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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Diversity and Relationships in Key Traits for Functional and Apparent Quality in a Collection of Eggplant: Fruit Phenolics Content, Antioxidant Activity, Polyphenol Oxidase Activity, and Browning
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Diversity and Relationships in Key Traits for Functional and Apparent Quality in a Collection of Eggplant: Fruit Phenolics Content, Antioxidant Activity, Polyphenol Oxidase Activity, and Browning

机译：茄子功能和外观品质关键性状的多样性和关连性：水果中的酚类含量，抗氧化活性，多酚氧化酶活性和褐变

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摘要

Eggplant (Solatium melongena) varieties with increased levels of phenolics in the fruit present enhanced functional quality, but may display greater fruit flesh browning. We evaluated 18 eggplant accessions for fruit total phenolics content, chlorogenic acid content, DPPH scavenging activity, polyphenol oxidase (PPO) activity, liquid extract browning, and fruit flesh browning. For all the traits we found a high diversity, with differences among accessions of up to 3.36-fold for fruit flesh browning. Variation in total content in phenolics and in chlorogenic acid content accounted only for 18.9% and 6.0% in the variation in fruit flesh browning, and PPO activity was not significantly correlated with fruit flesh browning. Liquid extract browning was highly correlated with chlorogenic acid content (r = 0.852). Principal components analysis (PCA) identified four groups of accessions with different profiles for the traits studied. Results suggest that it is possible to develop new eggplant varieties with improved functional and apparent quality.
机译：果实中酚类含量增加的茄子（Solatium melongena）变种具有增强的功能品质，但可能显示出更大的果肉褐变。我们评估了18种茄子的果实总酚含量，绿原酸含量，DPPH清除活性，多酚氧化酶（PPO）活性，液体提取物褐变和果肉褐变。对于所有性状，我们都发现了高度的多样性，其中果肉褐变的种质间差异高达3.36倍。酚类和绿原酸含量的总含量变化仅占果肉褐变的18.9％和6.0％，PPO活性与果肉褐变没有显着相关。液体提取物褐变与绿原酸含量高度相关（r = 0.852）。主成分分析（PCA）针对所研究的性状确定了四组具有不同特征的种质。结果表明，有可能开发功能和外观品质得到改善的新茄子品种。

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