| 茶多酚处理对杏果实贮藏期主要抗氧化酶活性的影响 |
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| 引用本文： | 李翠英,叶新华,黄伟利.茶多酚处理对杏果实贮藏期主要抗氧化酶活性的影响[J].西南农业大学学报,2012,34(8):025-029. |
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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： | 西北农林科技大学园艺学院;农业部西北地区园艺作物生物学与种质创制重点实验室 |
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| 基金项目： | 陕西省自然科学基金项目(SJ08-ZT03,K339020816);西北农林科技大学唐仲英育种项目(A212020901)基金资助 |
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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几个主要抗氧化酶活性的影响以及不同浓度处理间的差异.结果表明:与对照果实相比,0.1%和0.2%茶多酚处理能明显减缓杏果实贮藏期POD、CAT活性的降低,0.4%茶多酚处理对抗氧化酶活性下降的减缓作用不太明显,而0.6%茶多酚处理反而在一定程度上加快了POD、CAT活性的降低;茶多酚处理对杏果实贮藏期SOD活性的影响不明显.由此认为,较低浓度的茶多酚处理对杏果实在贮藏期抗氧化酶系统有一定的激活作用,有利于杏果实的贮藏;而较高浓度的茶多酚处理对抗氧化酶活性降低的减缓作用不明显,反而加速了部分抗氧化酶活性的降低,从而加速果实的衰老.
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| 关 键 词： | 茶多酚 杏果实 抗氧化酶 |
EffectsofTeaPolyphenolontheActivitiesofPrimary
AntioxidantEnzymesinApricotFruitsDuringStorage |
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| LI Cui-ying,YE Xin-hua,HUANG Wei-li.EffectsofTeaPolyphenolontheActivitiesofPrimary
AntioxidantEnzymesinApricotFruitsDuringStorage[J].Journal of Southwest Agricultural University,2012,34(8):025-029. |
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| Authors: | LI Cui-ying YE Xin-hua HUANG Wei-li |
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| Institution: | 1.College of Horticulture,Northwest A & F University,Yangling Shanxi 712100,China;2.State Key Laboratory of Horticultural Crop Biology and Germplasm Enhancement in Northwest Region,Yangling Shanxi 712100,China |
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| Abstract: | Apricotfruits(ArmeniacavulgarisLam)weresoakedinteapolyphenolsolutionswithdifferent
concentrationstostudytheeffectsofteapolyphenoltreatmentsontheactivitiesofprimaryantioxidantenzymesinapricotfruitsduringstorage
.Theresultshowedthatcomparedtothecontrol,the0.1% and
0.2%teapolyphenoltreatmentssignificantlysloweddownthedropofPODandCATactivitiesinapricot
fruitsduringstorage,the0.4%teapolyphenoltreatmentshowedlessobviouseffect,andthe0.6%tea
polyphenoltreatmentacceleratedthereductioninPODandCATactivitiestosomeextent.Teapolyphenol
treatmentsdidnotsignificantlyaffectSODactivityofapricotfruitsduringstorage.Therefore,teapolyphenoltreatmentswithlowerconcentrationsactivatedtheantioxidantenzymesystemtosomeextent,
whichisbeneficialtothestorageofapricotfruits,butwithhigherconcentrationsitshowednosignificant
inhibitiontoandevenacceleratedthereductionofantioxidantenzymeactivitiesinapricotfruitsduring
storage,whichcouldacceleratetheagingofthefruits. |
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