关键词: 蒲公英, 绿原酸, 包合物, 保鲜, 葡萄

Abstract: The preservation effects on grape fruits with highly purified dandelion CA and its inclusions were investigated in this paper. Results showed that, during its storage period, all of them can effectively reduce the weight-lost rate and mildewing rate, delay the increase of the membrane permeability, inhibit the decrease of the contents of the total acidity and vitamin C, and resist the stabilities of SOD activities. Results also indicated a close positive correlationship among the effects on the stored grapes and the concentration of CA and its inclusions. The preservation effects of CA inclusions were better than those of CA alone, and the effects of CA inclusion with neural heterpolysaccharide of Bletilla striata(B-CA) prove to be the best of all. Results may owe to the increasing of stabilities of CA inclusions and B-CA may form a protective membrane outside the stored grapes.

Key words: dandelion, CA(chlorogenic acid), inclusions, preservation, grape