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ACTA HORTICULTURAE SINICA ›› 2006, Vol. 33 ›› Issue (5): 1137-1140.

• 研究报告 • Previous Articles     Next Articles

The Influence of Phenols on Tissue Browning of Phalaenopsis

Yin Fang1, 2 ;Ge Hong1*;Peng Keqin2;Zhao Lingli1, 3;Zhou Yujie1;Li Qiuxiang1   

  1. (1 Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China; 2 Key Laboratory of phytohormones of Hunan Agricultural University, Changsha, Hunan 410128, China; 3College of Horticulture, Northwest A & F University, Yangling, Shaanxi 712100, China)
  • Received:2005-12-08 Revised:2006-05-17 Online:2006-10-25 Published:2006-10-25

Abstract: Three varieties of Phalaenopsis spp. including A1, B3 and R4 were used as materials, High Performance Liquid Chromatography (HPLC) was used to analyze phenolic acids of Phalaenopsis spp. qualitatively and quantitatively. Results showed that chlorogenic acid, catechol, catechuic acid, caffeic acid and
gallic acid, phydroxybenzoic acid, coumaric acid were correlated with browning, and the influence of benzoic acid on browningwas neglectable; The dynamic changes of total phenolic acids contentswere studied. Results showed that total phenolswere positively correlated with browning.

Key words: Phalaenopsis, Browning, Phenolic acid, Total phenols