ניהול
קהילה:
אסיף מאגר המחקר החקלאי
Degreening and postharvest storage influences 'Star Ruby' grapefruit (Citrus paradisi Macf.) bioactive compounds
Year:
2012
Source of publication :
Food ChemistryAuthors :
פורת, רון
;
.
Volume :
135
Co-Authors:
Chaudhary, P., Vegetable and Fruit Improvement Center, Department of Horticultural Sciences, Texas AandM University, College Station, TX 77845, United States
Jayaprakasha, G.K., Vegetable and Fruit Improvement Center, Department of Horticultural Sciences, Texas AandM University, College Station, TX 77845, United States
Porat, R., Department of Postharvest Science, ARO, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Patil, B.S., Vegetable and Fruit Improvement Center, Department of Horticultural Sciences, Texas AandM University, College Station, TX 77845, United States
Jayaprakasha, G.K., Vegetable and Fruit Improvement Center, Department of Horticultural Sciences, Texas AandM University, College Station, TX 77845, United States
Porat, R., Department of Postharvest Science, ARO, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Patil, B.S., Vegetable and Fruit Improvement Center, Department of Horticultural Sciences, Texas AandM University, College Station, TX 77845, United States
Facilitators :
From page:
1667
To page:
1675
(
Total pages:
9
)
Abstract:
Ethylene is commercially used for artificial degreening of early season grapefruits. The present study investigated the effect of degreening and storage period on Star Ruby grapefruit (Citrus paradisi Macf.) bioactive compounds. Freshly harvested grapefruits were degreened in commercial packing shed for 60 h using 2 ppm of ethylene at a constant temperature of 20 °C. Both degreened and non-degreened (control) fruits were stored at 10 °C for 21 days and later transferred to 20 °C for a period of 14 days to simulate shipment and retail store market conditions. Bioactive compounds including carotenoids, limonoids, flavonoids and furocoumarins were analyzed using high performance liquid chromatography. Nomilin was significantly higher (P < 0.05) in degreened fruits at 35 days after storage. In contrast, flavonoids such as narirutin, naringin and poncirin were significantly (P < 0.05) lower in degreened fruits at 35 days after storage. Degreening treatment reduced the levels of deacetyl nomilinic acid glucoside and bergamottin after 35 days of storage; however, it had no significant effect on total soluble solids, decay, fruit softening, taste, odour, ascorbic acid, β-carotene, lycopene, limonin, neohesperidin, didymin, 6,7-dihydroxybergamottin, 5-geranyloxy-7- methoxycoumarin and radical scavenging activity. Therefore, degreening could be utilized to enhance the grapefruit aesthetic quality, with minimal effect on nutritional quality. © 2012 Elsevier Ltd. All rights reserved.
Note:
Related Files :
color
ethylene
Female
flavonoids
food preservation
grapefruits
Male
odors
taste
עוד תגיות
תוכן קשור
More details
DOI :
10.1016/j.foodchem.2012.05.095
Article number:
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
21472
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:44
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