|Table of Contents|

Effects of Addition of Ascorbic Acid on Browning of Fresh Pear Juice

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2018年02
Page:
156-160
Research Field:
Publishing date:

Info

Title:
Effects of Addition of Ascorbic Acid on Browning of Fresh Pear Juice
Author(s):
LI Limei; FENG Yunxiao; CHENG Yudou; HE Jingang; GUAN Junfeng
Institute of Genetics and Physiology,Hebei Academy of Agricultural and Forestry Science,Shijiazhuang,Hebei 050051
Keywords:
ascorbic acid; pear juice; browning
PACS:
-
DOI:
10.11937/bfyy.20171968
Abstract:
In order to investigate the inhibition effects of ascorbic acid on pear juice browning,freshly-squeezed pear juice from eleven cultivars of pears（‘Snow pear’‘Ya Li’‘Huangguan’‘Hongxiangsu’‘Nanshui’‘Yuluxiang’‘Qiuyue’‘Zaosuhong’‘Niitaka’‘Mansoo’‘Xueqing’) were compared after adding different concentrations of ascorbic acid （0 1% and 0 2%).The polyphenol oxidase （PPO) activity,pH,titratable acidity content and OD420 were measured subsequently.The results showed that pear juice browning of different cultivars was uncorrelated with PPO activity,pH and titratable acidity content.Decreasing pH or inhibiting PPO activity might not contribute to the inhibition effect of ascorbic acid on pear juice browning.

References:

[1]朱燕双,陈如冰.鲜梨汁对早期防治下肢骨折术后卧床患者便秘的效果评价[J].中国实用医药,2015,10（35):252-253.

[2]〖JP3〗天天.冬季喝梨汁的9大好处[J].农产品加工,2013（10):63.
[3]陈金印,吴友根.翠冠梨贮藏过程中酶促褐变及生理生化的变化[J].食品科学,2005,26（2):237-241.
[4]FRANCK C,LAMMERTYNA J,HO Q T,et al.Browning disorders in pear fruit[J].Postharvest Biology and Technology,2007,43（1):1-13.
[5]许宙,周文化,周其中.鲜切“新高”梨褐变相关酶活性研究[J].湖南林业科技,2008,35（2):17-20.
[6]邹礼根,邱静,刘军波.抑制剂对鲜榨“蜜梨”汁多酚氧化酶活性的影响[J].农产品加工?学刊,2012（11):46-48.
[7]徐芹,乔勇进,方强,等.砀山酥梨多酚氧化酶酶学特性及抑制效应的研究[J].食品科学,2008,29（4):74-77.
[8]罗晓妙,史碧波,曾凡坤.黄花梨多酚氧化酶特性及防褐变处理[J].西昌学院学报（自然科学版),2006,20（4):44-47.
[9]BAJWA V S,SHUKLA M R,SHERIF S M,et al.Identification and characterization of serotonin as an anti-browning compound of apple and pear[J].Postharvest Biology and Technology,2015,110:183-189.
[10]宋军阳,杜军志,张会梅.采后果实酶促褐变的研究[J].湖北农学院学报,2003,23（6):54-57.
[11]邹礼根,邱静,赵芸,等.“蜜梨”果实多酚氧化酶酶学特性的研究[J].保鲜与加工,2014,14（1):19-22.
[12]朱永宝,王然,赵玉君,等.“新梨7号”多酚氧化酶的纯化及特性分析[J].食品科学,2009,30（17):230-234.
[13]JIANG G H,KIM Y M,NAM S H,et al.Enzymatic browning inhibition and antioxidant activity of pear juice from a new cultivar of Asian pear （Pyrus pyrifolia Nakai cv.Sinhwa)with different concentration of ascorbic acid[J].Food Science and Biotechnology,2016,25（1):153-158.
[14]程玉豆,关军锋.‘鸭梨’果心多酚氧化酶提取方法的优化[J].植物生理学报,2012,48（10):1021-1025.
[15]岳英,鲁晓燕,谢成龙,等.不同品种（品系)梨汁中有机酸含量分析[J].新疆农业科学,2012,49（10):1881-1886.
[16]董剑寒,王然,宫静静,等.不同梨果实褐变特异性分析[J].中国农学通报,2007,23（4):285-288.
[17]CARBONARO M,MATTERA M.Polyphenoloxidase activity and polyphenol levels in organically and conventionally grown peach （Prunus persica L.cv.Reginabianca) and pear （Pyrus communis L.cv.Williams)[J].Food Chemistry,2001,72（4):419-424.
[18]邹丽红,张玉星.砂梨果肉褐变与酚类物质及相关酶活性的相关分析[J].果树学报,2012,29（6):1022-1026.
[19]毕阳,郭玉蓉,李永才,等.冷藏期间三种梨果皮中酚类物质含量及多酚氧化酶活性变化与褐变度的关系[J].制冷学报,2002（4):52-54.
[20]尚朝杰,王维民,谌素华,等.芒果果汁抗褐变工艺优化[J].食品与发酵工业,2014,40（9):232-237.
[21]连志超,何仁,周晶晶,等.百果香汁褐变抑制剂的选取及应用[J].中国食品添加剂,2012（6):190-195.

Memo

Memo:
-
Last Update: 2018-01-26