鲜切胭脂萝卜白变的影响因素分析

摘要

以涪陵特产胭脂萝卜为研究对象,通过品质指标间的相关性分析,研究贮藏期间品质变化规律,探索鲜切胭脂萝卜白变机理.结果表明:影响鲜切胭脂萝卜白变的关键因素有过氧化物酶、苯丙氨酸解氨酶、失重率、硬度和花青素.随着贮藏时间的增加,白度值上升,其中苯丙氨酸解氨酶、失重率和硬度与白度值相关性极显著,过氧化物酶、花青素与白度值相关性显著.为鲜切胭脂萝卜进入市场以及工业化生产提供理论依据.%With Fuling specialty rouge radish as the object,through the correlation analysis of quality indica-tors, the regularity of the quality change was studied during the storage, and the white-blush mechanics of fresh-cut rouge radish was explored.The result showed that catalase,phenylalnine ammonialyase,weightless-ness rate, hardness and anthocyanins were the key influential factors about white-blush on fresh-cut rouge radish.With the increased of storage time,whiteness value of the rouge radish rose,there existed highly signifi-cant correlation of phenyalnine ammonialyase, weightlessness rate and hardness with whiteness value, and there existed significant correlation of catalase and anthocyanins with whiteness value.This research can provide theoretical basis for fresh-cut rouge radish into the market and the industrial production.