茶多酚对蟠桃保鲜效果的初步研究  

Effects of Tea Polyphenols on Flat Peach Preservation

作　　者：张绍珊[1] 杨晓萍[1] 范乔[1] 周为[2] 刘琼琼[1] 

机构地区：[1]华中农业大学园艺林学学院,湖北武汉430070 [2]西南大学食品科学学院,重庆400715

出　　处：《茶叶科学》2009年第3期212-218,共7页Journal of Tea Science

基　　金：湖北省自然科学基金(2004ABA136)

摘　　要：本文主要对茶多酚(TP)用于蟠桃采后贮藏保鲜的效果及可能机理进行研究。结果表明,茶多酚处理能有效抑制蟠桃褐变、失水及可溶性固形物(SSC)的消耗,能显著延缓蟠桃硬度降低与维生素C(Vc)的消耗,显著降低蟠桃丙二醛(MDA)的产生,调节蟠桃多酚氧化酶(PPO)的活性,从而延缓蟠桃的衰老与腐烂变质,延长蟠桃贮藏保鲜期。茶叶醇浸出物对蟠桃也有明显保鲜效果。其保鲜机理可能是由于茶多酚具有高效抗氧化作用,能减缓蟠桃的氧化损伤,调节多酚氧化酶活性,激活蟠桃的防御系统而发挥作用。The effects of tea polyphenols （TP） on post-harvest preservation of flat peaches were studied. The results showed that TP could restrain peaches from browning and dehydration; delay the loss of soluble solids contents （SSC）; postpone fruit softening and the loss of vitamin C （Vc）significantly. It could also reduce the production of malondialdehyde （MDA） and regulate polyphenol oxidase （PFO） activity. Therefore, TP treatment could delay aging and decay of peach and extend its storage period. An alcohol extraction liquor of tea also showed freshness-keeping effect on flat peach. The possible mechanism of the preservation effects is that TP has good antioxidation effects and can slow down oxidative damage; regulate PPO activeness and activate defense systems of flat peach.

关 键 词：蟠桃 茶多酚 保鲜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]