摘要
以红富士苹果为试材,采用高效液相色谱法分析“陕茶一号”茶树叶提取物成分,研究了茶树叶提取物对苹果采后贮藏保鲜的影响,以期为植物源成分对苹果的保鲜提供参考依据。结果表明:茶树叶提取物通过缓解红富士苹果硬度与降低可滴定酸,延长转换可溶性固形物时间,推迟呼吸峰值出现。同时,茶树叶提取物提高红富士苹果的过氧化物酶和过氧化氢酶活性,增加次生代谢物质总酚和类黄酮,有效降低丙二醛含量。
Taking Red Fuji apple as the test material,the components of tea leaf extract of‘Shancha No.1’were analyzed by high performance liquid chromatography.The effects of tea leaf extract on postharvest storage and preservation of apples were explored,in order to provide reference for the preservation of apples by plant-derived components.The results showed that the tea leaf extract relieved the decrease in hardness and titratable acid and delayed the conversion time of soluble solids of Red Fuji apple to delay the occurrence of respiratory peak.At the same time,the tea leaf extract improved the activities of peroxidase and catalase of the Red Fuji apple to accumulate total phenols and flavonoids of secondary metabolites,and to reduce malondialdehyde content effectively.
作者
姚悦
余庭庭
张瑞
包会英
周会玲
YAO Yue;YU Tingting;ZHANG Rui;BAO Huiying;ZHOU Huiling(College of Horticulture,Northwest A&F University,Yangling,Shaanxi 712100)
出处
《北方园艺》
CAS
北大核心
2023年第21期93-100,共8页
Northern Horticulture
基金
陕西省自然科学基金资助项目(2021JZ-15)
苹果重大专项资助项目(2020zdzx03-05-01)。
关键词
苹果
茶树叶
贮藏保鲜
apple
tea leaves
storage and preservation
