issue (4): 126-129.

防褐处理对切分马蹄、马铃薯低温贮藏期间褐变的影响

庞学群, 张昭其

华南农业大学生物技术学院，华南农业大学园艺系

出版日期:2002-04-15 发布日期:2012-02-13

Effects of Anti-browning Treatments on the Sliced Potato and Water Chestnut During Low Temperature Storage

PANG Xue-Qun, ZHANG Zhao-Qi

Online:2002-04-15 Published:2012-02-13

摘要/Abstract

摘要： 研究了几种防褐处理对切分马蹄、马铃薯低温贮藏期间褐变的影响。结果表明：二氧化硫仍然是效果最好的护色剂，植酸对马蹄的防褐保鲜表现出较好效果，而对马铃薯则效果很差。真空包装对马蹄、马铃薯的防褐也具有一定的效果。马铃薯的ＰＰＯ、ＰＯＤ活性很高，是马蹄的１０～２０倍，其表面褐变属典型的酶促褐变；马蹄的ＰＰＯ、ＰＯＤ活性虽然很低，但仍然发生显著褐变，其褐变产物的吸收光谱与马铃薯的差异很大，暗示两者的褐变机制不一样。

关键词: 切分马铃薯, 切分马蹄, 防褐处理, PPO, POD

Abstract: The effects of several anti-browning treatments on the minimally processed potato and water chestnut during low temperature storage were studied.The results indicated that sulfur dioxide was still the best color preservative,while phytic acid could almost be a substitute of sulfur dioxide on water chestnut but useless on potato.Vacuum package could inhibit browning of potato and water chestnut to some extent.The activity of PPO and POD of potato was very high,usually 10～20 times higher than water chestnut and thus the browning of potato was typical enzymatic browning.Though the activity of PPO and POD of water chestnut was very low yet it still browned severely,whereas the spectrum of its browning products was significantly different to that of potato.The results impleied that the browning mechanism f potato and water chestnut was different.

Key words: Sliced potato , Sliced water chestnut , Anti-browning treatment , PPO , POD

庞学群, 张昭其. 防褐处理对切分马蹄、马铃薯低温贮藏期间褐变的影响[J]. 食品科学, 2002, 23(4): 126-129.

PANG Xue-Qun, ZHANG Zhao-Qi. Effects of Anti-browning Treatments on the Sliced Potato and Water Chestnut During Low Temperature Storage[J]. FOOD SCIENCE, 2002, 23(4): 126-129.

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