| CHAPTER ONE | 第1-26页 |
| 1 INTRODUCTION AND LITERATURE REVIEW | 第13-26页 |
| ·INTRODUCTION | 第13-14页 |
| ·LITERATURE REVIEW | 第14-26页 |
| ·PEACH: ORIGIN AND HISTORY | 第14-17页 |
| ·ORIGIN OF PEACH | 第14-15页 |
| ·HISTORY OF CULTIVATION | 第15页 |
| ·CHINA'S PEACH SITUATION | 第15-16页 |
| ·PRODUCTION | 第16页 |
| ·PEACH FOLKLORE | 第16页 |
| ·MEDICINAL PROPERTIES | 第16页 |
| ·ALLERGENICITY OF PEACH | 第16-17页 |
| ·PEAR: ORIGIN, VARIETALS AND SITUATION | 第17-19页 |
| ·ORIGIN OF PEAR | 第17页 |
| ·CHINA'S PEAR SITUATION | 第17-18页 |
| ·CHINA'S PEAR INDUSTRY | 第18-19页 |
| ·CLINICAL EXPERIENCE | 第19页 |
| ·BROWNING OF PEAR AND PEACH | 第19-22页 |
| ·THE POTENTIAL ROLE OF FOOD PHENOLICS | 第22-23页 |
| ·CLOUDY JUICE PROCESSING | 第23-24页 |
| ·CURRENT PROBLEMS IN PROCESSING OF CLOUDY JUICE | 第24-25页 |
| ·OBJECTIVES OF THIS RESEARCH | 第25-26页 |
| CHAPTER TWO | 第26-34页 |
| 2 EVALUATION OF NUTRIENT COMPOSITION AND DETERMINATION OF BROWNING AT CUT SURFACE OF PEACH AND PEAR | 第26-34页 |
| ·PART ONE: NUTRIENT COMPOSITION OF PEACH AND PEAR | 第26-31页 |
| ·INTRODUCTION | 第26-27页 |
| ·MATERIALS AND METHODS | 第27-28页 |
| ·MATERIALS | 第27页 |
| ·CHEMICAL METHODS OF ANALYSIS | 第27-28页 |
| ·Protein content | 第27页 |
| ·Fat content | 第27页 |
| ·Titratable acidity | 第27页 |
| ·Total soluble solids (TSS) | 第27-28页 |
| ·Ash and Moisture | 第28页 |
| ·Sugar contents | 第28页 |
| ·Pectin analysis | 第28页 |
| ·Vitamin C | 第28页 |
| ·Determination of Ions | 第28页 |
| ·Amino acids content | 第28页 |
| ·pH | 第28页 |
| ·RESULTS AND DISCUSSION | 第28-31页 |
| ·PART TWO: DETERMINATION OF THE OCCURRENCE OF ENZYMATIC BROWNING AT THE CUT SURFACE OF PEARS AND PEACHES | 第31-34页 |
| ·INTRODUCTION | 第31-32页 |
| ·MATERIALS AND METHODS | 第32页 |
| ·MATERIALS | 第32页 |
| ·METHOD | 第32页 |
| ·RESULTS AND DISCUSSION | 第32-34页 |
| CHAPTER THREE | 第34-46页 |
| 3 STUDY ON SOME PHYSICO-CHEMICAL PROPERTIES OF POLYPHENOL OXIDASE FROM PEAR AND PEACH | 第34-46页 |
| ·Part one: SOME PHYSICO-CHEMICAL PROPERTIES OF POLYPHENOL OXIDASE FROM PEAR | 第34-39页 |
| ·INTRODUCTION | 第34页 |
| ·MATERIALS AND METHOD | 第34-36页 |
| ·MATERIALS | 第34-35页 |
| ·METHODS | 第35-36页 |
| ·Extraction of PPO | 第35页 |
| ·PPO activity assay | 第35页 |
| ·Effect of pH on enzyme activity | 第35页 |
| ·Heat inactivation of PPO | 第35页 |
| ·Substrate specificity | 第35页 |
| ·Effect of inhibitor | 第35-36页 |
| ·RESULTS AND DISCUSSION | 第36-38页 |
| ·Effect ofpH on PPO activity | 第36页 |
| ·Heat inactivation of PPO | 第36-37页 |
| ·Substrate specificity | 第37-38页 |
| ·Inhibitors | 第38页 |
| ·CONCLUSION | 第38-39页 |
| ·Part two: SOME PHYSICO-CHEMICAL PROPERTIES OF POLYPHENOL OXIDASE FROM PEACH | 第39-46页 |
| ·INTRODUCTION | 第39页 |
