Effects of Pretreatment on Browning Endogenous Enzymes and Color of Cut Apricot
[Objective]To study the effects of four treatment methods on polyphenol oxidase,peroxidase and color difference of dried apricot,and to determine the optimal conditions for the pretreatment of dried apricot.[Method]The changes of endogenous enzyme activ-ity,inactivation rate and color difference of apricot fruit after hot water,steam blanching,microwave treatment and sulfur treatment were studied with the cut and seeded apricot as materials,and the effects of four optimal pretreatment conditions on the color difference of apricot fruit(before and after drying)were studied,and the correlation analysis of various indexes of color difference was carried out.[Result]Under hot water and steam blanching,the enzyme activity decreased with the increase of blanching time.100℃and 90 s were the best conditions for this treatment.Under microwave treatment,the inactivation rate of endogenous enzymes increased with the increase of power and time.The optimal conditions were 50%(350 W)and 5 min.The inactivation rates were 92.83%and 91.05%respectively.The inactivation rates of the enzyme were 98.73%and 16.35%respectively.[Conclusion]Hot water blanching and sulfur soaking combined with hot air drying can keep the color better at 60℃,while steam blanching and microwave treatment should choose 40℃.Through correla-tion analysis,it was concluded that hot water blanching had great damage to the color of apricot,and sulfur treatment could effectively maintain the color of apricot.
万方数据
维普
