| 茶多酚处理后杏果实贮藏期超氧阴离子产生及MDA含量的变化 |
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| 引用本文： | 李翠英,叶新华,黄伟利.茶多酚处理后杏果实贮藏期超氧阴离子产生及MDA含量的变化[J].北方园艺,2011(24):196-198. |
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| 作者姓名： | 李翠英 叶新华 黄伟利 |
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| 作者单位： | 1. 农业部西北地区园艺作物生物学与种质创制重点实验室,陕西杨凌712100;西北农林科技大学园艺学院,陕西杨凌712100
2. 西北农林科技大学园艺学院,陕西杨凌,712100 |
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| 基金项目： | 陕西省自然基金资助项目(K339020816);西北农林科技大学唐仲英育种基金资助项目(A2120901) |
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| 摘 要： | 采用不同浓度的茶多酚处理“金太阳”杏果实,分析茶多酚处理对“金太阳”杏贮藏过程中超氧阴离子产生(O2(-))及MDA含量的影响,及不同浓度处理间的差异性.结果表明:0.1％(W/V)和0.2％的茶多酚处理使杏果实在贮藏期O2(-)产生速率和MDA含量明显降低,且与对照差异显著；而0.4％和0.6％的茶多酚处理对杏果实贮藏过程中O2(-)产生速率和MDA含量没有明显降低效果,且与对照基本无显著差异.说明较低浓度的茶多酚处理能够有效减少杏果实贮藏期的产生,减轻膜脂过氧化作用,从而延缓果品的衰老.
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| 关 键 词： | 茶多酚 杏果实 超氧阴离子 丙二醛 |
Changes of Superoxide Anion Radical Generation and Malonaldehyde Content in Apricot Fruits After Tea Polyphenol Treatment During Storage |
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| LI Cui-ying
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YE Xin-hua
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HUANG Wei-li.Changes of Superoxide Anion Radical Generation and Malonaldehyde Content in Apricot Fruits After Tea Polyphenol Treatment During Storage[J].Northern Horticulture,2011(24):196-198. |
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| Authors: | LI Cui-ying YE Xin-hua HUANG Wei-li |
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| Institution: | LI Cui-ying1,2,YE Xin-hua2,HUANG Wei-li2(1.State Key Laboratory of Horticultural Crop Biology and Germplasm Enhancement on Northwest Region,Yangling,Shaanxi 712100;2.College of Horticulture,Northwest Agricultural and Forestry University,Yangling,Shaanxi 712100) |
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| Abstract: | With apricot fruits,soaked with different concentration tea polyphenol,the effects of tea polyphenol treatment on superoxide anion radical generation and malonaldehyde content in apricot fruits during storage were studied.The results showed that superoxide anion radical generation and malonaldehyde content decreased significantly in apricot fruits during storage after 0.1%(W/V)and 0.2% tea polyphenol treatment,compared to control fruits.However,0.4% and 0.6% tea polyphenol treatment didn’t do this work,and had no significant difference.Therefore,tea polyphenol treatment of lower concentration effectively reduced superoxide anion radical generation in apricot fruits during storage and effectively relieved lipid peroxidation.Thereby,it could delay fruit senescence. |
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| Keywords: | tea polyphenol apricot fruits superoxide anion radical malonaldehyde |
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