茶多酚对油梨果实保鲜效果的评价

Evaluation of the Preservation Effect of Tea Polyphenol Treatment on Avocado Fruit

为探明茶多酚对油梨采后贮藏期间品质和生理变化的影响。以国内油梨品种桂研10号为试材,研究了不同浓度茶多酚对油梨贮藏期间营养品质和抗氧化酶的变化。结果表明,2.0%茶多酚处理可有效延长油梨的保鲜期,贮藏12 d后,2.0%茶多酚处理油梨腐烂率为14.86%,比CK低81.90%;贮藏20 d后,2.0%茶多酚处理的油梨失重率为10.46%,硬度为2.9 kg/cm^2,可溶性固形物含量7.45%,维生素C含量42.88 mg/100 g,可溶性蛋白含量6.52 mg/g,保持油梨果实硬度和重量,控制溶性固形物、维生素C、可溶性蛋白的下降,促进超氧化物歧化酶(SOD)、过氧化物酶(POD)的活性,降低腐烂率,有效延长了保鲜时间,同时保持了良好的营养品质。综上所述,2.0%茶多酚处理对油梨的保鲜效果最好,是一种安全、高效、低成本油梨保鲜药剂。

To investigate the effect of tea polyphenols on the quality and physiological changes of avocado during post-harvest storage.Using the domestic avocado variety Guiyan 10 as the test material,the nutritional quality and antioxidant enzymes of different concentrations of tea polyphenols during storage of avocado were studied.The results showed that 2.0%tea polyphenols treatment could effectively prolong the fresh-keeping period of avocado.After 12 days of storage,the rot rate of 2.0%tea polyphenols treated avocado was 14.86%,which was 81.90%lower than CK.After 20 days of storage,2.0%tea phenol-treated avocado had a weight loss rate of 10.46%,hardness of 2.9 kg/cm 2,soluble solid content of 7.45%,vitamin C contents of 42.88 mg/100 g,and soluble protein contents of 6.52 mg/g.Compared with the control,the avocado fruit maintained hardness and weight,controlled the decline of soluble solids,vitamin C,soluble protein,promoted the activity of superoxide dismutase(SOD),peroxidase(POD),reduced the decay rate,effectively extended the preservation time,while maintaining good nutritional quality.In summary,the 2.0%tea polyphenols treatment would have the best preservation effect on avocado,and it would be a safe,efficient and low-cost avocado preservation agent.