| 郑蔚.茶皂素处理对黄皮果实贮藏品质及生理活性的影响[J].中国南方果树,2022,51(5): |
| 茶皂素处理对黄皮果实贮藏品质及生理活性的影响 |
| Effects of Tea Saponin Treatment on Quality and Physiological Activity of Wampee Fruits During Storage |
| 投稿时间：2021-08-20 修订日期：2021-09-23 |
| DOI： |
| 中文关键词: 油茶粕 茶皂素 黄皮 贮藏品质 采后生理 |
| 英文关键词:Camellia vietnamensis meal Tea saponin Clausena lansium L. Storage quality Postharvest physiology |
| 基金项目:海南省自然科学基金高层次人才项目（820RC585), |
|
| 摘要点击次数: 1356 |
| 全文下载次数: 0 |
| 中文摘要: |
| 以“大鸡心”黄皮为材料，研究了不同浓度茶皂素处理对黄皮相关贮藏品质及生理活性变化的影响。结果表明，低浓度的茶皂素处理能显著抑制黄皮果实贮藏后期褐变现象，保持较高黄皮果实可溶性固形物含量及相对适宜的酸度，有效抑制了黄皮果实多酚氧化酶（PPO）、过氧化物酶（POD）活性的上升，并提升超氧化物歧化酶（SOD）的活性，其中贮藏至12 d时，低浓度处理果实PPO活性为0.39±0.03 U.g-1.min-1，低于对照组和高浓度处理组；贮藏至6 d时， SOD活性为5.07±0.08 U.g-1.min-1，显著高于对照组和高浓度处理组。而高浓度的茶皂素处理可抑制果实保护酶过氧化氢酶（CAT）的下降与脂质过氧化产物丙二醛（MDA）的积累。适宜浓度的茶皂素处理有利于减缓黄皮褐变并维持果实贮藏品质，提高其商品价值。而不同浓度茶皂素处理对黄皮果实在生理指标上具有不同的效果，具体应用浓度仍有待进一步研究。 |
| 英文摘要: |
| The effects of different concentrations of tea saponin on the storage quality and physiological activity of the wampee fruits "Dajixin"( Clausena lansium L.) were studied. The results showed that the lower tea saponin treatment could significantly inhibit the browning of the wampee fruits in the later storage period, maintain a high content of soluble solids and a relatively suitable acidity, and effectively inhibit the increase in the activity of PPO and POD in the fruits and maintain higher activities of SOD, when stored for 12 days, the PPO activity of low-concentration treated fruits was 0.39±0.03 U.g-1.min-1, which was lower than the control group and high-concentration treatment group; when stored for 6 days, the SOD activity was 5.07±0.08 U.g-1.min-1, which was significantly higher than the control group and the high concentration treatment group. Treatment with high concentration of tea saponin could inhibit the decrease of the activities of Catalase (CAT) and the accumulation of malondialdehyde (MDA) content. It is beneficial to slow down the browning of wampee fruits,
maintain the quality of storage and increase its commercial value. However, treatments with different concentrations of tea saponin have different effects on physiology indicators of wampee fruits. The specific concentration remains to be further studied. |
| 查看/发表评论 下载PDF阅读器 |
| 关闭 |
