Effects of Tea Polyphenols and Microporous Packaging Treatment on Storage and Preservation of Leaf-Vegetable Sweet Potatoes

文献类型: 外文期刊

第一作者: Pang, Linjiang

作者: Pang, Linjiang;Lou, Xuefen;Lv, You;Lu, Xinghua;Guan, Yuge;Cheng, Jiyu;Xu, Ximing;Sun, Qingyun;Hu, Chengyuan;Zhu, Yueming;Lu, Guoquan;Lv, Zunfu;Xiang, Chao

作者机构:

关键词: leaf-vegetable sweet potatoes; tea polyphenols; microporous packaging; fumigation; preservation

期刊名称:FOODS ( 影响因子:5.1; 五年影响因子:5.6 )

ISSN:

年卷期: 2025 年 14 卷 7 期

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收录情况: SCI

摘要: Leaf-vegetable sweet potatoes incurred significant losses during storage, which resulted in a shortened shelf life and reduced commercial value. This study investigated the effects of tea polyphenols (TPs) fumigation and microporous packaging (MP) during 10 days at 10 degrees C and 90-95% RH. The results indicated that the preservation effects followed the order TP + MP > MP > TP > CK, with the TP + MP treatment effectively controlling the degradation rate of chlorophyll and delaying leaf yellowing. In addition, TP + MP treatment increased the activity of antioxidant enzymes, especially catalase (CAT) and ascorbate peroxidase (APX), and also enhanced non-enzymatic systems (flavonoids, total phenolics, and ascorbic acid). Pearson's correlation analysis showed a positive correlation between the decline in postharvest quality of leaf-vegetable sweet potatoes and the increase in reactive oxygen species (ROS) levels. This study provided a robust theoretical and technical foundation for the development of effective postharvest preservation strategies for leaf-vegetable sweet potatoes.

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