|Table of Contents|

Preparation of Fresh-keeping Agents and Its Effect on Apple Polyphenols Content During Postharvest Storage(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2016年19
Page:
146-151
Research Field:
Publishing date:

Info

Title:
Preparation of Fresh-keeping Agents and Its Effect on Apple Polyphenols Content During Postharvest Storage
Author(s):
FU Ruimin12XING Wenhui1CHANG Huiping1ZHANG Hong1CHEN Wuling2
(1.Department of Life Science,Henan Normal of Education,Zhengzhou,Henan 450046;2.College of Life Science,Northwest University,Xi′an,Shaanxi 710069)
Keywords:
applefresh-keepingpolyphenolsmacroporous resin adsorptionresponse surface methodology
PACS:
-
DOI:
10.11937/bfyy.201619037
Abstract:
The ‘Fuji’ apple was used as material,salicylic acid,calcium chloride,methyl jasmonate complex configuration preservation solution were conducted,the ‘Fuji’ apples were coated at room temperature,the preservation was studied during storage of apple polyphenol content impact.The results showed that the experimental group showed better preservation effect compared with the control group;the solution made up of 200 μg?mL-1 SA,2% CaCl2 and 0.05 μmol?mL-1 MeJA exhibited the most fresh-keeping effect.The optimum apple polyphenols purification conditions were as follows:HPD-100 macroporous resin,2.5 BV?h-1 flow rate,1.12 mg?mL-1 concentration of apple polyphenol adsorption concentration,and pH 2.13.Under these conditions,the adsorption rate could increase to 95.273 2%.To sum up,compared with control group,the treatment groups all indicated better fresh-keeping effect.

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Last Update: 2016-11-09