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Polyphenol oxidase (PPO) and peroxidase (POD) were extracted from a new loquat fruit cultivar (Ninghaibai) and characterised using reliable spectrophotometric methods. In both cases, the optimum pH fo...
The inhibition was studied of enzymatic browning occurring in apple juice by whey protein isolates as compared to ascorbic acid and l-cysteine.
研究了O2体积分数为3%,CO2体积分数分别为0、0.5%、1.0%、2.0%、3.0%,温度为0℃,相对湿度为80%~85%条件下的气调贮藏对黄金梨贮藏后货架期间果实品质、采后生理以及组织褐变情况的影响。结果表明,与CK相比,5个气调处理对果实硬度下降均有一定的抑制效果,但体积分数为0的CO2气调处理能明显抑制果实呼吸强度,抑制果实的PG活性,贮藏180d时,未发生果皮和果肉褐变(包括CK),...
The effect of temperature and pH was investigated on the nonenzymic browning reactions in minced dried paprika. The browning pigments formation was both pH and temperature dependent. Increasing pH in ...
The effects of pH, temperature and total solube solids on the Maillard reactions which occurred during the storage of Pekmez were determined using accelerated storage test. The reaction was followed m...
When Japanese pear and apple are cut, the section of Japanese pear does not turn brown as readily as apple, although both fruits belong to the same family. Here, the enzymatic browning of the two frui...
The relationship between lipid oxidation in pulverized niboshi which occurred during freezing and further oxidation, free amino acid loss, and browning which took place after the sample had been thawe...
The browning reaction in barley products after boiling or steaming is undesirable in human food. We estimated the degree of browning reaction—the browning index (BI)—by the difference in the Hunter’s ...
The effect of the combination of heating and pressurization on Maillard reaction was investigated using a model solution of glucose and glycine, and a white sauce. The apparent browning rates were cal...
The effectiveness of pineapple stem protease (bromelain) in enzymatic browning inhibition was evaluated on apple juice and compared with that of L-cysteine and ascorbic acid at 25±1°C. The relative ef...
The effects of pH on the formation of maltol and furanmethanol as well as other minor reductones and furans on heating an aqueous solution of maltose under conditions in the absence (caramelization) a...
Litchi fruit has a very short shelf life after harvest, so marketers and consumers alike desire longer periods of storage, transportation and distribution. To extend shelf life, anoxia treatments were...
Postharvest pericarp browning is one of the main problems resulting in reduced shelf life of longan fruit. Experiments were conducted to examine the changes in concentrations of adenosine triphosphate...
研究了黄金梨不同浓度1-MCP处理后,CA和MAP贮藏条件对果实的防褐保鲜效果。结果表明,3.0%O2+0.5%CO2组合贮藏黄金梨防褐保鲜效果较好,可保持果实较高硬度,完全抑制黑皮,明显降低果心褐变指数;在CA贮藏条件下使用1.0μL/L 1-MCP易对果实产生CO2伤害。挽口和薄袋扎口贮藏结合0.5μL/L 1-MCP处理能获得良好的防褐保鲜效果;在无1-MCP处理条件下,厚袋扎口处理能起到良...
The purpose of this work was to disclose the mechanisms of the browning reaction produced on the surface of the fresh Manzanilla olive cultivar due to the bruises caused during hand or mechanical harv...

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