Full-Text Search:
Home|Journal Papers|About CNKI|User Service|FAQ|Contact Us|中文
《Food Science》 2011-16
Add to Favorite Get Latest Update

Browning and Its Inhibition of Persimmon Vinegar during Storage

ZHAN Li-juan,FAN Hui-ping,PANG Ling-yun,XING Han-bo,ZHU Mei-yun,LI Yu(College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China)  
In this study,the content of total phenols,the activities of polyphenol oxdise(PPO) and peroxidase(POD) and browning degree of persimmon vinegar during storage were spectrometically assayed.Meanwhile,the effects of selected inhibitors such as NaCl,citric acid and L-ascorbic acid on the browning of persimmon vinegar were also investigated.The results indicated that the browning of persimmon vinegar during storage was enzymatic browning due to the oxidation of total phenols by PPO and POD in the presence of oxygen.Browning inhibitors such as NaCl,citric acid and L-ascorbic acid could maintain the content of total phenols,significantly inhibit the activities of PPO and POD,and delay the browning of persimmon vinegar during storage.In addition,0.24 g/100 mL NaCl,1.2 g/100 mL citric acid and 0.48 g/100 mL L-ascorbic acid revealed better inhibitory effect.
【CateGory Index】: TS264.22
Download(CAJ format) Download(PDF format)
CAJViewer7.0 supports all the CNKI file formats; AdobeReader only supports the PDF format.
Chinese Journal Full-text Database 7 Hits
1 LI Gang et al (Hanan Institute of Science and Technology,Xinxiang,Henan 453003);Influence of Several Anti-oxidizing Agent upon the Persimmon Vinegar Color[J];Journal of Anhui Agricultural Sciences;2006-16
2 LU Ying, ZHENG Jian-xian (College of Light Industry and Food Science , South China University of Technology,Guangzhou 510640);Antibrowning Effects of a Compound Reagent on Fresh-cut Apples[J];Modern Food Science and Technology;2009-09
3 Liu Yuemei1,3, Bai Weidong2, Lu Zhoumin1※, Zheng Hao1 (1. College of Forestry, Northwest Agriculture and Forestry University, Yangling 712100, China; 2.College of Light Industry and Food, Zhongkai University of Agriculture and Technology, Guangzhou 510225, China; 3. Yan’an Vocational and Technical College, Yan’an 716000, China );Optimization of acetic acid fermentation parameters for production of persimmon vinegar[J];Transactions of the Chinese Society of Agricultural Engineering;2008-04
4 ZHAN Xi-juan CHEN Yi-lun LIU Bin ZHANG Lei (College of Food Science and Engineering,Shandong Agricultural University,Taian 271018,China);Study on Properties of Persimmon Polyphenol Oxidase and Browning Control[J];Food Science;2007-04
5 HU Wan-shan,GUO Lin-bo,LI Yu-hua,CHEN Xiang-ning (Faculty of Food Science, Beijing University of Agriculture, Beijing 102206, China);Current Research Progress of Key Technologies during the Processing of Persimmon[J];Food Science;2010-13
6 Zhan Lijuan Lai Qixian Zhu Zhujun Ge Zhiping (1Department of Horticulture,College of Agriculture and Biotechnology,Zhejiang University,Hangzhou 310029 2Extension Station of Agricultural Technology,Jiaxing 314000);Studies on the General Characteristics of Polyphenol Oxidase in the Fruit of Trapa Acornis Nakano[J];Journal of Chinese Institute of Food Science and Technology;2006-05
7 LI Ju xiu,SHI Jun ling (College of food science & engineering,northwest sci-tech university of agriculture & forestry,Yangling 712100,China);A new type of healthy beverage-fruit vinegar processing technique[J];Chinese Condiment;2001-10
Chinese Journal Full-text Database 10 Hits
1 LI Gang et al (Hanan Institute of Science and Technology,Xinxiang,Henan 453003);Influence of Several Anti-oxidizing Agent upon the Persimmon Vinegar Color[J];Journal of Anhui Agricultural Sciences;2006-16
2 YANG Jing 1,2 CHENG Li-hong 1 DU Ya-ling 1 DUAN Xu-chang 1(1 College of Food Science and Engineering,Northwest A&F University,Yangling Shaanxi 712100;2 Yangling Quality Technology Detection and Test Institute);Technology on Soft Package Persimmon Jam Processed by Ultra-high Pressure[J];Modern Agricultural Sciences and Technology;2011-03
3 ZHOU Wei-wei,YANG Fu-lin,ZHENG Yi-heng (R&D Dept.,Guangzhou HUSI Produce Co.,Ltd.,Guangzhou 511356,China);Optimization of Color Protection Technology for Fresh-cut Asparagus Lettuce by Orthogonal Method[J];Modern Food Science and Technology;2010-05
4 JIANG Yan1,2,CHEN Jin-ming1,LIU Xin2(1.Guangzhou Meiyi Flavours & Fragrances CO.,Ltd,Guangzhou 510760,China)(2.College of Food Science,South China Agricultural University,Guangzhou 510642,China);Effects of Processing Technology on Browning of Roasted Chestnut[J];Modern Food Science and Technology;2010-08
5 YANG Zhi-juan,LEI Xiao-ling,KONG Jia-bi(College of Food Science and Technology,Guangdong Ocean University,Zhanjiang 524025,China);Reducing the Degree of Browning of Banana Sauce[J];Modern Food Science and Technology;2010-09
