蔗糖基聚合物对蜜橘的保鲜效果实验.pdfVIP

￡捧僳鲜———————1面丽丽二鲤 蔗糖羞察官物对密榀的傍锌参第雾驻 黄瑶1。何英姿2’’，叶云1，吕鸣群3 (1。广西基学院生物岛化学工程系，广西柳潮545006； 2．广西师范学院化学系，广西南宁530001；3．广西大学科技处，广西南宁530004) 缡妻：利用蔗糖基聚合物砖蜜撬进静裘后的室瀑靛存保鲜实验，实验结基表明：与砖照和单独使用0．25％果鲜是处 瑗的果实耱比较，0．25％暴鲜灵添加0。5％浓度蔗糖基聚合耪水溶液楚理可以降低果实的烂果率，健琏蜜橘果实誓溶注 固形物含量的增加，有效抑制果实过氧化物酶(POD)活力和多酚氧化酶(PPO)活力。媳缓果实衰老。保鲜效果霓好。 笑键词：蔗糖泰聚合物，蜜榻，保鲜 Effectsofsucrose—．basedon polymers ofmandarinfruit preservation orange IIUhJNIG Ya01，HEYtng-zf一，YEYenl，LVMing-qtm3 of andChemical of (1．DepartmentBiological UniversityTechnology。Liuzhou545006，China； Engineering，Guangxi 2。Chemical of Teachers DepartmentGuangxi College，Nanning530001，China； 3．Scienceand of TechnologyDepartmentGuangxiUniversity，Narming530004，China) Abstract：The ofmandarinfruitstoredatroom sucrose-based preservation orange temperatureusing polymers wasstudied，鞭{eresultsshowedthat andthetreatment compared埝controlgroup onlyusingO．25％Guoxianling． mandarinfruitscouldbestoredbest 0．5％sucrose—based orange byO．25％Guoxiantingplus polymers．The treatment decreasedrottenfruitrateofmandarinfruit．increasedsolublesolidscontentandrestrainedthe orange aswellas oxidase treatmentfruitsenescenceand fruit peroxidaseactivity polyphenolactivity．¨e delayed kept fresh． KeyWOrds：sucrose—based polymers；mandarinorange；preservation 巾图分类号：TS255。3 文献标设码：A 文章编号：1002—0306(2008)09—0255—03