成熟度对草莓果实抗氧化能力的影响

Effect of Maturity on Antioxidant Activities of Strawberry Fruit

[目的]研究草莓在不同成熟期的抗氧化物质、抗氧化活性、营养成分的变化规律。[方法]分6个成熟时期采收草莓,测定其抗氧化物和抗氧化能力变化。[结果]草莓的抗氧化能力随着成熟度的增加有先下降后上升的趋势,且下降趋势比较明显。在青草莓期酚类物质和类黄酮含量最高;花青素和VC含量随着成熟度的增加呈不断上升的趋势,而还原糖的含量随果实成熟度的增加先下降后上升。[结论]根据草莓果实各阶段的营养成分、抗氧化能力和经济价值变化,红熟期是最佳采收时期。

[ Objective ] To study the change rule of antioxidant compounds, antioxidant activity and nutrients of strawberry fruit at different ma- turity stages. [ Method] Harvesting of strawberry fruit was conducted in 6 maturity stages. The variation of antioxidant compounds and antioxidant activity was determined. [ Result] The results showed that antioxidant capacity of strawberry fruit first fell then went up with the increase of matu- rity, and down trend was more apparent. The highest contents of total phenolics and flavonoids were at the small green stage. The content of an- thocyanins and vitamin C was the rising trend with the increase of maturity. With the increase of maturity stages, the content of reducing sugar firstly declined, and then rose. [ Conclusion] Above all, the red ripe period was the best stages for harvesting from nutrients, antioxidant capaci- ty and the value of economy at different maturity stages.