文献类型： 外文期刊
作者： Gu, Fenglin 1 ; Tan, Lehe 1 ; Wu, Huasong 1 ; Fang, Yiming 1 ; Wang, Qinghuang 1 ;
作者机构： 1.CATAS, Spice & Beverage Res Inst, Wanning 571533, Hainan, Peoples R China; Natl Ctr Important Trop Crops Engn & Technol Res, Wanning 571533, Hainan, Peoples R China; Minist Agr, Key Lab Genet Resources Utilizat Spice & Beverage, Wanning 571533, Hainan, Peoples R China
关键词： pepper (piper nigrum linnaeus);polyphenol oxidase (PPO);blanching;blackening
期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）
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收录情况： SCI
摘要： This paper investigates polyphenol oxidase (PPO) activity, reduced weight percentage after sun drying, and the changes in colour and appearance of green pepper (Piper nigrum Linnaeus) berries after blanching and sun drying. The results show that the degree of reduced weight percentage and browning in green pepper berries after blanching for 10 min is greater at 100℃ than at 90 and 80℃. Moreover, the samples blanched at 100℃ for 10 min had the fastest water loss, but the lowest PPO activity. Thus, the PPO enzymatic oxidation of polyphenols might not be the only reason for the browning of green pepper berries. This result is significantly different from that of Variyar, Pendharkar, Banerjeea, and Bandyopadhyay (1988) and therefore deserves further study.
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