褐变

工艺过程中重视Vc热稳定性和防褐变的研究。

The heat-endurance of Vc and prevention of brown stain of the product are stressed during the technological process .

对竹笋调味笋的各种配方和加工工艺作了深入研究，并对竹笋加工中存在的褐变、褪色、酪氨酸析出等问题提出了新的解决方案。

This paper deeply studied formula for making seasoned bamboo shoot and its process techniques , and proposed new solution of some questions , such as brown stain , colourfading and tyrosine separation .

抗褐变剂处理及MAP技术保鲜莴苣效果的研究

Study on the Preservation of Lettuce by Anti-browning Agents Treatment and MAP Technology

pH值为4～6时，褐变程度随pH值的升高而加剧。

When it 's 4-6 , higher the pH value is , greater the brown becomes .

沟藏温度下，通过套袋使CO2浓度升高、O2浓度下降，可致使鸭梨褐变溃烂。

High CO_2 and low O_2 could induce browning of ' Yali ' pears under ditch storage tem - perature .

气调贮藏条件下，环境中O2和CO2对莱阳茌梨组织褐变影响不一。

The effects of CO2 and O2 concentrations on flesh browning of'Lai-yang Chi Li ' in controlled atomsphere storage were studied .

结果表明：褐变是影响鲜切芋艿品质的主要因素，可通过Lab来反映；

The result indicated that the primary problem of the fresh-cut produce was browning caused by mainly polyphenol oxidases .

红枣多酚氧化酶（PPO）特性及抑制其酶促褐变的研究

Study on the Characteristics of PPO and Enzymatic Browning Control for Chinese Jujube

POD与梨果肉酶促褐变的相关性显著高于其它酶类和非酶类物质。

The correlation of PPO to enzymatic browning in fruits was higher than that with enzymes and non-enzymes .

蝴蝶兰叶片外植体褐变过程中PAL基因的表达变化

Phenylalanine Ammonialyase ( PAL ) Gene Expression Correlated with Phalaenopsis sp. Leaf Explant Browning

能抑制PPO活性，降低枣果的褐变进程；

Restrain PPO activities , reduce flesh browning ;

随着贮藏时间的延长，MDA含量逐渐上升，冷害和褐变程度加剧。

With prolonged storage time , the content of malondialdehyde ( MDA ) was increased gradually and chilling injury and browning were aggravated .

结果表明，MAP可以明显的抑制雷竹笋MDA的含量和POD、PAL的活性，从而抑制了雷竹笋的褐变。

The results showed that MAP significantly inhibited MDA contents and POD , PAL activity , thereby prevented the browning of bamboo shoots .

不适宜的气体成分，尤其是高浓度的CO2使富士苹果发生果肉褐变，低浓度O2加剧富士苹果CO2伤害程度；

Unsuitable gas composition . especially higher CO_2 concentration , caused the flesh browning of Fuji apples during storage , low O_2 concentration aggravated the severity of flesh browing .

结果表明，无氧呼吸引发枣果乙醇积累，从而导致枣果褐变和软化、MDA含量的上升及相对电导率的增加。

The results showed that the incidence of anaerobic respiration arose the browning , the softening , accumulation of MDA content and increase of relative conductivity .

PE膜有良好的阻气性，可以有效的降低鲜切山药的失重率，防止褐变，抑制PPO活性。

PE film has good resistance properties , can effectively reduce the weightlessness rate of fresh-cut yam . prevent Browning . restrain PPO activity .

马铃薯的PPO、POD活性很高且两者之间具有相关性，与褐变度数值相吻合。

The activity of PPO and POD of potato had high correlation and the activities could be expressed directly by browning index .

白酒中的非酶褐变反应受白酒中微量成分的种类及含量、水分、pH值、温度、时间、金属离子和氧等因素影响。

Maillard reaction in liquor was dominated by water content , pH value , temperature , time , metal ions , oxygen , and the varieties and contents of microconstituents in liquor .

低温可以明显的降低失重率，抑制呼吸作用，降低PPO活性，减轻酶促褐变。

Low temperature can significantly reduce the weightlessness rate , control breathing function , reduce PPO activity , reduce enzymatic Browning .

1-MCP调节跃变型果实采后衰老与组织褐变的分子生理机制

The Molecular Physiological Mechanism of 1-MCP Regulation on Climacteric Fruit Postharvest Senescence and Flesh Tissue Browning

果皮褐变与籽粒中的TA和SSC含量则表现出相对独立的变化过程。

However , peel browning show little connection with the contents of titrable acid and soluble solids of in the seed .

卡拉胶涂膜处理在5℃下抑制了PPO的活性，保持了总酚含量，降低了褐变程度。

At 5 ℃, the carrageenan coating inhibited activities of polyphenoloxidase ( PPO ), maintained total phenol contents and decreased browning degree .

贮藏期间定期测定鲜切莲藕的褐变度（BD）、总酚（TP）、游离酚（FP）和儿茶酚含量。

The browning degree ( DB ), total phenols ( TP ), free phenols ( FP ), and catechol were determined periodically .

高CO2浓度的气调能有效抑制MDA含量上升的速率和多酚氧化酶（PPO）活性，保持果实硬度和维生素C含量，减少果实腐烂和褐变，延长贮藏寿命。

CA with high CO 2 concentration inhibited polyphenol oxidase ( PPO ) activity , reduced MDA content , maintained vitamin C content and firmness , decreased fruit decay and browning .

C1能有效抑制苹果果汁褐变的发生并且不会影响果汁的品质。

C1 could decrease the browning of apple juice and it did not affect the quality of apple juice when inhibiting browning .

渗钙对酶促褐变的抑制作用是通过影响PPO活性和LOX活性起作用的。

The inhibition of calcium treatment on enzymatic browning influenced polyphenol oxidase ( PPO ) activity and lipoxygenase ( LOX ) activity .

以富士苹果为试材，研究了ClO2与VC对苹果汁褐变的影响。

In this paper , the effects of ClO_2 and Vc on browning and clarifying of Fuji apple juice were studied .

因此，PPO活性的差异可能是造成三个蝴蝶兰品种组培褐变程度不同的主要原因之一。

Therefore , the different PPO activity of the three varieties possibly was the one of main reasons that lead to browning differences . 2 .

结果表明：热激处理微加工蚕豆瓣对于抑制褐变的发生有明显的作用，尤其是60℃60s的综合效果最好；

The result showed that the effect of 60 ℃ treatment for 60s was the optimum for micro-processing broad bean seed ;

解偶联剂DNP处理对采后龙眼果实果皮褐变和活性氧代谢的影响

Effects of Uncouple Agent DNP Treatment on Browning and Active Oxygen Metabolism in Pericarp of Harvested Longan Fruit