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Bagging cv. Fuji, Raku Raku Apple Fruit Affects Their Phenolic Profile and Antioxidant Capacity
Erwerbs-Obstbau ( IF 1.3 ) Pub Date : 2020-02-13 , DOI: 10.1007/s10341-020-00475-0
José A. Yuri , Amalia Neira , Mauricio Fuentes , Iván Razmilic , Valeria Lepe , Maria Francisca González

The objective of the work was to assess the effects of bagging cv. Fuji, Raku Raku apple fruit on the phenolic compounds and antioxidant capacity of the peel using five-year-old trees on M 9 rootstock at San Clemente, Chile (35°S). Total phenolic concentrations were lower in bagged apple fruit than in unbagged control fruit. The antioxidant activity increased once the bags were removed and fruit exposed to light. Bagging also decreased the incidence of sunburn. Chlorogenic acid, catechin and phloridzin in the apple fruit peel were not affected by the bagging treatment. After anthocyanin, quercetins were the phenolic compounds most sensitive to bagging. Bagging neither affected maturity parameters nor their mineralogical composition. In terms of physiological disorders, bagging showed a tendency of decreased incidence of internal browning, but with more rotting.

中文翻译:

套袋简历 富士,Raku Raku苹果果实会影响其酚类和抗氧化能力

这项工作的目的是评估ŧ套袋简历的影响。富士,Raku Raku苹果果实,在智利圣克莱门特(35°S)的M 9砧木上,使用5年生树木,果皮具有酚类化合物和抗氧化能力。套袋苹果果实中的总酚含量低于未装袋对照水果。一旦取出袋子并且将水果暴露在光线下,其抗氧化活性就会增加。套袋还减少了晒伤的发生。套袋处理不影响苹果果皮中的绿原酸,儿茶素和Phloridzin。在花青苷之后,槲皮素是对装袋最敏感的酚类化合物。套袋既不影响成熟度参数,也不影响其矿物学组成。就生理疾病而言,套袋有减少内部褐变的趋势,但更容易腐烂。
更新日期:2020-02-13
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