【摘要】：【目的】探索低溫處理對(duì)香蕉果皮褐變度、電導(dǎo)率和PPO、POD活性的影響,以及褐變度與電導(dǎo)率、酶活性之間的關(guān)系�！痉椒ā窟x擇未受寒的桂蕉6號(hào)香蕉生果,經(jīng)不同低溫處理后,檢測(cè)果皮褐變度、電導(dǎo)率、PPO活性、POD活性�！窘Y(jié)果】對(duì)香蕉果實(shí)只進(jìn)行低溫處理,當(dāng)達(dá)到一定的低溫及處理時(shí)間果皮出現(xiàn)褐變,隨著處理溫度的降低、時(shí)間的延長(zhǎng),電導(dǎo)率增大,PPO、POD活性呈先下降后上升趨勢(shì)。低溫處理后再常溫放置12 h,經(jīng)11℃及以下低溫處理的香蕉果皮均出現(xiàn)褐變,各處理間電導(dǎo)率差異較小,PPO、POD活性隨處理溫度的降低、時(shí)間的延長(zhǎng)呈上升趨勢(shì)。【結(jié)論】香蕉果實(shí)經(jīng)11℃以下低溫處理一定時(shí)間,果皮容易出現(xiàn)褐變,低溫處理后再常溫放置褐變更明顯。香蕉果皮褐變度與PPO、POD活性呈正相關(guān)。低溫處理使果皮電導(dǎo)率增大,常溫放置后電導(dǎo)率恢復(fù)正常。
[Abstract]:[Objective] To explore the effects of low temperature treatment on the browning degree, conductivity and PPO and POD activity of banana skin, and the relationship between browning degree and conductivity and enzyme activity. [Methods] The banana fruit of No.6, which was not cold, was selected, and the browning degree, the conductivity, the PPO activity and the activity of the POD were detected by different low-temperature treatment. [Results] The fruit of the banana was treated with low temperature, and when the temperature of the treatment decreased, the time was prolonged, the conductivity increased, the PPO and POD activity decreased, and the activity of the PPO and POD decreased first. After the low-temperature treatment, the browning was observed at room temperature for 12 h, and the activity of PPO and POD increased with the treatment temperature. [Conclusion] The banana fruit is treated at low temperature under the temperature of 11 鈩，

本文編號(hào)：2438554