作　　者： ; ;

机构地区： 华南师范大学生命科学学院生物技术研究所

出　　处： 《果树科学》 1999年第2期92-97,共6页

摘　　要： 研究了９８℃热水３ｓ结合酸浸处理的荔枝果皮的色素含量与酶活性变化。结果表明：在（２±０．５）℃贮藏条件下，９８℃热水３ｓ结合酸浸处理降低果皮叶绿素、花色素苷与类胡萝卜素的含量，也降低类黄酮、总酚的含量与多酚氧化酶、过氧化物酶的活性，改变上述指标在贮藏期间的动态变化曲线。讨论了热水处理技术的应用前景。 influence of 3 see dip in 98℃ water combined with 5 min dip in PH 0. 5 HCl solution onpericarp pigments and enzyme activity in litchis (Litchi chinensis Sonn. cv Baitangying)were investigated in this paper. The contents of pigments in the pericarp, including chlorophyll,carotenoid,and anthocyanins,decreased after the hot water dip treatment followed by acid dip. The treatmentof hot water combined with acid dip reduced the contents of flavonoids,total phenolics,and the activities of polyphenol oxidase (PPO)and peroxidase (POD) in the pericarp, and changed their dynamic patterns during the storage at (2±0. 5)℃. The prospect of hot water treatment technologywas discussed.

关 键 词： 荔枝 热水处理 色素 酶活性 贮藏

领　　域： [农业科学] [农业科学]