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北京石油化工學院2026年研究生招生接收調(diào)劑公告

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一北向路

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Enzymatic browning causes color changes in fruits and vegetables, which result from the action of a group of enzymes called polyphenol oxidases. The effect of
irradiation on the PPO activity of fresh-cut celery is shown in Fig. 1. The PPO activity of irradiated celery was about 100 U, lower than that of nonirradiated celery
in 3 days of storage at 4 C, which indicated that the PPO activity of fresh-cut celery was significantly inhibited by irradiation. The PPO activity of irradiated celery, however, increased solely with further increasing storage time at 4 C, and the PPO activities of fresh-cut celery irradiated with 1.0 and 1.5 kGy were lower than
that of nonirradiated and irradiated ones with 0.5 kGy up to 9 days of storage. The results suggest that the quality of fresh-cut celery could be maintained and the
shelf-life of the celery would be extended through controlling the enzymatic browning by irradiation. Enzymatic browning may be controlled by using both
physical and chemical methods, and in most cases both are employed. Physical methods may include reduction of temperature and/or oxygen, use of modified atmosphere packaging or edible coating, or treatment with gamma irradiation or high pressure (Garcia & Barrett,2002).

The respiration rate of irradiated fresh-cut celery was measured (Fig. 2). It was obvious that the respiration rate after 9 days of storage at 4 C was inhibited by irradiation treatment in 0.5, 1.0, and 1.5 kGy and the respiration rate decreased with increasing irradiation dose. Since senescence is highly related to the respiration, high respiration rate would lead to tissue breakdown of freshcut celery. The lowered respiration by 1.0 and 1.5 kGy delayed the senescence of fresh-cut celery and reduced the loss of nutritional substances. Therefore, it concluded that the irradiation was able to increase shelf-life of fresh-cut celery and to decrease the loss of nutritional value in fresh-cut celery by lowering the respiration rate.

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1樓 2012-04-18 13:12:10

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愛與雨下: 金幣+2 2012-04-18 19:22:27
愛與雨下: , 歡迎常來~！ 2012-04-18 19:22:36
一北向路: 金幣+26, 翻譯EPI+1, ★★★★★最佳答案, 謝謝 2012-04-18 20:45:20

酶促能使水果和蔬菜發(fā)生褐變，這是由于一組稱為多酚氧化酶活性酶的作用，從而導致顏色的變化.影響輻照對多酚氧化酶活性的鮮切芹菜如圖1所示。芹菜中多酚氧化酶活性的輻照大約是 100 U，低于核輻射芹菜在 4o C 下存儲3 天，可以發(fā)現(xiàn)多酚氧化酶活性的鮮切芹菜能顯著抑制輻射。芹菜多酚氧化酶活性的輻照增加，同時進一步增加在 4o C 下的存儲時間，此時多酚氧化酶活性的鮮切芹菜 1.0、 1.5 kGy 輻射低于 0.5 kGy 的核輻射達 9 天的存儲芹菜。結(jié)果表明，鮮切芹菜的可質(zhì)素可通過控制酶促褐變輻照延長壽命。通過使用兩個可能控制酶促褐變的物理與化學方法，我們發(fā)現(xiàn)在大多數(shù)情況下都如此。物理方法可能包括減少溫度或氧氣，使用的包裝或食用涂層以及治療伽瑪?shù)墩丈浠蚋邏毫?（2002年）。輻照鮮切芹菜的呼吸速率衡量如圖2所示。在 4o C 下存儲9 天后呼吸速率被抑制在 0.5、 1.0，和 1.5 kGy 。當我們減少照射同時增加劑量時，呼吸速率與衰老相關，高呼吸速率會導致芹菜的部分組織失活。降低呼吸為 1.0、 1.5 kGy 將推遲衰老的鮮切芹菜和營養(yǎng)物質(zhì)的虧損。因此，我們認為照射是能夠增加鮮切芹菜在架時間，并降低呼吸速率，從而減少在鮮切芹菜營養(yǎng)價值的損失。

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