Received: 16-11-2018
Accepted: 06-04-2019
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Thuy Huong Nguyen
2
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Hong Anh Thi Nguyen
2
Keywords
Hợp chất phenolic, chỉ số màu, Psidium guajavaL., chín
Abstract
Ổi (Psidium guajavaL.) là một loại cây nhiệt đới, được sử dụng làm thực phẩm và thuốc để chữa một số bệnh. Nghiên cứu này nhằm đánh giá sự biến đổi về chỉ số sinh lý, hàm lượng phenolic và khả năng kháng oxy hóa trong quá trình chín của hai giống ổi, Đồng Du và Đại Loan. Quả ổi được thu hoạch ở bốn giai đoạn khác nhau, giá sinh lý, chuyển màu, chín và chín quá. Hàm lượng phenolic và hoạt tính kháng oxy hóa được xác định bằng phương pháp Folin-Ciocalteu và DPPH. Kết quả cho thấy trong quá trình chín, đường kính và trọng lượng của giống ổi Đông Du tăng đáng kể, trong khi các biến số này của giống Đại Loan không thay đổi đáng kể. Về chỉ số màu sắc, các giá trị L, a và b tăng lên, trong khi giá trị hue giảm ở cả hai giống trong quá trình chín của quả. Hàm lượng acid ascorbic tăng trong quá trình chín và không có sự khác biệt giữa hai giống. Hàm lượng phenolic và hoạt tính kháng oxy hóa giảm trong quá trình chín và hai chỉ số này cao hơn ở giống Đông Du so với giống Đại Loan. Hàm lượng phenolic và khả năng chống oxy hóa có mối tương quan chặt (P <0,001), cho thấy các hợp chất phenolic là chất kháng oxy hóa chính trong ổi. Giai đoạn chín là thời điểm thích hợp để thu hoạch trái cây để tiêu thụ để. Thời gian thu hoạch phù hợp là rất quan trọng để sản xuất các sản phẩm ổi chất lượng cao như nước ép ổi và mứt.
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