酚类物质与果蔬品质研究进展

Research Progress on the Relationship of Phenolic Compounds and Quality of Fruits and Vegetables

酚类物质是植物体内重要的次生代谢物质,与果蔬品质密切相关。文章综述了果蔬中酚类物质的来源和种类;酚类物质对果蔬色泽、风味(涩、苦、香、甜)的影响及其与果蔬保健功效和酶促性褐变的关系,并从提高果蔬品质的角度,指出了果蔬中酚类物质调控的几个方面。

Phenolic compounds, related to quality of fruits and vegetables, are important secondary metabolites in plant. The origin and kinds of phenolic compounds and their relationship with the color, taste (astringency, bitterness, flavor, sweet and pungent), health protection function and the enzymatic browning of fruits and vegetables were reviewed in this paper. Several aspects of phenolic compounds regulation were pointed out from the viewpoint of quality improving of fruits and vegetables.