|Table of Contents|

Effects of Chlorogenic Acid Immersion on Postharvest Quality of ‘Kyoho’ Grape

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2021年19
Page:
114-120
Research Field:
Publishing date:

Info

Title:
Effects of Chlorogenic Acid Immersion on Postharvest Quality of ‘Kyoho’ Grape
Author(s):
JIAO Zeling; YU Yihe; GUO Dalong; ZHANG Guohai
(College of Horticulture and Plant Protection,Henan University of Science and Technology,Luoyang,Henan 471000)
Keywords:
postharvest treatment; chlorogenic acid; ‘Kyoho’ grape; postharvest quality
PACS:
-
DOI:
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Abstract:
‘Kyoho’ grape was used as test material.The fruits were soaked with different concentrations of chlorogenic acid for 2 minutes,and stored under the conditions of temperature (25±1)℃ and humidity 65%-70%.The quality-related indexes were measured and the effect of chlorogenic acid on the postharvest quality of ‘Kyoho’ grapes was explored,in order to achieve the purpose of screening the most suitable concentration of chlorogenic acid for the storage and preservation of ‘Kyoho’ grapes.The results showed that chlorogenic acid treatment could effectively reduce the shedding rate and decay rate of ‘Kyoho’ grape fruit,maintain the soluble solids,titratable acid and reducing sugar content in the fruit,maintain high antioxidant enzyme activity and inhibit malondialdehyde accumulation of aldehyde content and lipoxygenase activity.The ability was maintained,and the effect of treatment with 4.0 mg?L-1 was the most significant.

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Last Update: 2022-01-04