CAJ | 학술논문

针对黄冠梨贮藏期果皮极易褐变问题，采用抗坏血酸和壳聚糖涂膜处理方法，研究黄冠梨果皮褐变发生规律，明确多酚氧化酶(PPO)、过氧化物酶(POD)、过氧化氢酶(CAT)的活性调控效应。结果表明：与对照相比，抗坏血酸和壳聚糖涂膜两种处理均降低了果皮中多酚氧化酶的活性，其中壳聚糖涂膜处理的多酚氧化酶活性最低；两种处理均提高了过氧化物酶和过氧化氢酶的活性，且均极显著高于对照果，并以壳聚糖涂膜处理效果最佳，但与抗坏血酸处理无显著性差异。
침대황관리저장기과피겁역갈변문제，채용항배혈산화각취당도막처리방법，연구황관리과피갈변발생규률，명학다분양화매(PPO)、과양화물매(POD)、과양화경매(CAT)적활성조공효응。결과표명：여대조상비，항배혈산화각취당도막량충처리균강저료과피중다분양화매적활성，기중각취당도막처리적다분양화매활성최저；량충처리균제고료과양화물매화과양화경매적활성，차균겁현저고우대조과，병이각취당도막처리효과최가，단여항배혈산처리무현저성차이。
Huanggnan pear peel can easily become brown during storage. With ascorbic acid treatment and chitosan coating, peel browning of Huangguan pear, and the regulation effects of polyphenol oxidase, peroxides, and catalase were studied. The results indicated that, compared with the control, both treatments of the pears dipped in ascorbic acid and coated with chitosan can reduce the enzyme activity of polyphenol oxidase. The enzyme activity of polyphenol oxidase reached the minimum when chitosan coating was used. Both treatments can increase the enzyme activity of peroxides and catalase, as both were significantly higher than those of the control. Chitosan coating was better than the ascorbic acid treatment, but the difference was not significant.