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采用不同浓度的茶多酚处理金太阳杏果实,分析茶多酚处理对金太阳杏贮藏过程中几个主要抗氧化酶活性的影响以及不同浓度处理间的差异.结果表明:与对照果实相比,0.1%和0.2%茶多酚处理能明显减缓杏果实贮藏期POD、CAT活性的降低,0.4%茶多酚处理对抗氧化酶活性下降的减缓作用不太明显,而0.6%茶多酚处理反而在一定程度上加快了POD、CAT活性的降低;茶多酚处理对杏果实贮藏期SOD活性的影响不明显.由此认为,较低浓度的茶多酚处理对杏果实在贮藏期抗氧化酶系统有一定的激活作用,有利于杏果实的贮藏;而较高浓度的茶多酚处理对抗氧化酶活性降低的减缓作用不明显,反而加速了部分抗氧化酶活性的降低,从而加速果实的衰老.
The effects of tea polyphenols on the activities of several major antioxidant enzymes during the storage of Golden Sun Apricot and the differences between the treatments at different concentrations were analyzed by using different concentrations of tea polyphenols to treat the apricot fruit.The results showed that compared with the control fruits , 0.1% and 0.2% tea polyphenols can significantly reduce the apricot fruit storage POD, CAT activity decreased, 0.4% tea polyphenols slowed the decline of antioxidant enzyme activity was not obvious, while the treatment of 0.6% tea polyphenols instead To a certain extent, accelerated the decrease of POD and CAT activity.The effect of tea polyphenols on the activity of SOD in the storage period of apricot fruit was not obvious.Therefore, the treatment of low concentration of tea polyphenols on the apricot fruit storage antioxidant enzyme The system has a certain activation, is conducive to the storage of apricot fruit; and higher concentrations of tea polyphenols slowed the decline of antioxidant enzyme activity was not obvious, but accelerated the part of the antioxidant enzyme activity, thereby accelerating the aging of the fruit .