【作者】 胡文忠； 姜爱丽； 田密霞； 刘程惠； 王艳颖； 何煜波； 金黎明；

【Author】 Wenzhong Hu~* Aili Jiang Mixia Tian Chenghui Liu Yanying Wang Yubo He Liming Jin (College of Life Science,Dalian Nationalities University,Key Laboratory of Biochemical Engineering, The State Ethnic Affairs Commission - Ministry of Education,Dalian,116600)

【机构】 大连民族学院生命科学学院,生物化学工程国家民委—教育部重点实验室；

【摘要】 探讨了不同浓度的水杨酸处理对鲜切梨褐变的抑制作用,主要方法是将鲜切梨用浓度为0.5mmol/L、1.0mmol/L、1.5mmol/L的水杨酸(SA)溶液分别浸泡8 min(以去离子水浸泡作对照),然后放置于10℃冷库进行贮藏,每3 d测定褐变程度、感官品质、呼吸强度、乙烯释放量、腐烂率及多酚氧化酶(PPO)、过氧化物酶(POD)、过氧化氢酶(CAT)、苯丙氨酸解氨酶(PAL)等与褐变相关的酶活性的变化。实验结果表明,与对照及其他浓度水杨酸处理组相比,0.5mmol/L的水杨酸处理可有效降低果实的呼吸强度和乙烯释放量,并可增加鲜切梨的POD、CAT和PAL活性,保持果实的感官品质,从而降低褐变程度。而1.5mmol/L水杨酸处理,不但不能延迟衰老、增加保护酶的活性,反而会增加腐烂率,加速鲜切梨褐变。鲜切梨的褐变程度与多酚氧化酶活性和感官品质间均存在显著相关性。更多还原

【Abstract】 In this paper,the effects of different concentrations of salicylic acid on browning of fresh cut pears were investigated.Fresh-cut pears were dipped in 0.5 mmol/L,1.0 mmol/L and 1.5 mmol/L salicylic acid solution for 8 min,respectively,and then stored at 10℃,compared with distilled water treatment. During the period of storage,the browning degree,sensory quality,respiration rate,ethylene production and rot rate were measured.Meanwhile,the activities of some enzyme that related with browning such as polyphenol oxidase(PPO),peroxidase(POD),catalase(CAT) and phenylalnine ammonialyase(PAL) were analyzed.The results indicated that 0.5mmol/L salicylic acid treatment effectively inhibited respiration rate and ethylene production,increased POD,CAT and PAL activities,maintained fruit sensory quality, therefore it decreased the development of tissue browning.However,1.5 mmol/L salicylic acid treatment accelerated the fruit senescence,stimulated fruit rot and speeded up the process of browning.Browning degree of fresh-cut pears was significantly related with polyphenol oxidase(PPO) activity and sensory quality.更多还原