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当前位置: 首页 > 文章 > 采前水杨酸处理对红肉脐橙贮藏期抗氧化活性的影响 食品科学 2009,30 (20) 455-458
Position: Home > Articles > Effect of Pre-Harvest Salicylic Acid Spray Treatment on Antioxidant Activity Citrus sinenisis Osbesk during Storage FOOD SCIENCE 2009,30 (20) 455-458

采前水杨酸处理对红肉脐橙贮藏期抗氧化活性的影响

作  者：
黄仁华;陆云梅;夏仁学
单  位：
西南科技大学生命科学与工程学院;华中农业大学园艺植物生物学教育部重点实验室
关键词：
红肉脐橙;水杨酸;采前处理;贮藏;抗氧化活性
摘  要：
以红肉脐橙果实为材料,研究不同浓度水杨酸(SA)采前处理对其贮藏期果肉抗氧化活性的影响。结果表明:不同浓度SA处理增加了果实采收时抗氧化成分(番茄红素、β-胡萝卜素、总酚和类黄酮)含量和体外抗氧化活性(FRAP值),且在实验浓度范围内处理浓度越高效果越明显。果实贮藏以后,番茄红素、β-胡萝卜素含量持续下降,而总酚和类黄酮含量呈上升变化趋势,采前SA处理能显著增加果实贮藏期间上述抗氧化成分的含量,且以2.0mmol/LSA处理的效果最好;此外,体外抗氧化活性先增加后降低,最大值出现在贮藏45d,贮藏结束时(105d),0.5、1.0、2.0mmol/LSA处理的果实体外抗氧化活性显著高于对照。
译  名：
Effect of Pre-Harvest Salicylic Acid Spray Treatment on Antioxidant Activity Citrus sinenisis Osbesk during Storage
作  者：
HUANG Ren-hua1,2,LU Yun-mei1,2,XIA Ren-xue2,(1.College of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, China;2.Key Laboratory of Horticulture Plant Biology, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China)
关键词：
Cara cara navel orange;salicylic acid;pre-harvest treatment;storage;antioxidant activity
摘  要：
Cara cara navel orange(Citrus sinenisis L‘.Cara cara') was used to investigate effect of pre-harvest salicylic acid(SA) spray treatment on antioxidant activity in pulps at harvest stage and during storage.Results indicated that SA spray treatment significantly increased the content of antioxidant components(lycopene, β-carotene, total phenols and flavonoids) and antioxidant capability(FRAP value) at harvest stage of fruits.Moreover, these effects were in a concentration-dependent manner.During fruit storage, the contents of lycopene and β-carotene exhibited a decrease, whereas total phenols and flavonoids exhibited a constant increase.However, fruits subjected to SA spray treatment before harvest were observed a significant increase of antioxidant components during storage period and the optimal concentration of SA for pre-harvest treatment was 2.0 mmol/L.The antioxidant activity revealed an initial increase and final decrease.The peak of antioxidant activity was observed at 45 d of storage.Furthermore, FRAP value in fruits with 0.5, 1.0 and 2.0 mmol/L SA pre-harvest treatment was significantly higher than that in control fruits.

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