摘要
以7个早实核桃品种为试材,调查了青皮果实在常温和冷藏2种贮藏条件下的烂果率,同时研究了青皮总酚和黄酮含量的变化动态。结果表明:相较常温而言,冷藏条件能更好地降低青皮核桃的腐烂率;常温和冷藏条件下,青皮中的总酚和黄酮含量变化规律相似。在前期含量较低,随贮藏时间的延长二者含量迅速增加。15d后出现峰值,随后开始不断下降;烂果率在贮藏15d后迅速上升。相关性分析表明,烂果率与总酚含量呈高度正相关,与黄酮含量呈显著负相关。
Seven varieties of precocious walnut were used as the materials. Rotted rate of fresh walnuts under both normal temperature and cold storage conditions was investigated. The dynamic change of polyphenol compounds content was studied as well. The results showed that compared with normal temperature, cold storage decreased rotted rate more effectively; Total phenol and flavonoids contents, which were low during prophase period but increased with storage time rapidly,showed a similar variation. The contents both appeared peak values 15 days after stored. Whereafter, they decreased continuously; Rotted rate increased rapidly 15 days after stored. Correlation analysis showed that there was a positive correlation between rotted rate and total phenol,while flavonoids content appeared a negative correlation.
出处
《北方园艺》
CAS
北大核心
2012年第14期163-165,共3页
Northern Horticulture
基金
河南省科技厅重大科技攻关资助项目(092101110600)
关键词
青皮核桃
烂果率
总酚
黄酮
fresh walnut
rotted rate
total phenol
flavonoids
