Fruit Antioxidant Activity, Ascorbic Acid, Total Phenol, Quercetin, and Carotene of Irwin Mango Fruits Stored at Low Temperature after High Electric Field Pretreatment

Abstract

Greenhouse-grown tree ripe (TR) and mature green (MG) mangoes (cv. Irwin) were exposed to high electric field treatment before 20 and 30 days of storage at 5 degrees C. MG fruits were allowed to ripen at room temperature after low-temperature storage. Fruit physical quality attributes, ascorbic acid, carotene, quercetin, total phenols, and antioxidant capacity were estimated before and after the storage period. Antioxidant capacity of fruit juice was estimated using the ferric reducing antioxidant power (FRAP) assay. Fruit firmness decreased significantly during storage. Titratable acidity decreased 20 days after storage. Total soluble solids did not change during storage. Antioxidant capacity of fruits remained unchanged up to 20 days of storage period and decreased thereafter. Total phenol and carotenes increased during storage. Antioxidant capacity of fruits was significantly correlated only to ascorbic acids. Peel color and carotenes were higher in TR fruits, whereas titratable acidity and firmness were higher in MG fruits. There was no significant difference in other parameters between the stages of picking. Electric field pretreatment affected the respiration and antioxidant capacity of TR fruits and did not have any significant affect on other parameters. TR mangoes of cv. Irwin are more suitable for low-temperature storage and can be successfully stored for up to 20 days at 5 degrees C without any significant losses in functional properties and quality attributes.

Effect of edible coatings on bioactive compounds and antioxidant capacity of tomatoes at different maturity stages

“…Hydrophilic extracts were obtained according to the method of Shivashankara et al (2004) with some modifications. Tomato sample (30 g) was homogenized in 10 mL of 80 % methanol, using an Ultra Turrax®T25 basic homogenizer (IKA Works, Wilmington, NC, USA).…”

Volatile Aromatic Constituents of Tree Ripened and Mature Green ‘Irwin’ Mango Fruits during Low Temperature Storage

“…Among sesquiterpenes, α-caryophyllene was the major one followed by α-copaene and humulene. Lower alcohol production during low temperature storage may be due to the reduction in respiration (Shivashankara et al, 2004). Reduction in alcohols and an increase in aldehydes have been observed when 'Kensington pride' mangoes were ripened at 15°C as compared to ripening at 30°C (Lalel et al, 2004a).…”

Influence of postharvest processing and storage on the content of phenolic acids and flavonoids in foods

“…Plums [131,178], sorghum [88], potatoes [76,124], mangos [124,179,180], kernels [138], cherries [13, 42,43,181], spinach [124,156,182], kale [183], broccoli [124,145], cabbage [55], asparagus [156], lettuces [124], oranges [124], arugulas [137], tea [184], artichokes [132], coffee [185], honey [133,186], apricots [187], citrus fruits [136], oranges [142], bush butter fruits [188], radishes [156,189], cabbages [156,124], pepper [156], olive oil [85,190], cowpeas [104], cactus pears [191], Kancolla seeds [192], Pinto beans [193], beans [82], soybeans [99], and lentils [82].…”

“…The following list gives an enumeration of all the measures or procedures investigated: Maturity, ripening and time of harvest [63,74,82,99,115,116,176,178,179,188,189,194] 58,112,142,162,181,191,196], differentiation in fractions [114,167,174], peeling [109,142,153,180], special pressing or extraction [2, 64,72,165], enzymatic treatment and maceration [51], irradiation [53,158,175,183], drying [8,102,132,152,159], sensory effects [51], germination [88], browning-blanching and polyphenoloxidase (PPO) activity [124], proveniences [8,12,63,107,110,112,…”