天津科技大学学报Issue(2)：29-32,4.DOI:10.13364/j.issn.1672-6510.20140080
黄冠梨果皮褐变与酶活性调控实验研究
Controlling Huangguan Peer Peel Browning and Enzyme Activities
摘要
Abstract
Huanggnan pear peel can easily become brown during storage. With ascorbic acid treatment and chitosan coating, peel browning of Huangguan pear, and the regulation effects of polyphenol oxidase, peroxides, and catalase were studied. The results indicated that, compared with the control, both treatments of the pears dipped in ascorbic acid and coated with chitosan can reduce the enzyme activity of polyphenol oxidase. The enzyme activity of polyphenol oxidase reached the minimum when chitosan coating was used. Both treatments can increase the enzyme activity of peroxides and catalase, as both were significantly higher than those of the control. Chitosan coating was better than the ascorbic acid treatment, but the difference was not significant.关键词
黄冠梨/贮藏保鲜/果皮褐变/生理调节剂/酶活性Key words
Huangguan pear/storage and preservation/peel browning/physiological regulator/enzyme activity分类
农业科技引用本文复制引用
王蕾,李磊,周庆礼..黄冠梨果皮褐变与酶活性调控实验研究[J].天津科技大学学报,2015,(2):29-32,4.基金项目
国家自然科学基金资助项目(31271950) （31271950）
