【摘 要】
：
Changes in instrumental color parameters, chlorophyll a and b, activity of chlorophyllase, Mg-dechelatase, peroxidase and polyphenol oxidase, pH of spinach puree were assessed after high hydrostatic p
【机 构】
：
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083,
【出 处】
：
2011 Beijing Internation Conference on Non-thermal Processin
论文部分内容阅读
Changes in instrumental color parameters, chlorophyll a and b, activity of chlorophyllase, Mg-dechelatase, peroxidase and polyphenol oxidase, pH of spinach puree were assessed after high hydrostatic pressure (HHP) treatments at room temperature during 4℃/2000 lux, 4℃/dark and 27℃/dark storage, respectively.There bag silos for each treatment were randomly opened at 1, 4, 7, 10, 13, 16, 19, 25, 31, 37 and 43 days during storage, respectively.Chlorophyll degradation of samples treated by all HHP could better be inhibited as compared to thermal treatment at almost all storage periods to a certain extent, and the inhibition were more obvious with increased pressure (200-600 MPa).
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