【作者】 张华云； 王善广； 赵瑛； 都风华；

【Author】 Zhang Huayun, Wang Shanguang (Dept. of Food Science, Laiyang Agricultural College, Laiyang , Shandong 265200), Zhao Ying (Dept. of food Science, Shenyang Agricultural, Univ. , Shenyang 110161) & Du Fenghua (Dept. of Food Science, Jilin Agricultural U-niv. , Changchun 130118)

【机构】 莱阳农学院食品系； 沈阳农业大学食品系； 吉林农业大学食品系；

【摘要】 PPO活性不是梨果肉褐变指标。在贮藏中易褐变的鸭梨、莱阳梨具有高活性POD,低活性SOD,高水平积累的MDA及高的膜透性。膜脂质过氧化是梨褐变的主要原因。更多还原

【Abstract】 The level of polyphenoloxidase activity can not be used as an index for browhing flesh of pear. There are higher peroxidase activity, lower superoxide dismutase aetivity, higher accumulation of malondialdehyde, higher percentage leakage and higher peroxidase activity in Yali pear and Laiyang pear which of browning flesh are easy during storage. The main reason of the browning flesh of pear is membrane permeability and lipid peroxidation.更多还原