摘要
研究茉莉酸甲酯(Me JA)熏蒸处理对杨梅贮藏过程中酚类活性成分含量及抗氧化活性的影响。结果表明,50μmol/L Me JA能有效抑制杨梅贮藏期间的腐烂程度,提高总酚、总黄酮和总花色苷的含量,保持较高的还原力和DPPH自由基清除能力,从而使杨梅采后能保持较高的抗氧化水平。可见适宜浓度的Me JA熏蒸处理在杨梅保鲜中具有较好的应用前景。
Effects of emthy ljasmonate （MeJA） on phenolic bioactive compound contents and antioxidant activity of Chinese bayberry were investigated. The results showed that pretreatment with 50 pmol/L MeJA significantly inhibited the decay degree of Chinese bayberry during the storage period. This treatment also increased the contents of total phenlics, flavonoids and anthocyanin, effectively maintain higher reducing power and DPPH （1, 1-diphenyl-2-picrylhydrazyl） free radical scavenging activity, thereby maintaining better antioxidant activity of Chinese bayberry after harvest. These results demonstrated that MeJA treatment at suitable concentration had good prospects for application in the postharvest storage of Chinese bayberry.
出处
《食品工业》
北大核心
2017年第8期63-66,共4页
The Food Industry
基金
宁波市科技计划项目(2014C91012)
浙江省科技厅公益项目(2014C32093)
浙江农林大学校科研发展基金
关键词
杨梅
熏蒸
茉莉酸甲酯
抗氧化活性
Chinese bayberry
fiunigation
McJA
antioxidant capatity
