Polyphenol composition and antioxidant capacity in pulp and peel of apricot fruits of various varieties and maturity stages at harvest

This study investigates the effects of different cold storage times (30 days—CS‐30d, 40 days—CS‐40d, and 50 days—CS‐50d) on quality of “Cuiguan” pear fruits during shelf life. The data showed that, compared with 0 days of cold storage, the weight loss and rot rate of the fruit on the shelf increased, the hardness and nutritional quality of the fruit decreased rapidly, and the deterioration rate of the fruit was aggravated. By comparing the quality changes of three storage periods fruits during the shelf life at room temperature, it was found that the longer the refrigeration time was, the faster the quality of “Cuiguan” pear fruit declined in the later shelf life, and the easier the fruit deteriorated. Principal component analysis showed that the quality of Cuiguan pear fruits of CS‐50d deteriorated fastest during shelf life at room temperature, followed by fruits stored for CS‐40d and CS‐30d. This provides a theoretical basis for selecting the cold storage time of “Cuiguan” pear. Practical applications At present, the effect of the refrigeration time of Cuiguan pear on the shelf at room temperature has not been reported. By comparing the changes of fruit quality during shelf life after different cold storage time (30, 40, and 50 days), the optimum cold storage time for Cuiguan pear was 30 days. It prolong the fruit duration and ensured that the fruit quality maintained a high level during shelf life at room temperature.

Section: Resultssupporting

confidence: 88%

Influence of different cold storage times on quality of “Cuiguan” pear fruits during shelf life

Kan

Gao

Wan

et al. 2019

“…Our study showed a similar result and further found that the higher the level of bioactive compounds retained in “Xingmei” apricots, the less chilling injury occurred after long‐term storage at NFT, which may be due to the positive correlation between phenolics and antioxidant capacity (Liu et al, , ). These bioactive compounds, including phenolics, carotenoid, and ascorbic acid, have been shown to be the important active substances in the reactive oxygen scavenging system (Fan, Jiao, Wang, Cao, & Jiang, ).…”

Section: Resultsmentioning

confidence: 99%

Near freezing point temperature storage inhibits chilling injury and enhances the shelf life quality of apricots following long‐time cold storage

Liu

Zhao

Fan

et al. 2019

Self Cite

To improve postharvest quality, apricots (cv. Xingmei) were stored at a near freezing temperature (NFT, −1.7 ± 0.2°C) or 0°C for 60 days to evaluate storage and shelf life quality. Apricot fruits stored at three low temperatures for short (20 days), medium (40 days), and long (60 days) periods were moved to shelf life storage for 4 days to assess the impact of chilling injury on apricot quality. Similar quality was observed after short‐period storage; higher chilling injury was observed after medium storage at 5°C than at 0°C and NFT; and following long‐time storage, only NFT‐treated fruits exhibited no chilling injury. Following long‐time NFT storage (60 days) and shelf life storage, apricots maintained higher firmness, extractable juice, antioxidant capacity, and bioactive compounds content, as well as reduced chilling injury (e.g., membrane permeability and hydrogen peroxide and malondialdehyde content) than at the other two cold storage temperatures. Practical applications Severe cold damage was observed after 60 days of storage at 0°C and 5°C, whereas near freezing point temperature (NFT) storage inhibited chilling injury. We found that NFT storage may improve the bioactive compound and antioxidant activity in stored apricots. To date, NFT storage has not been widely studied from a theoretical or practical perspective. We believe that the NFT storage can more extend the storage period and improve commodity quality after long‐term storage of apricots on industrial or commercial application.

“…To analyze the ascorbic acid content of fruits, the analyte was extracted from 2 g fresh samples using Liu, Cao, and Jiang's method (), and the concentration of ascorbic acid was determined using high‐performance liquid chromatography (Liu et al, ). To investigate the phenolics and flavonoids content, samples were extracted from 10.0 g frozen apricot flesh as previous conditions (Fan, Jiao, Wang, Cao, & Jiang, ). Total phenolics (TPs) content and total flavonoids (TFs) content measurements were modified from Fan et al ().…”

Section: Methodsmentioning

confidence: 99%

“…To investigate the phenolics and flavonoids content, samples were extracted from 10.0 g frozen apricot flesh as previous conditions (Fan, Jiao, Wang, Cao, & Jiang, ). Total phenolics (TPs) content and total flavonoids (TFs) content measurements were modified from Fan et al (). The carotenoids were extracted and measured following the method by Barba, Hurtado, Mata, and Ruiz ().…”

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Comparison of non-contact blanching and traditional blanching pretreatment in improving the product quality, bioactive compounds, and antioxidant capacity of vacuum-dehydrated apricot

Liu

Fan

Shu

et al. 2019

Self Cite

Browning and loss of bioactive compounds during thermal dehydration are critical problems associated with food product processing. The aim of this study was to develop and compare an innovative non‐contacted blanching (NB) method with traditional hot water or steam blanching (SB) methods. The NB method not only requires less equipment but is also more efficient and can reduce the nutrient loss associated with traditional blanching. Our study found that NB is efficient in inhibiting enzyme activity and can retain more bioactive compounds (total polyphenols, total flavonoids, total carotene, ascorbic acid, protocatechuic acid, (+)‐catechin, chlorogenic acid, and quercetin‐3‐rutinoside). Because of the higher content of bioactive compounds, the antioxidant capacity was also higher after treatment using the NB method than traditional methods. Thus, the NB blanching method may have potential applications in the food processing industry to improve the quality of food products in an economically viable manner. Practical applications Some regular problems such as browning and loss of nutrients are encountered in all thermal dehydration methods. Traditional water blanching can inactivate enzymes responsible for deterioration reactions in dehydrated products but it can directly lead to nutrient loss in hot water. Although the steam blanching (SB) method is not associated with the problems mentioned above, its efficiency is inconsistent and the equipment cost is higher than that for water blanching. Hence, the non‐contact blanching (vacuum packing blanching) was compared with the traditional method in terms of nutrient retention and quality improvement. This non‐contact blanching method cannot only achieve the purpose of inactivating enzymes as in traditional water or SB to improve quality but also maximizes the protection of bioactive compounds. In addition, because of the high cost of traditional non‐contact blanching, this study aimed to find an efficient and low‐cost alternative method to these methods.