| 闵卓,郭志君,杨羽茜,江璐,张阳.茶多酚对蓝莓采后灰霉病及贮藏品质的影响[J].中国南方果树,2025,54(6): |
| 茶多酚对蓝莓采后灰霉病及贮藏品质的影响 |
| Effects of Tea Polyphenols on Blueberry Gray Mold and Postharvest Fruit Quality |
| 投稿时间：2024-04-30 修订日期：2024-05-30 |
| DOI： |
| 中文关键词: 蓝莓 采后 灰霉病 茶多酚 贮藏品质 |
| 英文关键词:blueberry postharvest gray mold disease tea polyphenols storage quality |
| 基金项目:贵州省科技支撑计划（编号：黔科合支撑[2020]1Y132号；黔科合基础-ZK[2024]一般658）；大学生创新创业训练计划项目（202114625003；S202214625011） |
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| 中文摘要: |
| 该文研究了茶多酚处理对蓝莓采后灰霉病及贮藏品质的影响，以‘蓝雨’蓝莓为试材，利用体外平板抑菌实验和茶多酚预浸泡处理后离体接种实验，定期监测灰霉病发生率，结果表明：不同质量浓度（8、10、20和30 mg/mL）茶多酚均可抑制灰霉菌的生长，抑制效果随着浓度升高而增强；30 mg/mL茶多酚预处理可使蓝莓灰霉病的发生率降低76.93%。在此基础上，将蓝莓果实浸泡30 mg/mL茶多酚溶液后定期测定蓝莓失重率、腐烂率、硬度、总酚、总花色苷、抗坏血酸等品质指标及抗氧化酶活性，发现贮藏第8 d，果实失重率、腐烂率及硬度的降幅分别比对照降低了40.10%、65.73%及32.73%，而营养成分包括总酚、总花色苷及抗坏血酸含量比对照提高了25.29%、2.62%及36.36%，另外，增加了蓝莓的过氧化物酶、超氧化物歧化酶的活性，抑制了多酚氧化酶的活性，降低丙二醛和过氧化氢的含量。可见，30 mg/mL茶多酚处理可抑制蓝莓灰霉病的发生，延缓了营养成分的降解，提高蓝莓果实的抗氧化性，从而延缓果实衰老进程，因此茶多酚处理可作为一种绿色环保的方法应用于蓝莓采后贮藏保鲜。 |
| 英文摘要: |
| The impact of tea polyphenol treatment on postharvest gray mold and storage quality of blueberries was investigated in this study, with 'Blue Rain' blueberries serving as the test material. In vitro plate inhibition experiments and detached inoculation experiments were conducted after tea polyphenol pretreatment to regularly monitor the incidence of gray mold. It was found that the growth of gray mold could be effectively inhibited by tea polyphenols at various mass concentrations (8, 10, 20, and 30 mg/mL), with the inhibitory effect increasing with concentration. A reduction of 76.93% in the incidence of gray mold in blueberries was achieved through tea polyphenol pretreatment. Subsequently, blueberry fruits were immersed in a tea polyphenol solution for assessment of their postharvest storage quality over time. After 8 days of storage, the weight loss rate, rot rate, and firmness reduction rate of the fruits decreased by 40.10%, 65.73%, and 32.73%, respectively, compared to the control group. Moreover, there was a noticeable increase in the content of nutritional components such as total phenols, total anthocyanin, and ascorbic acid by 25.29%, 2.62%, and 36.36%, respectively, compared to the control. Additionally, the activities of peroxidase and superoxide dismutase in blueberries were enhanced, while the activity of polyphenol oxidase was inhibited, leading to a decrease in malondialdehyde and hydrogen peroxide content. Overall, the results suggest that treatment with 30 mg/mL tea polyphenols can effectively inhibit the occurrence of gray mold in blueberries, delay nutrient degradation, and improve the antioxidant capacity of blueberry fruits, thereby contributing to the delay of fruit aging. Therefore, tea polyphenol treatment represents a promising environmentally friendly approach for the postharvest preservation of blueberries. |
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