安徽农业科学2025，Vol.53Issue(3)：168-170,176,4.DOI:10.3969/j.issn.0517-6611.2025.03.035
不同保鲜剂处理对鲜切鸭梨酶活性的影响
Effects of Different Preservatives on Enzyme Activity of Fresh-cut Pear
摘要
Abstract
With Pyrus bretschneideri as raw material,the effects of citric acid,ascorbic acid and chitosan liquid on enzyme activity of fresh-cut pear were studied in this paper.The best preservative and its concentration were explored by detecting the changes of peroxidase and polyphe-nol oxidase activity in the storage stage of fresh-cut pear.The results showed that the activities of polyphenol oxidase and peroxidase in fresh-cut pear treated with 5.0%ascorbic acid solution were the lowest on the fifth day of storage,respectively,0.337 ΔOD420/(min·g),0.002 ΔOD470/(min·g).关键词
鲜切鸭梨/保鲜剂/酶活Key words
Fresh-cut pear/Preservative/Enzyme activity分类
轻工纺织引用本文复制引用
王震,张晶玉,史振霞,方新雨,李妍,李雨萌..不同保鲜剂处理对鲜切鸭梨酶活性的影响[J].安徽农业科学,2025,53(3):168-170,176,4.基金项目
河北省重点研发计划项目乡村振兴技术创新专项(22327103D) （22327103D）
国家级"大学生创新创业训练计划"项目(202310100002). （202310100002）
