摘要
本研究在室温条件下用200、500、1 000 n L·L^(-1)1-甲基环丙烯(1-MCP)处理花牛苹果后,置入0~4℃冷藏库中,比较苹果多酚和绿原酸分别在果皮、果肉、果核3个部位的含量变化。结果表明,1 000 n L·L^(-1)1-MCP处理能显著延缓苹果多酚和绿原酸含量的减少,而200、500 n L·L^(-1)效果不显著,空白组在整个贮藏期间苹果多酚和绿原酸含量明显减少。
The effects of 1-Methylcyclopropene(1-MCP) on the contents of polyphenols and chlorogenic acid in different parts of the apples were studied in this paper. Huaniu apples were treated with200,500,1 000 n L·L^(-1) of 1-Methylcyclopropene(1-MCP) at room temperature and stored at 0 ~ 4℃ for 60 days. The changes of the contents of chlorogenic acid in flesh,skin and core of treated apples in cold storage were measured. The results showed that 1 000 n L·L^(-1) of 1-MCP could markedly inhibit the decreases of polyphenolsand chlorogenic acid content. But there was no significant difference between treatments of 200 and 500 n L·L^(-1) of 1-MCP. Nevertheless,the contents of polyphenolsand chlorogenic acid in control group were reduced remarkably in the cold storage.
出处
《河南农业大学学报》
CSCD
北大核心
2017年第6期797-800,共4页
Journal of Henan Agricultural University
基金
河南省重大科技专项项目(161100110100)
关键词
1-MCP
花牛苹果
苹果多酚
绿原酸
1-Methylcyclopropene
Huaniu apple
apple polyphenols
chlorogenic acid
