梨多酚类物质研究进展OA

Pear is one of the three major temperate fruits in China,with a long cultivation history,rich nutritional value,and wide consumer acceptance.Polyphenolic compounds are a class of natural organic compounds containing multiple phenolic hydroxyl groups.As important secondary metabolites in plants,they have strong antioxidant abilities.The composition and content of polyphenolic substances in pear fruits not only affect the fruit color but also further affect the flavor quality of the fruits,which is one of the important indicators for evaluating the quality of pear fruits.This paper systematically reviews the main progress in the research field of pear fruit polyphenols in recent years,and summarizes the types and functions of polyphenolic substances,extraction methods of phenolic substances in pear fruits,analysis of polyphenol components and contents,factors affecting phenolic substances in pear fruits,research on polyphenols in pear fruits after cold storage,and molecular mechanisms,etc.,and makes a comparative analysis of the research results.By integrating the chemical,physiological and molecular aspects of polyphenol research,it provides a comprehensive theoretical basis and forward-looking perspective for the evaluation of pear fruit nutritional quality,the development of pear functional products based on polyphenols,and the breeding of new pear varieties with high antioxidant ability and low browning.