安徽农业科学2011，Vol.39Issue(22)：13513-13515,3.
热激和储藏温度对果蔬中抗坏血酸含量与相关酶活性的影响
Effect of Heat Shock and Storage Temperature on Ascorbic acid Contents and Related Enzyme Activities in Fruits and Vegetables
钱鑫萍 1杨雪飞 1潘利华 1罗建平1
作者信息
- 1. 合肥工业大学生物与食品工程学院,安徽合肥230009
- 折叠
摘要
Abstract
[Objective]The aim of the research was to provide theoretical support for controlling and delaying the decrease of ascorbic acid ( ASA) content in post-harvest fruit and vegetable. [ Method j With post-harvest red globe grape and green pepper as test materials, the effect of heat shock and storage temperature on the variation of their ASA contents and metabolism-related enzyme activities was researched. [ Result]The decrease of ASA contents in green pepper and red globe grape at 15 ℃ was slower than that at 25 ℃. After heat shock treatment of 10 min,the ASA content in red globe grape was increased instantaneously and then rapidly decreased and that in green pepper got partial loss. It was indicated that heat shock treatment could not delay the decrease of ASA content in red globe grape effectively,but it could delay the decrease of ASA content in green pepper and enhance its storage quality. The activities of both ascorbate peroxidase (APX) and ascorbic acid oxidase (AAO) showed decreasing trend at different temperatures. After heat shock treatment of 10 min.the instantaneous decrease of activities of APX and AAO in red globe grape and AAO in green pepper was obvious,the activities of ascorbate reductase in red globe grape and green pepper was enhanced instantaneously and then rapidly decreased, the activity of mono - dehydroascorbate reductase (MDAR) in red globe grape was enhanced and that in green pepper was decreased. [Conclusion]During storage,the activity of DHAR may be an important factor influencing the variation of ASA content.关键词
热激/温度/抗坏血酸/酶/红提/青椒Key words
Heat shock/Temperature/Ascorbic acid/Enzyme/Red globe grape/Green pepper分类
农业科技引用本文复制引用
钱鑫萍,杨雪飞,潘利华,罗建平..热激和储藏温度对果蔬中抗坏血酸含量与相关酶活性的影响[J].安徽农业科学,2011,39(22):13513-13515,3.