6 CHEN Zhen-lin1,YANG Hui-ling2,HUANG Zhi-qiang1 and ZHANG Zhi1(1.Department of Biology and Chemistry,Wuzhou Normal College,Hezhou,Guangxi 542800; 2.Lipu Product Quality Supervision Testing Institute,Guilin,Guangxi 546600,China);Brewing Techniques and Nutrient Components of Fermented Persimmon Fruit Wine[J];Liquor-Making Science & Technology;2006-08
7 ZHAO Gui-hong (Heze College, Heze, Shandong 274000, China);Application of Daqu in the Production of Persimmon Wine[J];Liquor-Making Science & Technology;2007-07
8 Lu Zhoumin 1 ,Liu Yuemei 1 ,Zhao Wenhong 2※ ,Bai Weidong 2 ,Shi Qinghua 1 (1.College of Forestry,Northwest Agriculture and Forestry University,Yangling 712100,China; 2.College of Light Industry and Food,Zhongkai University of Agriculture and Technology,Guangzhou 510225,China);Effects of technological conditions on contents of main organic acids of persimmon vinegar[J];Transactions of the Chinese Society of Agricultural Engineering;2009-S1
9 Lu Zhoumin1 Zheng Hao1 Zhao Wenhong2 Bai Weidong2(1.College of Forestry,Northwest Agriculture and Forestry University,Yangling,Shaanxi 712100,China2.College of Light Industry and Food,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China);Effect on Aroma Components in Persimmon Vinegar of Various Fermentation Ways[J];Transactions of the Chinese Society for Agricultural Machinery;2009-09
10 Dou Tongxin~1,~*Meng Xiangchun~1,Zhang Aiyu~2,Zhang Zhaoqi~2 (1.Fruit Tree Research Institute,Guangdong Academy of Agricultural Sciences,Guangzhou,Guangdong 510640,China; 2.College of Horticulture,South China Agricultural Universit,Guangzhou,Guangdong 510642,China);Effects of Pineapple Cultivator, Bactericide and Browning Inhibitors on Storage Quality of Fresh-cut Pineapple[J];Academic Periodical of Farm Products Processing;2011-04
【Secondary Citations】
Chinese Journal Full-text Database 10 Hits
1 LI Gang et al (Hanan Institute of Science and Technology,Xinxiang,Henan 453003);Influence of Several Anti-oxidizing Agent upon the Persimmon Vinegar Color[J];Journal of Anhui Agricultural Sciences;2006-16
2 MA Li-an et al(College of Life Science,Yangtze University,Jingzhou,Hubei 434025);Study on Processing Technique of Dehydroted Apple Chip with Non-sulfites as Inhibitors[J];Journal of Anhui Agricultural Sciences;2007-09
3 NIU Feng lan 1,LI Chen xu 1,DONG Wei yan 1,LIU Guo liang 1,CHENG Ge 1, ZHANG Geng yue 2,REN Lian guang 2,WANG Ying li 2 (1\ School of Preventive Medicinc,Jilin University,Changchun 130021 China;\ 2\ Jilin Tumor Hospital);Studies on inhibition effect of the aqueous extracts from water Caltrap shell on gastric cancer cell[J];Journal of Norman Bethune University of Medical Science;2001-05
4 ZHAO Shu- yan1, GUO Fu- chang1, ZHANG Ji- shu2 (1.Tianjin Horticultural Engineering Institute, Tianjin 300384, China; Northwest Agricultural and forestry University, Shanxi Yangling 712100, China);Study on Technology of Storage and Fresh- keeping of “ Mopan” Persimmon[J];Storage and Process;2002-01
5 LI SHuang1,ZHANG Ping2,LI Jiang-kuo2,WANG Li2,HUANG Yan-feng2 (1.Food Institute of Tianjin University of Science and Technology, Tianjin 300222, China;2.China National Engineering and Technology Research Center of Agriculture Products Freshness Protection, Tianjin 300384, China);Effect of 1-Methylcyclopropene for Mopan Persimmon Crispiness-keeping Under Ambient Temperature[J];Storage & Process;2006-05
6 Zhao Donghai, Wang Yun, Zhang Jianping;Studies on the Biochemical Conditions of Browning Promoted by Enzyme in Fruit and Vegetable[J];Journal of Changjiang Vegetables;2005-07
7 HE Jun ping,LI Jian zhong,YUAN She qiang,QI Xiao ju (College of Food Science and Technology,Agricultural University of Hebei,Baoding 071001 ,China);Discolor reaction of Agaricus bisporus before processing and controlling of discoloration[J];Journal of Agricultural University of Hebei;2002-03
8 SUN Cai-xia 1, SHEN Xiu-ying 1, LIU Zhi-gang 2 (1.College of Agronomy, Shenyang Agricultural University, Shenyang, Liaoning 110161; 2.Baoli Goumment of Changtu County, Changtu, Liaoning 112536, China);Status and Advances in Studies on the Physiology and Biochemistry Mechanism of Crop Drought Resistance[J];Rain Fed Crops;2002-05
9 Tian Jianwen;Xu Mingxian;He Puchao(Northwest Agricultural University);STORAGE FOR FRESH FRUIT OF'QIANXIAN HUOSHI'(DOSPYROS KAKI L)IN ROOM-TEMPERATURE[J];;1990-03
10 Gao Xiahong;Wu Yuansu and Qu Zezhou(Beijing Agricultural College,Beijing 102208);Influence of Package Material and Gas Component on the Storage of Mopan Persimmon[J];JOURNAL OF FRUIT SCIENCE;1996-02
©2006 Tsinghua Tongfang Knowledge Network Technology Co., Ltd.(Beijing)(TTKN) All rights reserved