【摘要】 研究表明 ,板栗果实成熟后期 ,过氧化物酶 (POD)、多酚氧化酶 (PPO)的活性均明显上升 ,边果肉的POD远高于心果肉 ,POD与果实褐变强度有显著的相关性。总酚和单宁含量在边果肉和心果肉中的差异逐步增大。心果肉中抗坏血酸的上升明显快于边果肉。认为板栗果实褐变主要发生在边果肉更多还原

【Abstract】 The results of our study indicated that the activity of peroxidase and polyphenolic oxidase of chestnut fruit were obviously increased during late ripe stage.The peroxidase activity of exo flesh was higher than that of endo flesh.The brown intensity of fruit was remarkably related to peroxidase of exo flesh and endo flesh.The contents of ascorbic acid rose faster in exo flesh than in endo flesh.It was inferred that the brown of chestnut occurred mainly in exo flesh.更多还原