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Inhibitory Mechanism of Sulfur-free Complex Color-protective Reagents Against Drying ‘Fuji’ Apple Slices Brown(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2013年05期
Page:
138-141
Research Field:
Publishing date:

Info

Title:
Inhibitory Mechanism of Sulfur-free Complex Color-protective Reagents Against Drying ‘Fuji’ Apple Slices Brown
Author(s):
LI Xin-ming; ZHANG Yong-mao; ZHANG Jun
Institute of Agricultural Product Storage and Processing,Gansu Academy of Agricultural Sciences,Lanzhou,Gansu 730070
Keywords:
‘Fuji’ apple; drying; sulfur-free color protecting; VC; browning
PACS:
TS 255.42
DOI:
-
Abstract:
The effect of different color-protective reagents on dynamic change trend of VC,GSH，total phenols content and AAO activity in drying ‘Fuji’ apple slices were studied.The results showed that after different sulfur-free color-protecting agents (NaCl (0.7%)，CaCl2 (0.6%)，citric acid (0.7%),EDTA-2Na (0.16%)，sodium-D-isoascorbate (1.3%) and complex color-protective liquid (NaCl (1.0%)，CaCl2 (0.6%),citric acid (0.9%),EDTA-2Na (0.16%)，sodium-D-isoascorbate (1.6%) treatment，VC，GSH，total phenols contents decreased with extended drying time.The decrease was most significant in untreated control group.The decrease orders were in turn complex colour-protective liquid treatment group，sodium-D-isoascorbate treatment group，NaCl treatment group，citric acid treatment group，CaCl2 treatment group and EDTA-2Na treatment group.AAO activity in apple slices of groups increased with extended drying time.Compared with control，the change in treatment groups was significant.And color-protective action of complex color-protective liquid was achieved by inhibiting the decreased VC，GSH，total phenols contents and increased AAO activity in drying apple slices.

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Last Update: 2014-08-22