枸杞叶多酚对樱桃番茄贮藏的保鲜效果  

Effects of Chinese Wolfberry Leaf Polyphenols on Storage of Cherry Tomatoes

作　　者：司宝华 文炳南 葛蓓蕾 张宁[1] 李媛[1] 王云霞 田娜 靳磊[1] Si Baohua(School of Agriculture,Ningxia University,Yinchuan750021,China)

机构地区：[1]宁夏大学农学院

出　　处：《安徽农学通报》2019年第23期52-53,83,共3页Anhui Agricultural Science Bulletin

基　　金：宁夏大学创新创业项目(2019107490010)

摘　　要：以"中宁7号"枸杞叶片为材料,番茄果实质量损失率、亮度、色度为保鲜指标,研究不同浓度的枸杞叶片多酚提取物对"碧姣"樱桃番茄的保鲜效果。结果表明:在室温20℃环境下,浓度0.2、0.4和0.6g/L的枸杞叶多酚提取液对碧姣樱桃番茄具有一定的保鲜作用,其中以0.4g/L的浓度对樱桃番茄的保鲜效果最好,0.2和0.6g/L次之,0.8和1g/L对樱桃番茄的保鲜不起作用。Using the leaves of "zhongning 7" wolfberry as the material,the loss rate,brightness and Chromaticity of tomato fruit were used as the index of preservation. The results showed that 0.2 g/L,0.4 g/L,and 0.6 g/L leaf polyphenols had a certain effect on the preservation of cherry tomatoes,and the concentration of 0.4 g/L had the best effect on the preservation of cherry tomatoes. 0.2 g/L and 0.6 g/L followed,and 0.8 g/L and 1 g/L did not play a role in the preservation of cherry tomatoes.

关 键 词：枸杞叶多酚 樱桃番茄 保鲜 

分 类 号：TQ461[化学工程—制药化工]