不同存储温度对苹果多酚和黄酮类化合物含量的影响

Effects of different storage temperatures on apple polyphenols and flavonoids contents

研究了随着时间的延长贮藏温度对红富士苹果多酚和黄酮类化合物含量的影响规律。结果表明,随着时间的延长,富士苹果中总酚和黄酮含量降低,且差异显著(p≤0.01),存储于4℃下的苹果总酚和黄酮含量低于存储在常温条件(20±2)℃下。

The effect of storage temperature on apple polyphenols and flavonoids contents with the time was investigated. The results showed that the content of apple polyphenols significantly decreased（p≤0. 01） with the storage time,and the polyphenols content was higher at normal temperature（20 ± 2） ℃than that at 4 ℃.