Changes in phenolics and antioxidant property of peach fruit during ripening and responses to 1-methylcyclopropene

Liu, Hui; Cao, Jiankang

doi:10.1016/j.postharvbio.2015.06.012

Cited by 80 publications

(53 citation statements)

References 53 publications

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“…Krupa et al (2011) also noted decreasing total phenolics content levels during cold storage in A. arguta fruit but with no pre-storage treatment. Liu et al (2015) reported that 1-MCP could delay or reduce the total phenolics content accumulation in peaches, which is in agreement with studies on avocados . In this study, as compared to the control and other treatments, no particular effect of 1-MCP on total phenolics content was noted.…”

Section: Resultssupporting

confidence: 89%

Effect of kiwiberry pre-storage treatments on the fruit quality during cold storage

Stefaniak

Sawicka

Krupa

et al. 2017

Zemdirbyste-Agriculture

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The kiwiberry (Actinidia arguta (Siebold et Zucc.) Planch ex Miq) has become a widely studied species in recent years due to its high resistance to low temperature and high content of health-promoting phytochemicals. The aim of this study was to verify the effect of pre-storage application of oxalic acid, salicylic acid and acetylsalicylic acid, calcium chloride (CaCl 2 ) and 1-methlycyclopropene (1-MCP) on quality changes of the kiwiberry cultivar 'Weiki' during cold storage. During six weeks of storage fruit firmness, titratable acidity and the total ascorbate content decreased from an average of 61 N, 1.5%, 857 mg kg -1 to 2.5 N, 1%, 380 mg kg -1 , respectively. Contrary, the soluble solids and the total phenolics content increased from an average of 0.30%, 73.5 mg kg -1 to 0.51%, 172 mg kg -1 , respectively. Application of 1-MCP clearly improved fruit firmness and inhibited the ascorbate loss. Compared to the control, the fruit firmness and total ascorbate content was higher by 50% and 13%, respectively. The acetylsalicylic acid treated fruit exhibited significant drop of phenolics as compared to the control. There was no significant difference in fruit total antioxidant activity determined immediately after harvest and at the end of storage (16.7 vs 17 mmol kg -1 , respectively). Fruit treated by salicylic acid, CaCl 2 and 1-MCP was characterized by a significantly higher titratable acidity compared to the control group. This study showed that the highest ability to maintain fruit quality during cold storage was exhibited by 1-MCP treated kiwiberry.

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Section: Resultssupporting

confidence: 89%

Effect of kiwiberry pre-storage treatments on the fruit quality during cold storage

Stefaniak

Sawicka

Krupa

et al. 2017

Zemdirbyste-Agriculture

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“…Therefore, these results revealed that NFT storage enhanced the reducing power and antioxidant activity of apricots. These results were similar to those for the TPC and TFC that showed a positive correlation between antioxidant capacity and phenolics (Liu et al, ). The results also showed that NFT storage could delay the initiate of the peak value of antioxidant activity and maintain higher activity in apricot fruits at the final storage period.…”

Section: Resultssupporting

confidence: 89%

Impact of near freezing temperature storage on postharvest quality and antioxidant capacity of two apricot ( Prunus armeniaca L.) cultivars

et al. 2019

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To reduce the postharvest loss and improve apricot quality attributes, near freezing temperature (NFT) technology was applied to store apricot cultivars (var. “Xiaobai” and “Daliguang”). The NFT storage temperatures for the “Xiaobai” apricot and “Daliguang” apricot were determined as −1.9 to −2.3°C and −1.2 to −1.6°C, respectively. Storage at NFT significantly improved the storage quality of apricots by suppressing respiration rate, ethylene production, decay rate, internal browning index, membrane permeability, and malondialdehyde content. Apricots stored at NFT maintained higher firmness, total soluble solids, titrable acid, total phenolics, total flavonoids, and ascorbic acid content than those stored at 0–1°C. Additionally, NFT storage enhanced the capacity of radical scavenging and metal chelating, antioxidant properties in apricots compared to those stored at 0–1°C. Hence, NFT storage proved to be an effective method to improve the quality and antioxidant attributes of apricots. Practical applications This study explored the effect of storage at near freezing temperature (NFT) on the postharvest quality of two cultivars of apricot (var. “Xiaobai” and “Daliguang”). We found that storage for 70 days at NFT resulted in better edible quality compared to storage at 0–1°C and 4–6°C. Apricot quality was determined in terms of respiration rate, ethylene production, decay rate, internal browning index, membrane permeability, malondialdehyde content, firmness, total soluble solids, titrable acid, total phenolics, total flavonoids, and ascorbic acid content. The antioxidant properties of the fruits were also retained during storage at NFT. We believe that our study makes a significant contribution to the preservative industry because it demonstrates the superiority of NFT storage over low temperature for apricots.

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“…HPLC analysis was performed using Shimadzu LC‐20AT pumps and SPD‐M20A diode array detection and chromatographic separations were performed on a C18 column (Shim‐pack VP‐ODS 15 cm × 4.6 mm ID, 5 μm, Shimadzu Co., Japan) according to a previous method (Liu, Cao, & Jiang, ). The mobile phase consisted of 1% (v/v) acetic acid in water (eluent A) and methanol (eluent B).…”

Section: Methodsmentioning

confidence: 99%

Dehydrofreezing of peach: Blanching, D‐sodium erythorbate vacuum infiltration, vacuum dehydration, and nitrogen packaging affect the thawed quality of peach

et al. 2019

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Peach slices were blanched (BL), vacuum infiltrated with D‐sodium erythorbate (SE), predehydrated, and then nitrogen packaged (NP) before freezing to improve their quality. Our results showed that the BL, SE, and NP pretreatments remarkably improved the quality of frozen peaches. Frozen peaches pretreated by SE+NP+BL showed the highest total phenolic content (TPC), total antioxidant capacity (TAC), and 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) scavenging capacity after thawing at 20°C for 24 hr. The soluble solids content and firmness of low‐maturity peaches dehydrated to 25% dehydration of their weight were 11.1% and 211.2% higher than those of the control samples, respectively, while their drip loss was 71.9% lower than that of the controls. In conclusion, pretreatment by BL, predehydration, SE, and NP before freezing can significantly improve the quality of frozen peaches after thawing. Practical applications We believe that our study results have practical applications because the method of vacuum dehydration combined with blanching, nitrogen packaging, and D‐sodium erythorbate treatment of peaches maintains their original taste, inhibits color change, and decreases drip loss. This method is suitable for fruit frozen and stored at a commercial freezing temperature of −20°C and does not need advanced equipment or technology. It can be easily carried out during the fruit freezing process and can be applied to other frozen stored fruits besides peaches.

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Changes in phenolics and antioxidant property of peach fruit during ripening and responses to 1-methylcyclopropene

Cited by 80 publications

References 53 publications

Effect of kiwiberry pre-storage treatments on the fruit quality during cold storage

Effect of kiwiberry pre-storage treatments on the fruit quality during cold storage

Impact of near freezing temperature storage on postharvest quality and antioxidant capacity of two apricot ( Prunus armeniaca L.) cultivars

Dehydrofreezing of peach: Blanching, D‐sodium erythorbate vacuum infiltration, vacuum dehydration, and nitrogen packaging affect the thawed quality of peach

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