Abstract：The phenol content and activities of polyphenol oxidase（PPO）and peroxidease（POD），and browning degree in 5 artichok（Helianthus tuberosus L.）cultivars were tested．The result indicated that phenol content，activities of PPO and POD，and browning degree existed significant variation among the 5 artichok cultivars，and indexes of the 3 northern cultivars were higher than that of the 2 southern cultivars. The correlation analysis showed that the relation between PPO and browning degree is positively significant among the 4 cultivars，all of which had tumour of irregular shape．The correlation coefficient r=0.982. The result of browning principal component analysis showed that phenol content，activities of PPO and POD were 3 variables jointly affecting artichok browning.
巩慧玲，李善家，李志忠. 不同品种菊芋总酚含量、PPO活性、POD活性及其与褐变的关系[J]. 中国蔬菜, 2011, 1(12): 65-69.
GONG Hui-ling，LI Shan-jia，LI Zhi-zhong. Studies on Relation between Phenol Content，Activities of PPO and POD，and Browning of Different Artichok Cultivars. , 2011, 1(12): 65-69.