| ·MATERIALS AND METHOD | 第39-41页 |
| ·PLANT MATERIAL | 第39-40页 |
| ·REAGENTS | 第40页 |
| ·METHOD | 第40-41页 |
| ·Total phenolic | 第40页 |
| ·Extraction of PPO | 第40页 |
| ·Assay of PPO activity | 第40页 |
| ·Properties of PPO extract | 第40-41页 |
| ·Optimum pH and temperature | 第41页 |
| ·Substrate specificity | 第41页 |
| ·Effect of inhibitors | 第41页 |
| ·RESULTS AND DISCUSSION | 第41-45页 |
| ·PPO activity and phenolic | 第41-42页 |
| ·Effect of pH on PPO activity and stability | 第42-43页 |
| ·Effect of heat inactivation on PPO activity | 第43-44页 |
| ·Effect of substrate on PPO | 第44页 |
| ·Effect of inhibitors | 第44-45页 |
| ·CONCLUSION | 第45-46页 |
| CHAPTER FOUR | 第46-62页 |
| 4 BLANCHING TREATMENT AND ENZYMATIC HYDROLYSIS ON PEAR AND PEACH | 第46-62页 |
| ·Part one: EFFECT OF BLANCHING TREATMENT AND ENZYMATIC HYDROLYSIS OF PEAR DURING THE PROCESSING OF JUICE | 第46-56页 |
| ·MATERIALS METHODS | 第46-49页 |
| ·MATERIALS | 第46页 |
| ·METHODS | 第46-49页 |
| ·BLANCHING TREATMENT | 第46页 |
| ·PPO ACTIVITY ASSAY | 第46页 |
| ·COLOR MEASUREMENT | 第46-47页 |
| ·ENZYMATIC HYDROLYSIS OF PEAR | 第47-49页 |
| ·ENZYME TREATMENT | 第47-48页 |
| ·RESPONSE MEASUREMENT | 第48-49页 |
| ·RESULTS AND DISCUSSION | 第49-56页 |
| ·EFFECT OF BLANCHING ON PPO ACTIVITY AND JUICE COLOR | 第49-51页 |
| ·RESPONSE MEASUREMENT | 第51-54页 |
| ·Influence of independent factors on juice yield | 第51页 |
| ·Influence of independent factor on juice pectin | 第51-52页 |
| ·Influence of independent factor on total soluble solids of juice | 第52-53页 |
| ·Influence of independent factor on juice color | 第53页 |
| ·Influence of different factors on juice viscosity | 第53-54页 |
| ·OPTIMIZATION OF PARAMETERS TO MAXIMIZE JUICE YIELD AND QUALITY | 第54-56页 |
| ·Part 2: EFFECT OF BLANCHING TREATMENT AND ENZYMATIC HYDROLYSIS OF PEACH DURING THE PROCESSING OF JUICE | 第56-62页 |
| ·MATERIALS | 第56页 |
| ·METHODS | 第56-57页 |
| ·BLANCHING TREATMENT | 第56页 |
| ·PPO AND POD ACTIVITY | 第56页 |
| ·COLOR DETERMINATION | 第56页 |
| ·ENZYMATIC HYDROLYSIS OF PEACH | 第56-57页 |
| ·RESULTS AND DISCUSSION | 第57-62页 |
| ·EFFECT OF BLANCHING TIME ON ENZYMES ACTIVITIES | 第57-58页 |
| ·INFLUENCE OF BLANCHING TIME ON PEACH JUICE COLOR | 第58-59页 |
| ·EFFECT OF ENZYMATIC TREATMENT ON PEACH PUREE | 第59-62页 |
| ·Influence of enzyme concentration on juice yield and turbidity | 第59页 |
| ·Effect of enzymatic treatment time on juice yield and turbidity | 第59-60页 |
| ·Effect of enzymatic treated temperature on juice yield and turbidity | 第60-62页 |
| CHAPTER FIVE | 第62-82页 |
| 5 PROCESSING TECHNOLOGY OF CLOUDY PEAR AND PEACH JUICES AND INFLUENCE OF VARIABLE CONDITIONS ON SELECTED QUALITIES PARAMETERS | 第62-82页 |
