茶多酚对采后猕猴桃果实生理生化变化的影响

猕猴桃果实贮藏过程中，硬度下降分为两个明显阶段，第一阶段硬度下降较快，主要与淀粉快速水解有关；第二阶段硬度下降趋于缓和，主要与果胶物质水解有关。茶多酚处理能有效降低淀粉酶活性及果胶酶活性，因而果实中淀粉及果胶水解得以抑制，同时果实中呼吸强度和相对透性明显降低，可溶性固形物上升得到减缓，从而延缓了果实衰老。

Effect of Tea Polyphenol on the Fruit Physiological Biochemical Changes of Kiwifruit

Experiment revealed the decrease in fruit firmness of kiwifruit during storage included two phases: the rapid softening phase, connecting with the hydrolysis of starch, and the slow losing fruit firmness phase, coinciding with the hydrolysis of pectin. The activity of amylase and Pgase, the respiratory intensity of fruit and the relative permeability of membrane of the fruit treated with Tea phenol were declined, thus making the fruit harder than those of control as a result of delaying the senescence of fruit.