摘要
研究了热激处理对鲜切牛蒡褐变的影响及其抑制褐变的机理。结果表明,切后50℃6min,55℃3min和切前50℃10min3种不同热激处理均较好地抑制了贮藏期间鲜切牛蒡的褐变。在1℃,未经处理的对照3d就明显褐变。热激处理的牛蒡贮藏至12d仍具有较好的色泽,且失水程度明显低于对照,感官品质明显好于对照。热激处理抑制了苯丙氨酸解氨酶(PAL)活性、总酚含量和呼吸速率的上升,是其延缓褐变的主要原因。
The effects of heat shock treatments on controlling the browning of fresh-cut burdock and its mechanism were discussed.The results showed that：All the three heat shock conditions obviously delayed the browning of fresh-cut burdock during storage time. At 1 ℃,untreated control slices obviously browned on day 3,but those treated with heat shock treatments still had good color till day 12,moreover,their extent of dehydration was much lower and overall sensory quality was much better than control. Inhibition in rise of the activity of phenylalanine aminolyase（PAL）,the content of total phenols and the respiration rate by heat shock treatment is the main reason for delaying browning.
出处
《园艺学报》
CAS
CSCD
北大核心
2012年第11期2258-2264,共7页
Acta Horticulturae Sinica
基金
美国加州大学国际科技合作项目~~
关键词
牛蒡
鲜切
褐变
热处理
burdock, fresh-cut, browning, heat shock
