文章题目：Chloroplast-richmaterial from the physical fractionation of pea vine (Pisum
sativum)postharvest field residue (Haulm)
文章链接：https://www.sciencedirect.com/science/article/pii/S0308814618314080
研究背景：●Chloroplastsis the location of biosynthesis for a number of molecules that have nutritionalcredentials as well as functional roles in vivo.
●Conventionalrecovery procedures of chloroplasts for biochemical analysis involve theaddition of isoosmotic solutions to the biomass before grinding. A moresustainable method is used in the current study in which the green biomass issqueezed by passing through a screw-press juicer and the extracted juicepreserves the chloroplast integrity.
●Thenutritional content in plants starts decreasing after harvesting.
实验材料：The peavine (Pisum sativum L.) haulm, comprising a complex mixture of leaves, vines,stems and peas, was kindly provided by The Green Pea Company (Yorkshire, UnitedKingdom). The biomass was freshly during pea harvest (August 2015) andimmediately brought to our laboratory facilities to be processed.
实验流程：Post-harvesttreatment【blanching (i.e.steaming), wilting (i.e. agingat different relative humidity values) ，fermentation(i.e. storage under anaerobic conditions)，frozenstorage】→Isolation of chloroplast-richfraction→macronutrient and micronutrient composition.
实验结果：
结论：●CRF from pea vine haulm is a promisingsource of lipid-soluble micronutrients: the PUFA α-linolenic acid, pro-vitaminA and vitamin E, since these are mostly synthesised and stored within thechloroplasts,
and carbohydrates.
●A sustainable physical fractionation hasbeen used to extract the CRF, based on sole mechanical juicing
●Post-harvest conditions are crucial topreserve the nutrients in the green haulm prior to CRF isolation.
● The largest decrease in the nutritionalcontent of CRF was caused by fermentation or wilting, regardless of the RHvalue, followed by a moderate loss during blanching or freeze storage.
●Optimisation of blanching parameters, isstill necessary to minimise the nutrient loss.
from 庞璐