期刊论文

High Concentration CO2 Modified-atmosphere Packaging Inhibits Enzymatic Browning of Fresh-cut Lotus Root Slices by Regulating Phenolic Metabolism

Min, T.

中文

现代食品科技

1673-9078

2018

34

7

168-174

10.13982/j.mfst.1673-9078.2018.7.025

国家重点研发计划资助（2016YFD0400103-05）；

本校为第一且通讯机构

鲜切莲藕褐变的主要原因是酶促褐变, 高浓度CO2气调包装 (Modified-atmosphere packaging, MAP) 可以有效延缓鲜切果蔬褐变, 而苯丙氨酸解氨酶 (L-phenylalanine ammonia-lyase, PAL) 、多酚氧化酶 (Polyphenol oxidase, PPO) 和过氧化物酶 (Peroxidase, POD) 的编码基因是引起果蔬褐变的主要基因.然而, 高浓度CO2 MAP对鲜切莲藕片PAL、PPO、POD酶及其编码基因表达的影响却鲜有报道.本文分析了100％CO2MAP对鲜切莲藕贮藏过程中褐变度、总酚含量、PAL、PPO和POD酶活性及其编码基因表达的影响.结果表明:100％CO2 MAP对延缓鲜切莲藕褐变有较好效果, 且100％CO2 MAP贮藏期间鲜切莲藕PAL、PPO和POD酶...

The main causes of quality loss in fresh-cut lotus root is enzymatic browning, high concentrations of CO 2 MAP (Modified-atmosphere packaging) have been successfully developed to delay the browning of fresh-cut fruits and vegetables, and PAL(L-phenylalanine ammonia-lyase), PPO(Polyphenol oxidase)and POD(Peroxidase)genes were reported as being involved in lotus root browning. However, the effect of high concentration CO 2 MAP on PAL, PPO and POD enzymes and genes expression of fresh-cut lotus root slice has been rarely reported. This paper analy...