Evaluation of the Preservation Effect of Tea Polyphenol Treatment on Avocado Fruit

Abstract

To investigate the effect of tea polyphenols on the quality and physiological changes of avocado during post-harvest storage. Using the domestic avocado variety Guiyan 10 as the test material,the nutritional quality and antioxidant enzymes of different concentrations of tea polyphenols during storage of avocado were studied. The results showed that 2.0% tea polyphenols treatment could effectively prolong the fresh-keeping period of avocado. After 12 days of storage,the rot rate of 2.0% tea polyphenols treated avocado was 14.86%,which was 81.90% lower than CK. After 20 days of storage,2.0% tea phenol-treated avocado had a weight loss rate of 10.46%,hardness of 2.9 kg/cm2,soluble solid content of 7.45%,vitamin C contents of 42.88 mg/100 g,and soluble protein contents of 6.52 mg/g. Compared with the control,the avocado fruit maintained hardness and weight,controlled the decline of soluble solids,vitamin C,soluble protein,promoted the activity of superoxide dismutase(SOD),peroxidase(POD),reduced the decay rate,effectively extended the preservation time,while maintaining good nutritional quality. In summary,the 2.0% tea polyphenols treatment would have the best preservation effect on avocado,and it would be a safe,efficient and low-cost avocado preservation agent.