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香蕉低温酶促褐变

蒋跃明, 陈绵达, 林植芳, 陈芳

中国科学院华南植物研究所

摘要

7℃低温导致香蕉果皮变褐, 褐变程度可用提取液的OD_(450)值表示随低 温处理时间的延长, OD_(450)增大; 还原性物质抗坏血酸、 谷胱甘肽含量 迅速下降; 多酚氧化酶底物多巴胺先有增加, 接着降低。低温下, 多酚氧化酶(PPO) 、过氧化物酶(POD)和过氧化氢酶活性较常温低, PPO和POD的游离态酶活性增高 。H_(2)O_(2)处理加速果皮变褐, 刺激PPO 及POD活性; 〔 木培(土)〕酸 丙酯处理起相反的效应。图3表5参22

关键词： 香蕉; 低温; 酶促褐变

Enzymatic browning of banana during low temperature storage

Jiang Yueming, Chen Mianda, Lin Zhifang, Chen Fang

S China Inst. Bot., Acad. Sin.

Abstract

The glutathione content in banana peel stored at 7-DEGREES-C decreased more rapidly than that stored at 24-DEGREES-C, whereas the ascorbic acid content at 24-DEGREES-C increased, but that at 7-DEGREES-C decreased. Dopamine content increased within four days and then decreased. Furthermore, it was found that the rapid decrease of ascorbic acid, glutathione and dopamine contents was all correlated with the visiblc browning and the increase of OD sub(450). the activites of PPO, POD and CAT were higher after storage at 24-DEGREES-C than at 7-DEGREES-C. POD activity increased with the time of storage at both temperatures, but the changes in PPO and CAT activities showed different enzyme patterns. Analysis of the two forms (free and membrane bound) of PPO and POD indicated that low temperature storage could result in higher activity of enzyme in free form. It was shown that browning was delayed by treatment with n-propyl gallate, and promoted by H sub(2) O sub(2).

Key words: Banana;Low temperatuer;Enzymatic browning

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引用本文：

蒋跃明, 陈绵达, 林植芳, 陈芳. 香蕉低温酶促褐变[J]. 生理学报 1991; 43 (2): .

Jiang Yueming, Chen Mianda, Lin Zhifang, Chen Fang. Enzymatic browning of banana during low temperature storage. Acta Physiol Sin 1991; 43 (2): (in Chinese with English abstract).