[1]李丽梅,冯云霄,程玉豆,等.外源抗坏血酸对鲜榨梨汁褐变的影响[J].北方园艺,2018,42(02):156-160.[doi:10.11937/bfyy.20171968]
　LI Limei,FENG Yunxiao,CHENG Yudou,et al.Effects of Addition of Ascorbic Acid on Browning of Fresh Pear Juice[J].Northern Horticulture,2018,42(02):156-160.[doi:10.11937/bfyy.20171968]
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外源抗坏血酸对鲜榨梨汁褐变的影响

《北方园艺》[ISSN:1001-0009/CN:23-1247/S] 卷: 第42卷 期数: 2018年02 页码: 156-160 栏目: 出版日期: 2018-01-25
Title:
Effects of Addition of Ascorbic Acid on Browning of Fresh Pear Juice
作者:
李丽梅; 冯云霄; 程玉豆; 何近刚; 关军锋
河北省农林科学院 遗传生理研究所，河北 石家庄 050051
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
关键词:
抗坏血酸; 梨汁; 褐变
Keywords:
ascorbic acid; pear juice; browning
DOI:
10.11937/bfyy.20171968
文献标志码:
A
摘要:
以11个梨品种（“雪梨”“鸭梨”“黄冠梨”“红香酥”“南水”“玉露香”“秋月”“早酥红”“新高”“晚秀”“雪青”）为试材，榨取果汁，分别添加不同浓度（0 1%、0 2%)抗坏血酸，以不添加抗坏血酸为对照（CK），测定不同浓度抗坏血酸对梨汁pH、多酚氧化酶（PPO)活性、可滴定酸含量、OD420的影响。结果表明:梨汁褐变与pH、可滴定酸含量、PPO活性无关；抗坏血酸并非通过降低梨汁pH，抑制梨汁PPO活性而抑制褐变。
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.

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备注/Memo

第一作者简介：李丽梅（1972-），女，硕士，副研究员，现主要从事果品加工和贮藏等研究工作。E-mail：lilimeizhang@163.com.

责任作者：关军锋（1965-），男，博士，研究员，现主要从事果品采后生理与贮藏加工等研究工作。E-mail：junfeng-guan@263.net.
基金项目：国家现代农业（梨）产业技术体系建设资助项目（CARS-29）；现代农业创新工程资助项目（494-0402-YSN-C8RA）。
收稿日期：2017-07-10

更新日期/Last Update: 2018-01-26