Effects of Different Storage Techniques on the Antioxidant Capacity, Total Phenolics and Flavonoids of ¿hayward¿ Kiwifruit

Yildirim, I.; Bayır, Ayşe Güneş

doi:10.17660/actahortic.2013.1012.109

Cited by 6 publications

(5 citation statements)

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“…An individually conducted experiment showed an effect of storage conditions on AA, which is consistent with reports by other authors highlighting the fact that AA is higher in less ripe fruit [21]. In contrast, Yildirima and Bayira [34] found that AA does not change significantly in fruit during storage.…”

Section: Discussionsupporting

confidence: 90%

Nutritional Values of Minikiwi Fruit (Actinidia arguta) after Storage: Comparison between DCA New Technology and ULO and CA

2022

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The dietary properties of minikiwi make them, along with other fruits and vegetables, suitable as the basis for many slimming and pro-health diets. Prolonging the availability of minikiwi can be provided by different storage technologies. This experiment focused on evaluating the effect of various O2 and CO2 concentrations, i.e., low-oxygen atmosphere (DCA, 0.4% CO2:0.4% O2; ULO, 1.5% CO2:1.5% O2) or high-CO2 (CA, 5% CO2:1.5% O2) storage, in order to provide the consumer with fruits with comparable high nutritional values. Evaluation gave the basic characteristics of the fruits that characterize their health-promoting properties, i.e., total polyphenols (TPC), phenolic acids and flavonols, antioxidant activity (AA), monosaccharides, and acid content. The atmosphere with a higher CO2 content of 5% (CA) effectively influenced the high value of ascorbic acid even after 12 weeks of storage. DCA technology contributed to a significant inhibition of phenol loss but not as effectively as CA technology. In contrast, glucose and fructose contents were found to be significantly higher after storage in ULO or DCA, while sucrose content was more stable in fruit stored in CA or DCA. CA technology conditions stabilized the citric acid content of minikiwi, while DCA technology was less effective in inhibiting acid loss. The nutritional value of the fruit after storage in CA or DCA was not significantly reduced, which will allow the supply of fresh minikiwi fruit to be extended and provide a valuable component of the human diet.

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Section: Discussionsupporting

confidence: 90%

Nutritional Values of Minikiwi Fruit (Actinidia arguta) after Storage: Comparison between DCA New Technology and ULO and CA

2022

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“…1.0 mg AAC•g −1 f.w. An individually performed experiment did not prove a significant effect of storage conditions on AA, which is consistent with the reports of Yildirim and Bayir [25]. Individual findings indicate that the fruits of 'Bingo' PBR harvested in the second term (harvest B) were characterized by higher AA.…”

Section: Discussionsupporting

confidence: 89%

“…In general we can say that the TPC remained at a similar level ('Ananasnaya') or slightly decreased during storage ('Bingo' PBR ). Yildirim and Bayir [25] present a similar point of view and state that the storage of fruit in CA promotes the inhibition of polyphenols loss. In contrast, Fisk et al [35] observed an increase in the TPC in fruits of the 'Ananasnaya' stored at 2 • C. In an independently performed experiment, an increase in the TPC was observed up to 28th day of storage ('Ananasnaya'), however, it was not confirmed by statistics.…”

Section: Discussionmentioning

confidence: 91%

“…The minikiwi is a climacteric fruit and that is why the endogenous ethylene, produced even in small amounts, activates the exo-polygalacturonase, endo-polygalacturonase, pectin esterase and endo-1,4-β-D-glucanase enzymes contributing to firmness reduction [23]. The inhibition of this process by reducing synthesis of ethylene under low oxygen conditions or using 1-MCP can significantly contribute to extend the storage ability of fruits [24,25]. Therefore, the aim of these studies was to investigate changes in the physicochemical characteristics occurring in the minikiwi harvested in the different phases of physiological maturity and stored under normal versus of low oxygen conditions.…”

Section: Introductionmentioning

confidence: 99%

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Storage Quality Characteristic of Two Minikiwi Fruit (Actinidia arguta (Siebold & Zucc.) Planch. ex Miq.) Cultivars: ‘Ananasnaya’ and ‘Bingo’—A New One Selected in Poland

