Study On Change Regularity In Polyphennol Of Postharvest Jonagold Apple

Apple contains a variety of functional phenolic substance, but no systematic study for the variation law after harvest was conducted. In this paper, Jonagold apple was used as experimental material, and the effects of storage time, shelf life, temperature and 1-MCP treatment on the content of polyphenols, DPPH inhibition rate, the content of total phenolic and the content of flavonoid studies were investigated.The results are shown as following:Five polyphenols were detected in Jonagold apple, which are hyperoside, chlorogenic acid, phloridzin, quercetin and rutin hydrate. The content of hyperoside after harvest in skin was highest among polyphenols. It content is 4428.46 ug/g at initial storage stage, which is 59 times as much as in the fruits flesh. DPPH inhibition rate, the content of phloridzin, total phenolics and flavonoid in the peel were higher than those in the flesh in the early storage. Their contents in Jonagold apple peel were 1.07 times, 10 times, 2.3imes, 2.5 times as much as apple flesh. The quercetin and rutin hydrate were detected only in Jonagold apple peel. The content of chlorogenic acid in Jonagold apple flesh was higher than that in peel, which is 1.4 times as much as the contents in the fruits flesh after harvest.During the storage period, as the prolonging of storage time, the contents of hyperoside, chlorogenic acid, quercetin, rutin hydrate flavonoid and total phenolic contentand and DPPH inhibition rates significantly decreased(P < 0.05) in the fruit peel of control group, and the level of phloridzin was relatively stable or increased slowly. As the extension of shelf life, the level of chlorogenic acid was rapidly down even at early storage or early shelf life, but the hyperoside, rutin hydrate and quercetin were decreased rapidly only during storage 3-6 months and 16, 24 shelf-life days.Totally speaking, during different storage period, the lower the shelf temperature, the higher contents of hyperoside, chlorogenic acid, quercetin, rutin hydrate, total phenolics, flavonoids and DPPH inhibition rate were, and the lower the level of phloridzin was lower. Hyperoside, chlorogenic acid, quercetin,rutin hydrate are more sensitive to temperature, which were decreased rapidly in the early storage and early shelf life days. The higher the temperature, the more the content decreased. But DPPH inhibition rate, the contents of total phenolics, flavonoids and phloridzin didn't show obvious differences between different temperatures, they rapidly declined only during storage 3-6 months or 16-24 shelf-life days.1-MCP treatment effectively maintained the content of hyperoside, chlorogenic acid, quercetin, rutin hydrate, total phenolics, flavonoids and DPPH inhibition rate, and inhibited the increase in the content of phloridzin After 6 months storage, the content of hyperoside, flavonoids, total phenolics and DPPH inhibition rate in apple skins of control apple decreased by 26.7%, 15.05%, 9.41%, 14.67%, while the contents in apples treated with 1-MCP decreased only by 5.84%, 9.68%, 4.56%, 6.2%. During the shelf life, 1-MCP treatment took a significant influence on the contents of hyperoside, chlorogenic acid, quercetin, rutin hydrate, DPPH inhibition rate, flavonoids, total phenolics in fruits only after storage 3-6 months but not significant effects were seen in the fruits just after harvest.