Research The Mechanisms Of Browning During Dried Progress Of Apricot

Chinese dried apricot is main produced in Xinjiang.Dehydrated drying after apricot harvest is an important method of processing,because the mature period of apricot is very short.Dried apricots produced by traditional dry mode are likely to browning,it is well acknowledged as a key issues to the quality of Xinjiang apricot.Saimaiti apricot was used for experiment materials,the changes of physiology and biochemistry for apricots browning with different drying conditions and maturity were investigated.In order to analyze the mechanism of Saimaiti apricot browning.The main results are as follows:(1)Under the condition of 40??45? and natural drying,relative to the green-mature period,the full-mature period of Saimaiti apricot can make the activity of SOD and POD at a high level,while make the activity of PPO,O2-and MDA at a low level.The browning degree was lower.While under the condition of 50 ?,the browning degree was lower in green-mature period.(2)Under the condition of same mature period,full maturity 45 ? and Green maturity 50? can make the activity of SOD and POD at a high level,while make the activity of PPO,O2-and MDA at a low level.The browning degree was lower.While under the condition of 50?,the browning degree was lower in green-mature period(3)Under the condition of 40 ??45 ? and natural drying,relative to the green-mature period,the full-mature period of Saimaiti apricot can make the content of reducing sugar?free amino acid?soluble protein and Vc and the value of L?a and b at a high level,but the value of a at a low level.Then it can reduce the browning of Saimaiti apricot.While under the condition of 50 C,the browning degree was lower in green-mature period.(4)Under the condition of same mature period,full maturity 45? and Green maturity 50? can make the value of L and b at a high level,but the value of a at a low level.Delay the browning process,then it can reduce the browning of Saimaiti apricot.(5)The browning degree of apricot during the dry process and the production rate of superoxide anion and malondialdehyde and a were positively related content(P<0.01).The browning degree of Saimaiti apricot and the peroxidase,polyphenol oxidase and total phenolic showed a significant negative correlation(P<0.05).The browning degree of Saimaiti apricot and the reducing sugar?free amino acid?soluble protein?Vc?L and b showed a significant negative correlation(P<0.01).Enzymatic browning and nonenzymatic browning have an influence on the browning of apricot,the drying temperature and maturity have a bigger influence on it.