安徽农业科学Issue(14)：6466-6467,6470,3.
成熟度对草莓果实抗氧化能力的影响
Effect of Maturity on Antioxidant Activities of Strawberry Fruit
杜荣茂 1杨虎清2
作者信息
- 1. 厦门唯康食品科技有限公司,福建厦门361109
- 2. 浙江农林大学农业与食品科学学院,浙江临安311300
- 折叠
摘要
Abstract
[Objective] To study the change rule of antioxidant compounds,antioxidant activity and nutrients of strawberry fruit at different maturity stages.[Method] Harvesting of strawberry fruit was conducted in 6 maturity stages.The variation of antioxidant compounds and antioxidant activity was determined.[Result] The results showed that antioxidant capacity of strawberry fruit first fell then went up with the increase of maturity,and down trend was more apparent.The highest contents of total phenolics and flavonoids were at the small green stage.The content of anthocyanins and vitamin C was the rising trend with the increase of maturity.With the increase of maturity stages,the content of reducing sugar firstly declined,and then rose.[Conclusion] Above all,the red ripe period was the best stages for harvesting from nutrients,antioxidant capacity and the value of economy at different maturity stages.关键词
草莓/成熟度/抗氧化物质/抗氧化活性/营养物质Key words
Strawberry/ Maturity/ Antioxidant compounds/ Antioxidant activity/ Nutrients分类
农业科技引用本文复制引用
杜荣茂,杨虎清..成熟度对草莓果实抗氧化能力的影响[J].安徽农业科学,2013,(14):6466-6467,6470,3.
