茶多酚处理对蜂糖李果实保鲜效应的影响  

Effects of tea polyphenols treatments on preservation of Prunus salicina fruits

作　　者：张举印 董晓庆[1] ZHANG Juyin;DONG Xiaoqing(College of Agriculture,Guizhou University,Guiyang 550025,China;Liyang Secondary Vocational School of Jiangsu Province,Liyang 213330,China)

机构地区：[1]贵州大学农学院,贵阳550025 [2]江苏省溧阳中等专业学校,江苏溧阳213330

出　　处：《扬州大学学报（农业与生命科学版）》2023年第1期139-146,共8页Journal of Yangzhou University：Agricultural and Life Science Edition

基　　金：国家自然科学基金资助项目(31960620)。

摘　　要：采后蜂糖李(Prunus salicina)果实经0 (对照)、1%、2%、3%茶多酚(tea polyphenols, TP)溶液分别浸泡3 min后,在温度(20±2)℃条件下贮藏,每隔2 d取样测定其失重率、硬度、可溶性固形物(SSC)、可滴定酸、呼吸强度、维生素C、过氧化物酶(POD)、多酚氧化酶(PPO)和苯丙氨酸解氨酶(PAL)以及感官品质的变化。结果表明:适宜浓度茶多酚处理能降低蜂糖李果实的呼吸强度和失重率,延迟果实软化,保持果实较高的可溶性固形物和可滴定酸,减少维生素C降解,保持果实较好的感官品质,提高POD和PAL活性,抑制PPO活性,延缓果实成熟与衰老。其中以2%茶多酚处理保鲜效果最佳。Postharvest Fengtang plum were grouped and dipped in 0(CK), 1%, 2% or 3% tea polyphenols solution for 3 min, and then stored at(20±2) ℃. The changes with weight loss, firmness, soluble solide content(SSC), titratable acid(TA), respiration rate, vitamin C(Vc), the activity of peroxidase(POD), polyphenol oxidase(PPO), phenylalanine ammonia-lyase(PAL) and organoleptic evaluation of quality of the fruit treated with the tea polyphenols were studied during storage every two days. The results showed that appropriate concentration of tea polyphenols effectively reduced the respiration rate and weight loss rate of the fruit, delayed the fruit softening, kept higher SSC and TA, inhibited the degradation of Vc, and maintained good organoleptic evaluation quality and flavor;At the same time, tea polyphenols treatment improved the activity of POD and PAL, reduced the activity of PPO, and delayed the maturation and senescence of Fengtang plum. Among the above tea polyphenols treatments, the fruits treated with 2% tea polyphenols showed the best effects.

关 键 词：茶多酚 蜂糖李 果实 保鲜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]