CAJ | 학술논문

以红富士苹果为材料,采用不同浓度4-己基间苯二酚(4-HR)处理后,研究其贮藏期间褐变及品质变化情况.结果表明:4-HR处理能有效抑制鲜切苹果的褐变,提高贮藏品质,且以70 mg/kg的4-HR处理效果最好.4-HR处理不仅较好地延缓了鲜切富士苹果的褐变,降低了多酚氧化酶(PPO)、过氧化氢酶(POD)和苯丙氨酸解氨酶(PAL)的活性,并且抑制了总酚含量上升和果试硬度的下降,具有较好的抑制褐变、保持品质的作用.
이홍부사평과위재료,채용불동농도4-기기간분이분(4-HR)처리후,연구기저장기간갈변급품질변화정황.결과표명:4-HR처리능유효억제선절평과적갈변,제고저장품질,차이70 mg/kg적4-HR처리효과최호.4-HR처리불부교호지연완료선절부사평과적갈변,강저료다분양화매(PPO)、과양화경매(POD)화분병안산해안매(PAL)적활성,병차억제료총분함량상승화과시경도적하강,구유교호적억제갈변、보지품질적작용.
@@@@This experiment with Fuji apple for the materials, using different concentration of 4-HR treatment, studied the browning and quality changes during storage of fresh-cut apples. The results showed that 4-HR treatment can effectively inhibit browning of fresh cut apples, improve storage quality, and with the 70 mg/kg 4-HR processing effects best. 4-HR processing is not only delayed the fresh cut of Fuji apple browning, and to reduce the PPO,POD and PAL activity, and suppress the total phenols content rise and decline of hardness of the fruit, and has a good inhibit browning keep quality role.