[1]陈刚,马晓,胡春瑞,等.石榴皮提取液对4 ℃贮藏鲜切“红富士”苹果品质与多酚氧化酶活性的影响[J].北方园艺,2018,42(03):139-144.[doi:10.11937/bfyy.20171020]
　CHEN Gang,MA Xiao,HU Chunrui,et al.Effect of Different Concentration of Pomegranate Peel Water Extract on Quality and Polyphenol Oxidase Activity of Fresh-cut Red ‘Fuji’ Apple at 4 ℃[J].Northern Horticulture,2018,42(03):139-144.[doi:10.11937/bfyy.20171020]
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石榴皮提取液对4 ℃贮藏鲜切“红富士”苹果品质与多酚氧化酶活性的影响

《北方园艺》[ISSN:1001-0009/CN:23-1247/S] 卷: 第42卷 期数: 2018年03 页码: 139-144 栏目: 出版日期: 2018-02-15
Title:
Effect of Different Concentration of Pomegranate Peel Water Extract on Quality and Polyphenol Oxidase Activity of Fresh-cut Red ‘Fuji’ Apple at 4 ℃
作者:
陈刚1; 马晓2; 胡春瑞2; 王国霞1; 罗青1
1.郑州师范学院 生命科学学院，河南 郑州 450044；2.河南职业技术学院 环境艺术工程系，河南 郑州 450046
Author(s):
CHEN Gang1; MA Xiao2; HU Chunrui2; WANG Guoxia1; LUO Qing1
1.College of Life Sciences，Zhengzhou Normal University，Zhengzhou，Henan 450044；2.Department of Environment Artistic Engineering，Henan Vocational and Technical College，Zhengzhou，Henan 450046
关键词:
石榴皮提取液; 鲜切苹果; 保鲜; 感官评价
Keywords:
pomegranate peel water extract; fresh-cut apple; preservation; sensory evaluation
DOI:
10.11937/bfyy.20171020
文献标志码:
A
摘要:
以鲜切“红富士”苹果为试材，研究了不同浓度（1%、3%、5%）石榴皮提取液浸泡处理对鲜切“红富士”苹果贮藏期内硬度、果胶含量、褐变度、总酚含量、多酚氧化酶活性的影响，以期为石榴皮提取液在鲜切苹果的保鲜应用上提供参考。结果表明：5%石榴皮提取液浸泡处理能显著（P<0.05)保持硬度，3%石榴皮提取液浸泡处理能显著（P<0.05)保持果胶含量，3%与5%石榴皮提取液浸泡处理能显著（P<0.05)延缓褐变度和总酚含量的降低。1%、3%与5%石榴皮提取液浸泡处理在对多酚氧化酶活性的影响无显著性差异（P>0.05)，模糊数学评判结果认为保鲜效果排序为3%>5%>1%>CK。综合以上结果，认为3%石榴皮提取液浸泡处理能起到较好的保鲜效果。
Abstract:
The fresh-cut red ‘Fuji’ apple was used as the test material，the effect of different concentration （1%,3%,5%,CK） of pomegranate peel water extract on the hardness，pectin content，browning index，total phenols and the polyphenol oxidase activity of fresh-cut red ‘Fuji’ apple during storage were studied.The results showed that 5% pomegranate peel water extract treatment maintained hardness of red ‘Fuji’ apple significantly（P<0.05).3% pomegranate peel water extract treatment maintained pectin content significantly（P<0.05).3% and 5% pomegranate peel water extract treatments prolonged the reductive trend of browning index and total phenols content significantly（P<0.05).The polyphenol oxidase activity of 1%，3% and 5% pomegranate peel water extract treatments had no significant difference（P<0.05).The results of preservation sorting of fuzzy mathematical judgments was 3%>5%>1%>CK.In conclusion，3% pomegranate peel water extract treatment preserved fresh-cut red ‘Fuji’ apple properly.

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备注/Memo

第一作者简介：陈刚（1979-），男，硕士，讲师，现主要从事果蔬保鲜等研究工作。E-mail：chgangmx@163.com.

基金项目：郑州师范学院科技创新团队支持计划资助项目。
收稿日期：2017-07-18

更新日期/Last Update: 2018-02-09