稳定态二氧化氯对鲜切马铃薯贮藏性及酶褐变的初步研究

Effects of Stable Chlorine Dioxide on Fresh-Cut Potato Quality and Its Enzymatic Browning

摘要:

本文对不同浓度二氧化氯（ClO2）对鲜切马铃薯褐变和贮藏性的影响进行了研究。实验结果表明ClO2处理时间越长效果越好，浓度却不一定越大越好。不同浓度二氧化氯（ClO2）处理均对PPO和POD酶产生抑制作用，其中二氧化氯240 mol/L处理10 min、360 mol/L处理5 min和360 mol/L处理10 min处理效果最好；马铃薯的PPO、POD活性很高且两者之间具有相关性，与褐变度数值相吻合；经过不同浓度二氧化氯（ClO2）处理的样品之间蛋白质含量有差异，但不太明显。

Abstract:

The effects of chlorine dioxide (ClO2) on the browning and quality of fresh-cut potato were studied. The treatments with different concentration of chlorine dioxide (ClO2) could inhibit the activity of PPO and POD and the treatment with 240 mol/L ClO2 (10 min), 360 mol/L ClO2 (5 min) and 360 mol/L ClO2 (10 min) had better affect. The fresh-cut potato had high activities of PPO, POD which had good correlation with each other, and their activities were related to the browning. The protein concentration of sample was some different with various treatment methods. The effect of chlorine dioxide (ClO2) on fresh-cut potato was better with increasing treatment time and decreasing chlorine dioxide (ClO2) concentration.