【作者】 肖功年； 尤玉如； 袁海娜； 储小军；

【Author】 XIAO Gong-nian~1 YOU Yu-ru~1 YUAN Hai-na~1 CHU Xiao-jun~2 1、School of bioteohnology and chemistry ,ZheJiang University of Science and Technology,Zhejiang,Hangzhou 310012; 2、Zhejiang Beingmate Scientific Industrial Trade Share Co.,Ltd,Hangzhou,310007

【机构】 浙江科技学院生物与化学工程学院； 浙江贝因美科工贸股份有限公司；

【摘要】 为了解气调包装对平菇货架延长保鲜内在品质的影响,本文研究了经过气调包装 (MAP)处理后平菇多酚氧化酶(PPO)的特性以及质构的变化。多酚氧化酶(PPO)活性是影响平菇货架期的内在因素之一。采用硫酸铵沉淀法得到了平菇多酚氧化酶粗提液。试验结果表明,亚硫酸氢钠、柠檬酸均能有效地抑制平菇多酚氧化酶的活性,氯化钙对其影响不大。低温能有效地抑制平菇质构品质的下降,2．0%的 CaCl2处理效果比较明显,能达到延缓果实成熟和衰老的目的。更多还原

【Abstract】 In order to understand the effects of modified atmosphere packaging(MAP)on on intrinsic quality of Pinggu mushrooms during shelf-life extention and fresh-keeping,the characterizes and texture change of PPO in Pinggu mushroom aider treatment with MAP was studied in this paper.The PPO activity is one of intrinsic factors on the shelf-life of Pinggu mushrooms,the rough extract of Pinggu mushroom PPO was obtained by ammonium sulfate precipitation method.Experimental results showed that the sodium bisulfate and citric acid could inhibit the activity of PPO of Pinggu mushrooms effectively.And the calcium chloride had not big effect to it.low temperature and 2.0% calcium chloride could obviously affect the texture of mushrooms,maturity and self-life of fruits could be delay by low temperature storage and treatment with 2.0% calcium chloride.更多还原