【摘要】 本文研究速冻桑椹在-18、-24、-40℃三种温度下10个月冻藏中品质的变化。结果表明:-18℃贮藏温度下桑葚的失水率、VC损失、花色素苷和类黄酮的损失、褐变程度明显高于-24℃和-40℃,多酚氧化酶(polyphenoloxidase,简称PPO)的活性冻藏初期略有上升、后期显著下降。过氧化物酶(peroxidase,简称POD)的活性在贮藏1个月后大幅度下降,到3个月时接近失活状态。更多还原

【Abstract】 Effects of different storage temperatures on the quality of mulberry were studied at -18, -24 and -40℃. The results indicated that at -18℃ drip loss, vitamin C loss, anthocyanin and flavonoid loss, the degree of browning were higher than those at -24℃ and -40℃. Soluble polyphenol oxidase (PPO) activity increased at the early stage and significantly went down late while soluble peroxidase (POD) activity dramatically decreased after one-month storage and almost inactivated after three-month storage.更多还原