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Journal of Tea Science ›› 2009, Vol. 29 ›› Issue (3): 212-218.doi: 10.13305/j.cnki.jts.2009.3.006

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Effects of Tea Polyphenols on Flat Peach Preservation

ZHANG Shao-shan1, YANG Xiao-ping1,*, FAN Qiao1, ZHOU Wei2, LIU Qiong-qiong1   

  1. 1. College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China;
    2. College of Food Science, Southwest University, Chongqing 400715, China
  • Received:2008-11-24 Revised:2009-03-17 Published:2019-09-06

Abstract: The effects of tea polyphenols (TP) on post-harvest preservation of flat peaches were studied. The results showed that TP could restrain peaches from browning and dehydration; delay the loss of soluble solids contents (SSC); postpone fruit softening and the loss of vitamin C (Vc)significantly. It could also reduce the production of malondialdehyde (MDA) and regulate polyphenol oxidase (PPO) activity. Therefore, TP treatment could delay aging and decay of peach and extend its storage period. An alcohol extraction liquor of tea also showed freshness-keeping effect on flat peach. The possible mechanism of the preservation effects is that TP has good antioxidation effects and can slow down oxidative damage; regulate PPO activeness and activate defense systems of flat peach.

Key words: flat peach, tea polyphenols, preservation

CLC Number: