文献类型： 外文期刊

作者： Shao, Y. ¹ ; Luo, Y. ¹ ; Chen, A. ¹ ; Chu, H. ¹ ; Lu, C. ¹ ; Zhu, Y. ² ; Tian, H.; Zhu, B.;

作者机构： 1.China Agr Univ, Coll Food Sci & Nutrit Engn, Lab Fruit Biol, Haidian, Beijing, Peoples R China; Shanghai Acad Agr Sci, Inst Agri food Stand & Testing Technol, Shanghai 200023, Peoples R China

2.China Agr Univ, Coll Food Sci & Nutrit Engn, Lab Fruit Biol

期刊名称：JOURNAL OF FOOD PROCESSING AND PRESERVATION （ 影响因子：2.19； 五年影响因子：2.271 ）

ISSN： 0145-8892

年卷期： 2011 年 35 卷 5 期

页码：

收录情况： SCI

摘要： Plums easily show internal browning (IB) after low temperature storage. Polyphenol oxidase (PPO) was recognized as the main reason for IB of many kinds of fruits. The aim of this study was to develop a vacuum infiltration-based method with ascorbic acid (AsA) to inhibit plum PPO. The results showed that browning rate and PPO activity of plum fruits (Prunus salicina Lindell cv. Yuhuang) were significantly inhibited by vacuum infiltration with 0.5% AsA during 98 days of storage at 3 +/- 1C, and its preservation effects, which included inhibition of browning and keeping fruit quality, were better than those produced by vacuum infiltration with 0.1% AsA or dipping treatment with 0.5% AsA. Based on the results, the method of browning inhibition for postharvest plum consisted of 10 min infiltration time, 200 mmHg and 0.5% AsA.