Changes of Some Enzyme Activity of ’Tongbai Jujube’ Fruit during Controlled Atmosphere Storage

FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (6): 234-237.

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Changes of Some Enzyme Activity of ’Tongbai Jujube’ Fruit during Controlled Atmosphere Storage

LI Jiang-Hua, Wang-Gui-Xi, Liang-Li-Song, SONG Zhen-Ji

1.School of Environment and Natural Resources, Renmin University of China, Beijing 100872, China; 2.Research Institute of Forestry, Chinese Academy of Forestry, Key Laboratory of Forest Silviculture of State Forestry Administration, Beijing 100091, China

Online:2006-06-15 Published:2011-09-22

Abstract

Abstract: The changes of some enzyme activity of ’Tongbai Jujube’ (Zizyphus Jujuba Mill.)during the Controlled Atmosphere (CA) storage (11% O2、0% CO2) were studied. The result showed that the amylase activity was not affected by CA storage, but PG activity was much lower than cold storage (CK). The PPO activity of CA storage was higher CK, which means has the possibility of inducing pulp brown. The activity of SOD, POD and CAT were preserved at high level, so that CA storage could prolong the storage period.

Key words: , Tongbai jujube； controlled atmosphere storage； enzyme activity；

LI Jiang-Hua, Wang-Gui-Xi, Liang-Li-Song, SONG Zhen-Ji. Changes of Some Enzyme Activity of ’Tongbai Jujube’ Fruit during Controlled Atmosphere Storage[J]. FOOD SCIENCE, 2006, 27(6): 234-237.

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Changes of Some Enzyme Activity of ’Tongbai Jujube’ Fruit during Controlled Atmosphere Storage

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