2021

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The consumer acceptability of the fruit is very important aspect of distribution. Consumers expect high-quality fruit with high pro-health values. The intention of the research was to assess the quality of hardy kiwi fruit changes during storage in order to provide consumers with high-quality fruit and nutraceutical content. A particular challenge was to assess the storage capacity of the new Polish variety ‘Bingo’PBR. This is a protected Plant Breeder’s Right (PBR) cultivar in accordance with the Union Internationale pour la Protection des Obtentions Vegetates (UPOV). The storage quality of the fruit of the ‘Bingo’ cultivar was assessed in contrast to the fruit of the ‘Ananasnaya’ cultivar, the basic minikiwi cultivar. The experiment assessed the effect of the fruit ripeness phase during harvest (°Brix −7.7 and 9.0) and the effect of the storage conditions, i.e., normal atmosphere cold store (0.1% CO2: 21% O2) versus controlled atmosphere (1.5% CO2: 1.5% O2). In the fruit evaluation, the focus was concentrated on changes in the basic color of the peel, firmness, soluble solids content, acidity, as well as the main health-promoting attributes, i.e., antioxidant activity, vitamin C content and total polyphenols. In the experiment, it was found the fruits of ‘Ananasnaya’ variety were almost 40% harder than the fruits of ‘Bingo’PBR variety. The CA technology (1.5% CO2: 1.5% O2) allows for the acceptable firmness of the fruit for up to 56 days of storage. The earlier harvest with an extract content of 7.0–7.5°Brix also promotes higher fruit firmness. Fruits stored in a normal atmosphere cold store ripen faster and are fully ripe after 28 days. ‘Bingo’PBR variety is characterized by fruits with a higher ascorbic acid content than the fruits of ‘Ananasnaya’ variety. The vitamin C content in fruits increases up to 28 days, regardless of the conditions in which they are stored. The content of polyphenols does not change significantly during storage, which reflects the higher stability of these compounds in fruits.

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“…These types of compounds have been drawing increasing attention due to their potent antioxidant properties and their marked effects in the prevention of various oxidative stress associated diseases, such as cancer. 21 It was found that the antioxidant and hypolipidemic effects of the pomelo juice sac and the total phenolics were significantly correlated with ferric-reducing antioxidant power and Troloxequivalent antioxidant capacity. 3 Previous studies showed that the segment membranes of GX have stronger antioxidant capacity than the juice sac.…”

Section: Discussionmentioning

confidence: 99%

Comparative Studies on the Quality and Lycopene Content of Pomelo (Citrus grandis Osbeck) Cultivars

HongJuan

Kui

et al. 2020

Natural Product Communications

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Three cultivars of pomelo “Guanximiyou” (GX) and its variants “Hongroumiyou” (HR) and “Sanhongmiyou” (SH) were selected as experimental materials to evaluate the quality and edible value of the fruit. In this study, the fruit quality and lycopene contents were investigated. The results show that among the 3 cultivars used, the contents of soluble solids, vitamin C, and total phenol in the juice sac of SH were the highest, followed by HR and GX. SH has the largest fruit shape index, soluble sugar content: GX > HR > SH, and titratable acid content: GX < HR < SH. From our findings, the content of lycopene was the highest in SH, followed by HR and GX. SH has the greatest potential for production due to its appreciable content of lycopene and fruit quality.

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Effects of Different Storage Techniques on the Antioxidant Capacity, Total Phenolics and Flavonoids of ¿hayward¿ Kiwifruit

Cited by 6 publications

References 0 publications

Nutritional Values of Minikiwi Fruit (Actinidia arguta) after Storage: Comparison between DCA New Technology and ULO and CA

Nutritional Values of Minikiwi Fruit (Actinidia arguta) after Storage: Comparison between DCA New Technology and ULO and CA

Storage Quality Characteristic of Two Minikiwi Fruit (Actinidia arguta (Siebold & Zucc.) Planch. ex Miq.) Cultivars: ‘Ananasnaya’ and ‘Bingo’—A New One Selected in Poland

Comparative Studies on the Quality and Lycopene Content of Pomelo (Citrus grandis Osbeck) Cultivars

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