摘要
以37个板栗品种为试材,研究了板栗果实褐变差异性及其与多酚氧化酶(PPO)活性之间的关系,并根据褐变差异性对各品种进行聚类分析。结果表明:板栗不同品种间褐变差异显著(p<0.05),根据褐变差异性聚类分析,可将37个品种可以分为5个等级;不同品种间PPO活性差异显著(p<0.05);通过探讨不同品种间褐变度与PPO活性的关系,发现随着板栗品种间PPO活性的升高,褐变度也开始升高,当PPO活性达到90 U·min-1·g-1时,PPO活性对褐变影响开始降低;通过褐变聚类分析,将板栗PPO活性分为5类,在优选或改良品种时,可将品种的PPO活性在第一或第二类活性范围以下作为选择依据之一。
In this study,37 Castanea mollissima cultivars were used to study the relationship between the activities and Castanea mollissima browning differences and polyphenol oxidase（PPO）,and according to the cluster analysis browning differences of all varieties. The results showed that the browning of different virities was significantly（p〈0.05） different according to the cluster analysis of browning differences. 37 varieties could be divided into 5 levels. The differences of PPO activity between cultivars were significantly. By comparison between varieties of degree the browning and PPO activity increased with the Castanea mollissima varieties,it was found that PPO activity,browning degree were beginning to rise,When PPO activity reached 90 U·min-1·g-1,PPO activity against browning began to decrease by clustering the Castanea mollissima browning,the activities of PPO were divided into 5 categories. When Castanea mollissima preferred or improved varieties,PPO activity varieties could be in the first or second activity of the range that choose one of the following as the basis.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第18期126-130,共5页
Science and Technology of Food Industry
基金
林业公益性行业科研专项(201104025-3)
关键词
褐变度
多酚氧化酶
相关性
the degree of browning
polyphenol oxidase
correlation
