Expeimental Study on POD Activity Passivation of Strawberry by HighHydrostatic Pressure

ACTA HORTICULTURAE SINICA ›› 2007, Vol. 34 ›› Issue (1): 209-212.

• 研究简报 • Previous Articles Next Articles

Expeimental Study on POD Activity Passivation of Strawberry by HighHydrostatic Pressure

HUANG Xun-duan^1,2 ; XIE Hui-ming¹ ; PAN Jian¹ ;ZENG Qing-mei¹ ; YANG Yi¹ ; WANG Hai-xiang¹

(¹ Institute of Bio-mechanical and Electrical Engineering, Hefei University of Technology, Hefei 230009, China; ² School of LifeSciences, Anhui University, Hefei 230039, China)

Received:1900-01-01 Revised:1900-01-01 Online:2007-02-25 Published:2007-02-25

Abstract

Abstract: The passivation effect of high hydrostatic p ressure on POD ( peroxidase) of strawberry was
studied by response surface methodology. Experimental results showed that high hydrostatic p ressure could
passivate POD significantly. Based on analysis of the factors (p ressure, temperature and time) and their inter
action, it was found that p ressure was a key factor to passivate POD under the conditions of this experiment.
A model, y = 97.2 - 44.0x₁ - 1.1x₂ - 5.3x₃ - 27.5x₁² - 7.3x₂² - 9.4x₃² - 8.3x₁x₂
- 5.0x₁ x₃ + 26.9x₂ x₃ ,
was established by Design Expert software. The determination coefficient of model was 0.9883 and adjusted
determination coefficientwas 0.9732. Analysis of variance imp lied that the modelwas significant. Therefore,
the model could be used to analyse and predict activity passivation of POD.

Key words: Strawberry, High hydrostatic p ressure, POD, Passivation, Response surface methodology

HUANG Xun-duan;;XIE Hui-ming;PAN Jian;ZENG Qing-mei;YANG Yi;WANG Hai-xiang. Expeimental Study on POD Activity Passivation of Strawberry by HighHydrostatic Pressure[J]. ACTA HORTICULTURAE SINICA, 2007, 34(1): 209-212.

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Expeimental Study on POD Activity Passivation of Strawberry by HighHydrostatic Pressure

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