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Position: Home > Articles > Changes of Some Enzyme Activity of 'Tongbai Jujube' Fruit during Controlled Atmosphere Storage FOOD SCIENCE 2006,27 (6) 234-237

桐柏大枣气调贮藏期间几种酶活性变化

作者：

李江华;王贵禧;梁丽松;宋振基

单位：

中国人民大学环境学院;中国林业科学研究院林业研究所国家林业局林木培育实验室

关键词：

桐柏大枣;气调贮藏;酶活性

摘要：

本文研究了桐柏大枣在11%O2、0%CO2气调(CA)贮藏条件下的几种酶活性的变化。结果表明,CA贮藏桐柏大枣对淀粉酶活性没有显著影响,但能够降低多聚半乳糖醛酸酶(PG)活性低。CA贮藏的PPO活性高于CK,具有诱发褐变的可能性。CA贮藏可以有效地保持过氧化物歧化酶(SOD)、过氧化物酶(POD)和过氧化氢酶(CAT)的活性,有利于延缓衰老进程。

译名：

Changes of Some Enzyme Activity of 'Tongbai Jujube' Fruit during Controlled Atmosphere Storage

作者：

LI Jiang-hua1,WANG Gui-xi2,*,LIANG Li-song2,SONG Zhen-ji1 (1.School of Environment and Natural Resources, Renmin University of China, Beijing 100872, China; 2.Research Institute of Forestry, Chinese Academy of Forestry, Key Laboratory of Forest Silviculture of State Forestry Administration, Beijing 100091, China)

关键词：

Tongbai jujube;controlled atmosphere storage;enzyme activity

摘要：

The changes of some enzyme activity of 'Tongbai Jujube' (Zizyphus Jujuba Mill.)during the Controlled Atmosphere (CA) storage (11% O2、0% CO2) were studied. The result showed that the amylase activity was not affected by CA storage, but PG activity was much lower than cold storage (CK). The PPO activity of CA storage was higher CK, which means has the possibility of inducing pulp brown. The activity of SOD, POD and CAT were preserved at high level, so that CA storage could prolong the storage period.

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桐柏大枣气调贮藏期间几种酶活性变化

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