| ·PART ONE: OPTIMIZATION OF JUICE PROCESSING PARAMETERS | 第62-69页 |
| ·Introduction | 第62页 |
| ·JUICE PROCESSING PARAMETERS | 第62-63页 |
| 5. 1.2.1 Blanching | 第62-63页 |
| ·Optimum pulping ratio of sample to water | 第63页 |
| ·Enzymatic hydrolysis | 第63页 |
| ·Determination of optimum juice pH | 第63页 |
| ·Analysis methods | 第63-64页 |
| ·pH | 第63页 |
| ·Viscosity | 第63页 |
| ·Total solids | 第63页 |
| ·Turbidity | 第63-64页 |
| ·Color preservation of cloudy pear and peach juices during Sterilization | 第64页 |
| ·RESULTS AND DISCUSSION | 第64-69页 |
| ·Effect of pulping ratio of water to sample in juice parameter | 第64页 |
| ·Effect ofpH on turbidity and viscosity of cloudy juice of pear and peach | 第64-66页 |
| ·Color preservation of Cloudy Pear Juice during Sterilization | 第66-67页 |
| ·Effect of sterilization on color, ascorbic acid and sugar content of juice | 第67-69页 |
| ·PART TWO: PROCESSING TECHNOLOGY OF CLOUDY PEAR JUICE AND CLOUDY PEACH JUICE AND THEIR BEHAVIOR DURING THE STORAGE | 第69-82页 |
| ·JUICE PROCESSING | 第69-70页 |
| ·Methods: | 第70页 |
| ·Protein | 第70页 |
| ·Moisture, ash and total solids | 第70页 |
| ·Sugar content | 第70页 |
| ·Mineral content | 第70页 |
| ·Brix | 第70页 |
| ·Amino acid | 第70页 |
| ·EFFECT OF STORAGE CONDITIONS ON QUALITY PARAMETER OF CLOUDY PEAR AND CLOUDY PEACH JUICES | 第70-71页 |
| ·SENSORY EVALUATION | 第71页 |
| ·RESULTS AND DISCUSSION | 第71-82页 |
| ·COMPOSITION OF CLOUDY JUICE OF PEAR AND PEACH | 第71-72页 |
| ·AMINO ACIDS COMPOSITION OF CLOUDY PEAR JUICE | 第72-73页 |
| ·EFFECT OF STORAGE CONDITIONS ON CERTAIN COMPONENTS OF CLOUDY PEAR JUICE AND CLOUDY PEACH JUICE | 第73-79页 |
| ·ASCORBIC ACID, TOTAL PHENOLIC AND SUGARS EVOLUTION OF CLOUDY PEAR JUICE | 第73-74页 |
| ·ASCORBIC ACID AND SUGARS EVOLUTION OF CLOUDY PEACH JUICE | 第74-75页 |
| ·AMINO ACIDS EVOLUTION OF CLOUDY PEACH JUICE DURING STORAGE | 第75-76页 |
| ·EFFECT OF DIFFERENT STORAGE CONDITIONS ON TURBIDITY OF CLOUDY PEAR JUICE AND CLOUDY PEACH JUICE | 第76页 |
| ·EFFECT OF DIFFERENT STORAGE CONDITIONS ON VISCOSITY OF CLOUDY JUICE OF PEAR AND PEACH | 第76-77页 |
| ·EFFECT OF DIFFERENT STORAGE CONDITIONS ON COLOR STABILITY OF CLOUDY JUICE OF PEAR AND PEACH | 第77-79页 |
| ·SENSORY EVALUATION OF CLOUDY PEAR JUICE AND CLOUDY PEACH JUICE | 第79-80页 |
| ·MICROBIOLOGICAL ANALYSIS | 第80-82页 |
| ·SAMPLE PREPARATION | 第80-81页 |
| ·DETERMINATION OF TOTAL PLATE COUNT (TPC) | 第80页 |
| ·DETERMINATION OF YEAST AND MOLD | 第80-81页 |
| ·RESULT OF MICROBIOLOGICAL ANALYSIS | 第81-82页 |
| GENERAL CONCLUSION AND RECOMMENDATION | 第82-84页 |
| GENERAL CONCLUSION | 第82-83页 |
| RECOMMENDATION | 第83-84页 |
| REFERENCES | 第84-92页 |
| PAPERS PUBLISHED | 第92页 |
