Relationships among simple phenol, flavonoid and anthocyanin in apple fruit peel at harvest and scald susceptibility

Ju, Zhiguo; Yuan, Yahong; Liu, Chenglian; Zhan, Shumin; Wang, Mingxiang

doi:10.1016/0925-5214(95)00062-3

Cited by 78 publications

(46 citation statements)

References 20 publications

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“…An increase in anthocyanin content by low temperature postharvest storage has been reported for different fruit, such as strawberries (Gil et al 1997;Kalt et al 1999), cranberries (Kalt et al 1999), blueberries (Connor et al 2002, cherries (Gonçalves et al 2005), oranges (Lo Piero et al 2005) and grapes ). However, in the case of apple fruit the levels of anthocyanins do not appear to be stable throughout low temperature storage (Ju et al 1996). In pomegranates, the increase in anthocyanin content was correlated with the activity of anthocyanin biosynthetic pathway enzymes: PAL and UDPglucose:flavonoid-3-O-glucosyltransferase (UFGT) (Holcroft et al 1998).…”

Section: Effect Of Postharvest Treatments Food Processing and Storagementioning

confidence: 95%

Anthocyanins: from plant to health

2007

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Anthocyanins are a group of natural occurring pigments responsible for the red-blue colour of many fruits and vegetables. Anthocyanins are of interest for two reasons because they cannot only be used in the technological field as natural colorants but also have important implications in the field of human health. Numerous studies indicate the potential effect that this family of flavonoids may have in reducing the incidence of cardiovascular disease, cancer, hyperlipidemias and other chronic diseases through the intake of anthocyanin-rich foods. This review examines existing literature in this area: from plant content and distribution to health implications, including the effect of agronomic and genetic modifications on the anthocyanin content of plants as well as other biotechnological factors and food processing. The bioavailability, metabolism, bioactivity, and epidemiology of anthocyanins will also be reviewed.

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Section: Effect Of Postharvest Treatments Food Processing and Storagementioning

confidence: 95%

Anthocyanins: from plant to health

2007

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“…In the pulp, the values found were significantly lower, ranging from 36 to 41 mg 100g-1 gallic acid Eq at harvest 2 and 1 respectively, the results are in agreement with Nicolas et al (1994), which obtained for different cultivars a peel/pulp ratio of 3 to 10. Ju et al (1996) working with 'Delicious' and 'Ralls' apples also obtained markedly superior results for the peel when compared to the pulp. In apples, the phenolic compounds are located in the vacuoles (97%), and in the cells of the epidermis and sub-epidermis their concentrations are higher than the amounts found in the internal tissues of the fruit.…”

Section: Resultsmentioning

confidence: 88%

Physico-chemical and bioactive compounds characterization of apple ‘Gala’ mutants harvested at two different time points

Ferrareze¹,

Piovezan²,

Castilho³

et al. 2017

Commun. Plant Sci.

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“…Awad and de Jager (2003) observed different trends of total phenols during storage than other authors have confirmed. Kolesnik, Elizarova, Starodubsteva, Afanasyeva, and Erokhina (1977) affirmed an increase of total phenols, whereas Piretti et al (1994) affirmed a decrease, andJu, Yuan, Liu, Zhan, andWang (1996) found no changes in the amount of total phenols during storage.…”

Section: Resultsmentioning

confidence: 91%