食品与发酵工业2009，Vol.35Issue(9)：198-200,3.
低温贮藏对黄藤笋3种酶活性的影响
The Effects of Different Storage Tempreatures on POD,PPO and CAT Activity of Daemonorops margaritae Shoots
摘要
Abstract
Four storage temperatures 3℃,7 ℃,11 ℃ and 25 ℃. were used to study the effects of low storage temperatures on peroxidase (POD),polyphenol oxidase(PPO),Catalase ( CAT ) activity of Daemonorops margaritae shoots in order to explore the optimum storage method. The results showed that the low temperature can inhibit the POD and PPO activity significantly and maintain the CAT activity,which means the low temperature can delay the browning and senescence of Daemonorops margaritae shoots after the harvest. As a result of the observation low temperature could be a useful method of fresh-keeping. During the storage chilling damage were found at 3 ℃ and 7 ℃,leaving 11 ℃ as the optimum storage temperature.关键词
低温贮藏/黄藤笋/过氧化物酶(POD)/多酚氧化酶(PPO)/过氧化氢酶(CAT)Key words
low tempeture storage/Daemonorops margaritae shoots/peroxidase (POD)/polyphenol oxidase(PPO)分类
轻工纺织引用本文复制引用
赵霞,郑谊,黄雪梅,黄世能,张昭其..低温贮藏对黄藤笋3种酶活性的影响[J].食品与发酵工业,2009,35(9):198-200,3.基金项目
林业科技支撑计划专题项目(2006BAD19B0903),中国林业科学研究院热带林业研究所基本科研业务费专项资金项目(2007-27),广州市林业局资助项目"笋用棕榈藤高效培育技术试验与示范"部分内容 （2006BAD19B0903）
