货架温度结合1-甲基环丙烯处理对采后‘乔纳金’苹果酚类物质的影响  

Effect of 1-Methylcyclopropene and Shelf Temperature on Phenolics of ‘Jonagold' Apple after Harvest

作　　者：班清风 王庆国[1] 彭勇[1] BAN Qingfeng;WANG Qingguo;PENG Yong(National Research Center for Apple Engineering and Technology,College of Food Science and Engineering,Shandong Agricultural University,Taian 271018,China)

机构地区：[1]山东农业大学食品科学与工程学院国家苹果工程技术研究中心,山东泰安271018

出　　处：《食品科学》2018年第13期258-265,共8页Food Science

基　　金：山东省2014年度农业重大应用技术创新课题"安全果蔬保鲜剂的创制";"十二五"国家科技支撑计划项目(2015BAD16B03)

摘　　要：苹果含有多种功能性酚类物质,但对其采后货架期间的变化规律尚无系统研究。本实验以‘乔纳金’苹果为材料,研究1-甲基环丙烯(1-methylcyclopropene,1-MCP)处理后贮藏3个月,货架时间和温度对果皮和果肉中5种单体酚含量的影响。结果表明:‘乔纳金’苹果果皮中金丝桃苷含量最高,果肉中绿原酸含量最高,随着货架时间的延长,‘乔纳金’果实中金丝桃苷、绿原酸、槲皮素、芸香叶苷及总酚含量均呈现下降趋势,而根皮苷含量呈上升趋势。1-MCP有效地延缓了贮藏期和货架期果皮、果肉中金丝桃苷、总酚含量的下降和根皮苷含量的上升。Apple contains a variety of functional phenolic substances, but no systematic studies have been conducted to investigate their variation during shelf life after harvest. In this paper, ‘Jonagold＇ apples were treated with 1-methylcyclopropene（1-MCP） and then stored at（0 ± 1） ℃ for 3 months with the aim of investigating the effect of 1-MCP treatment on the contents of 5 individual phenolic compounds in apple flesh and peel. The results obtained were as follows. The most abundant phenolic compound in the peel was hyperoside, whereas chlorogenic acid was the most abundant phenolic compound in the flesh. During the shelf period, the contents of hyperoside, chlorogenic acid, quercetin, rutin and total phenolics decreased in the fruits, while the level of phloridzin increased. 1-MCP treatment effectively maintained the contents of hyperoside, chlorogenic acid, quercetin, rutin and total phenolics, and inhibited the increase in phloridzin.

关 键 词：'乔纳金’苹果 酚类物质 绿原酸 货架温度 

分 类 号：S661.1[农业科学—果树学] TS255.36[农业科学—园艺学]