| 茶多酚与壳聚糖复合保鲜剂对黄金百香果和紫香百香果保鲜效果的影响 |
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| 引用本文： | 杨雪莲,胡小京,王霞,李文文,吴永飞,颜丽,彭强,龙秀琴.茶多酚与壳聚糖复合保鲜剂对黄金百香果和紫香百香果保鲜效果的影响[J].热带作物学报,2022,43(10):2139-2148. |
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| 作者姓名： | 杨雪莲 胡小京 王霞 李文文 吴永飞 颜丽 彭强 龙秀琴 |
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| 作者单位： | 1.贵州大学农学院,贵州贵阳 5500252.贵州科学院,贵州贵阳 550001 |
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| 基金项目： | 贵州省科技计划项目(黔科合支撑[2021]一般229);贵州省科技计划项目(黔科合支撑[2019]2269);国家重点研发计划项目(2021YFD1100303) |
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| 摘 要： | 以紫香百香果和黄金百香果为试材,以0.8 μL/L 1-甲基环丙烯（1-MCP）、1%壳聚糖、1%茶多酚采用两两复配的方式对百香果进行保鲜处理后测定相关指标。结果显示,3种复合保鲜方法对2个百香果品种均有延长贮藏期的作用。紫香百香果在贮藏15 d时,1%茶多酚+1%壳聚糖复合处理（Z3）的可溶性糖、可溶性蛋白、类黄酮含量和过氧化物酶（peroxidase, POD）活性均显著高于对照组和其他处理组（P<0.05）,其值分别为7.14%±0.09%、(2.13±0.009)mg/g、(0.814±0.013)OD325/g和(2.05±0.202)U/g。黄金百香果在贮藏15 d时,1%茶多酚+1%壳聚糖复合处理（H3）的Vc、可溶性蛋白、类黄酮含量和POD活性均显著高于对照组和其他处理组（P<0.05）,其值分别为(17.80±0.168)mg/100 g、(2.50±0.006)mg/g、(0.875±0.010)OD325/g和(2.20±0.061)U/g。综上,1%茶多酚+1%壳聚糖复合处理对百香果的保鲜效果最为明显。
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| 关 键 词： | 百香果 1-MCP 壳聚糖 茶多酚 复合保鲜 |
| 收稿时间： | 2022-02-26 |
Effects of Tea Polyphenols and Chitosan Compound Preservative on the Preservation of Golden Passion Fruit and Purple Passion Fruit |
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| YANG Xuelian,HU Xiaojing,WANG Xia,LI Wenwen,WU Yongfei,YAN Li,PENG Qiang,LONG Xiuqin.Effects of Tea Polyphenols and Chitosan Compound Preservative on the Preservation of Golden Passion Fruit and Purple Passion Fruit[J].Chinese Journal of Tropical Crops,2022,43(10):2139-2148. |
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| Authors: | YANG Xuelian HU Xiaojing WANG Xia LI Wenwen WU Yongfei YAN Li PENG Qiang LONG Xiuqin |
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| Institution: | 1. College of Agriculture, Guizhou University, Guiyang, Guizhou 550025, China2. Guizhou Academy of Sciences, Guiyang, Guizhou 550001, China |
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| Abstract: | Passion fruit and golden passion fruit were treated with 0.8 μL/L 1-methylcyclopropene (1-MCP), 1% chitosan and 1% tea polyphenols, and the related indexes were determined. The results showed that the three composite preservation methods could prolong the storage period of passion fruit. On the 15th day of storage, the content of soluble sugar, soluble protein, flavonoid and POD activity in the composite group was significantly higher than that of CK and other treatment groups (P<0.05), and the value was 7.14%±0.09%, (2.13±0.009)mg/g, (0.814±0.013)OD325/g and (2.05±0.202)U/g, respectively. The content of Vc, soluble protein, flavonoid and POD activity in the composite group was significantly higher than that of CK and other treatment groups (P<0.05) on the 15th day of storage, and the value was (17.80±0.168)mg/100 g, (2.50±0.006)mg/g, (0.875±0.010)OD325/g and (2.20±0.061)U/g, respectively. In conclusion, the composite treatment of tea polyphenols and chitosan had the most obvious preservation effect on passion fruit. |
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| Keywords: | passion fruit 1-MCP chitosan tea polyphenols compound preservation |
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