低温寒害对香蕉果皮褐变度、电导率及相关酶活性的影响
发布时间：2019-03-11 19:26
【摘要】：【目的】探索低温处理对香蕉果皮褐变度、电导率和PPO、POD活性的影响,以及褐变度与电导率、酶活性之间的关系。【方法】选择未受寒的桂蕉6号香蕉生果,经不同低温处理后,检测果皮褐变度、电导率、PPO活性、POD活性。【结果】对香蕉果实只进行低温处理,当达到一定的低温及处理时间果皮出现褐变,随着处理温度的降低、时间的延长,电导率增大,PPO、POD活性呈先下降后上升趋势。低温处理后再常温放置12 h,经11℃及以下低温处理的香蕉果皮均出现褐变,各处理间电导率差异较小,PPO、POD活性随处理温度的降低、时间的延长呈上升趋势。【结论】香蕉果实经11℃以下低温处理一定时间,果皮容易出现褐变,低温处理后再常温放置褐变更明显。香蕉果皮褐变度与PPO、POD活性呈正相关。低温处理使果皮电导率增大,常温放置后电导率恢复正常。
[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，
本文编号：2438554
[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，
本文编号：2438554
本文链接：https://www.wllwen.com/kejilunwen/nykj/2438554.html
