本文已被：浏览 1156次 下载 465次
投稿时间：2020-10-02
投稿时间：2020-10-02
中文摘要: 为研究短波紫外线（ultraviolet-C，UV-C）对贮藏期鲜切马铃薯的护色作用，在输出功率为15 W 条件下对鲜切马铃薯辐照处理6 min。检测0 ～12 d 贮藏期内褐变指数（browning index，BI）、多酚氧化酶（polyphenol oxidase，PPO）活性、过氧化物酶（peroxidase，POD）活性、苯丙氨酸解氨酶（phenylalanine ammonialyase，PAL）活性、总酚含量及丙二醛（malondialdehyde，MDA）含量的变化。结果表明，在贮藏期内，试验组鲜切马铃薯BI 值、PPO 活性、POD 活性、MDA 含量均低于对照组。另外，试验组总酚含量在0～3 d 显著低于对照组（p ＜0.05），6 d～9 d 内试验组总酚含量显著高于对照组（p ＜0.05）。试验组鲜切马铃薯的PAL 活性在整个贮藏期内显著高于对照组（p ＜0.05）。总之，在0 ～12 d 贮藏期内，经UV-C 处理后，试验组鲜切马铃薯的氧化酶活性均得到抑制，延缓了酶促褐变的发生。
Abstract:The purpose of this study was to investigate the effect of ultraviolet-C （UV-C）treatment on colorprotecting of fresh-cut potatoes.A nominal power of 15 W was applied to the UV-C system for 6 min for freshcut potatoes.The effect of UV-C treatment on browning index（BI），the activities of polyphenol oxidase（PPO），peroxidase（POD）and phenylalanine ammonialyase（PAL），the contents of total phenol and malondialdehyde（MDA）of fresh-cut potatoes stored from 0 to 12 days were evaluated. The results showed that the BI value，PPO activity，POD activity and MDA content of fresh-cut potatoes in the experimental group were lower than those of control group during storage.In addition，the total phenol content of the experimental group was significantly lower than those of the control group during 0-3 d of storage（p ＜0.05），but higher in the experimental group than the control group in 6 d-9 d（p ＜0.05）.The PAL activity of experimental group was significantly higher than those of the control group（p ＜0.05）during storage.In conclusion，during 0-12 d of storage，the oxidase activities of fresh-cut potatoes in the experimental group were inhibited by UV-C treatment，thus delaying the browning of fresh-cut potatoes during storage.
文章编号：202105005 中图分类号： 文献标志码：
基金项目:国家自然科学基金青年基金（31701667）
| Author Name | Affiliation |
| WANG Meng-ru，ZHANG Fang，JIA Yu，CHEN Li-sha，CUI Na，Erihemu | College of Food Science，Shanxi Normal University，Linfen 041000，Shanxi，China |
引用文本：
津ICP备20000603号-1