单 位：
河南职业技术学院环境艺术工程系;郑州师范学院生命科学学院
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。
译 名：
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：
CHEN Gang;MA Xiao;HU Chunrui;WANG Guoxia;LUO Qing;College of Life Sciences,Zhengzhou Normal University;Department of Environment Artistic Engineering,Henan Vocational and Technical College;
关键词：
pomegranate peel water extract;;fresh-cut apple;;preservation;;sensory evaluation
摘 要：
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.
