氯化鈣和抗壞血酸處理對(duì)抑制鮮切富士蘋果褐變的影響論-資料下載頁
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【正文】 C Y,Whitaker J Browning and Its Prevention Washington D C USA.[J].ACS Symposium Series 500,1995:27. [11] Mathew A G,Parpia H browning as polyphenol reaction. [J] .Advances in Food Research,1971,19:75147. [12] 陳偉 , 葉明志 , 周潔 . 植 物 酚 類 物 質(zhì) 研 究 進(jìn) 展 .[J]. 福 建 農(nóng) 業(yè) 大 學(xué) 學(xué)報(bào) ,1997,26(4):502508. [13] 寇莉蘋 ,劉興華 ,馬洪娟 .富士蘋果果肉褐變對(duì)保護(hù)酶活性和膜質(zhì)過氧化的影響 .[J].西北農(nóng)業(yè)學(xué)報(bào) ,2022,13(1):8083. [14] 耶興元 ,何 暉 ,仝勝利 .抗壞血酸與植物抗氧化性的關(guān)系 .[J]. 信陽農(nóng)業(yè)高等?？茖W(xué)校學(xué)報(bào) . [15] 袁陵，李正國(guó) .采后鈣處理對(duì)奉節(jié)臍橙褐變及膜脂過氧化作用的影響 .[J].熱帶作物學(xué)報(bào)， 2022， 31（ 2）： 207210. [16] 莫開菊 ,汪興平 . 鈣與果實(shí)采后生理 .[J].植物生理學(xué)通訊 ， 1994,30（ 1） :4447. Effects of CaCl2 and AsA Treatments on Restraining Browning in FreshCut ‘Fuji’ Apple Chenlan (Gansu Agricultural University Lanzhou 730070) Abstract: Through the use of exogenous ascorbic acid （ % AsA ） and calcium chlorid（ % CaCl2） treatment, analysis the results , find the ideal fresh cut the apple preservative. To buy good quality of fuji apples as materials,peeled, cored, and then cut into slices about 2mm,after soaked for 5 mins in distilled water, % AsA and % CaCl2 aqueous solution, wiped the surface water, then put in culture vessel under 25 ℃ , and at 0, , 1, 2, 4, 6, 8, 10h, the browning index, total phenols and malondialdehyde (MDA) were analyzed, and the polyphenol oxidase (PPO) and peroxidase (POD) activities were detected. The cutted apple slices soaked in distilled water were changed dramatically, flesh browning was rapid and serious, water and other volatile material 氯化鈣和抗壞血酸處理對(duì)抑制鮮切富士蘋果褐變的影響 陳 嵐 released largely, the content total polyphenols decreased, the activities of PPO and POD rose rapidly. The content of MDA increased first and then decreased. % AsA and % CaCl2 treated apple slices are not easy to get brown or get brown slower. % AsA treatment delayed the peak of PPO activities arrival but the % CaCl2 treatment slices keeping a low degree. % AsA treatment reduced activities of POD,but the CaCl2 treatment began rising, higher than the slices soaked in distilled water and % AsA treated,then keep rising. The content of MDA, % AsA and % CaCl2 treatment all represent a high after the first declined. Through the analysis of the trends,to pare the two treatments , the % CaCl2 treatment with a better effect, it can be used for an ideal fresh cut the apple preservative. % CaCl2 treatment is a better browning inhibitor in freshcut ‘Fuji’ apples. Keywords: Freshcut ‘Fuji’ apples。 AsA。 CaCl2 。 Browning 致 謝 本論文是在恩師 陶云 教授 的悉心指導(dǎo)下完成的，導(dǎo)師嚴(yán)謹(jǐn)?shù)闹螌W(xué)態(tài)度和認(rèn)真負(fù)責(zé)的工作精神使我受益匪淺，不僅使我的實(shí)踐能力得 到了很大的提高，而且使我的理論知識(shí)水平有了很大的進(jìn)步，感謝導(dǎo)師在做學(xué)問方面的真誠(chéng)教誨。值此論文完成 和畢業(yè) 之際，謹(jǐn)向我的導(dǎo)師 和各位老師 致以崇高的敬意和誠(chéng)摯的感謝 !
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