Integrated inhibition method of enzymatic browning of avocado
Taking the avocado as the object,the effects of various physicochemical factors such as pH,ultrasonic,and chemical inhibitors on the enzymatic browning of avocado was studied by measuring the PPO activity of the avocado pulp.Firstly,single-factor experiments were conducted to study the effects of pH,ultrasonic,and chemical inhibitors on the PPO activity of avocado separately.On this basis,orthogonal test was carried out to screen the best combination of inhibition method,and the result was as follows:pH7.0,40 min ultrasonic,0.1%ascorbic acid and 0.0375%L-cysteine.The average enzymatic browning inhibit rate of avocado is 93.9%during 7 days'storage.This study provides an effective method for the storage and processing of avocados and their by-products,which is conducive to improving the eating quality and commodity value of avocados.
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