Variation of vitamin C content and antioxidant capacities during the post-harvest storage of fresh fruits under different temperatures

IF 2.7 2区农林科学 Q1 ENTOMOLOGY

Journal of Stored Products Research Pub Date : 2024-09-25 DOI:10.1016/j.jspr.2024.102426

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引用次数: 0

Abstract

During post-harvest storage, vitamins and health promoting compounds of fresh fruits are prone to change. Variation in ascorbic acid (ASC), total vitamin C (VitC), total phenolic (TPC) and total flavonoid (TFC) and antioxidant capacities (ACs) were studied during storage of fresh fruits (31 species) for 14 days at three different temperatures. During storage, ASC (1.6–90.0%) and VitC (0.1–71.6%) contents decreased significantly in most of the fruits, irrespective to the storage temperature. Interestingly accumulation of ASC (1.0–245.0%) and VitC (0.5–102.8%) was also observed in some fruit species; Musa paradisiaca, Aegal marmelos, Citrus aurantifolia and Passiflora edulis. All the fruits with the highest rate of accumulation of ASC and VitC are climacteric fruits; Musa paradisiaca, Persea americana etc. In Psidium guajava, almost all the measured health promoting compounds were significantly lost during storage. In most of the under-utilized fruits, significant loss in TPC (Artocarpus heterophyllus (‘Wela’) at room temperature: 87.4%), TFC (Averrhoa carambola: 100.0%) and ACs could be observed. The highest percentage of losses (100.0%) in DPPH radical scavenging assay and Ferric reducing antioxidant potential were observed in Citrullus lantanus. According to the results of multivariate analysis of variance (MANOVA), there is a statistically significant effect (p < 0.0005) of fruit species, storage temperature and an interaction effect of those on changing rates of measured antioxidants. The reduction rates of measured antioxidants are significantly highest at room temperature, while which are significantly highest under freezing conditions compared to refrigeration. Refrigeration temperature is recommended for optimization of preservation of vitamin C and antioxidants during storage of fresh fruits.

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不同温度下新鲜水果采后贮藏期间维生素 C 含量和抗氧化能力的变化

在采后贮藏期间，新鲜水果中的维生素和促进健康的化合物容易发生变化。研究了新鲜水果（31 种）在三种不同温度下贮藏 14 天期间抗坏血酸（ASC）、总维生素 C（VitC）、总酚（TPC）和总黄酮（TFC）以及抗氧化能力（ACs）的变化。在贮藏过程中，大多数水果的 ASC（1.6-90.0%）和 VitC（0.1-71.6%）含量显著下降，与贮藏温度无关。有趣的是，在一些水果品种中也观察到了 ASC（1.0-245.0%）和 VitC（0.5-102.8%）的积累；这些水果品种包括麝香草、橘子、枳壳和西番莲。所有 ASC 和 VitC 积累率最高的水果都是攀缘果实：麝香草、美国鲈鱼等。在番石榴中，几乎所有测得的促进健康的化合物都在贮藏过程中大量流失。在大多数利用率较低的水果中，可以观察到 TPC（Artocarpus heterophyllus ('Wela') 在室温下：87.4%）、TFC（Averrhoa carambola：100.0%）和 AC 的显著损失。在 DPPH 自由基清除试验和铁还原抗氧化潜能试验中，观察到 Citrullus lantanus 的损失百分比（100.0%）最高。根据多变量方差分析（MANOVA）的结果，水果种类、贮藏温度和它们之间的交互作用对所测抗氧化剂的变化率有显著的统计学影响（p < 0.0005）。与冷藏相比，室温条件下测量的抗氧化剂减少率明显最高，而冷冻条件下测量的抗氧化剂减少率明显最高。建议采用冷藏温度来优化新鲜水果贮藏过程中维生素 C 和抗氧化剂的保存。

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来源期刊

Journal of Stored Products Research 生物-昆虫学

CiteScore

5.70

自引率

18.50%

发文量

112

审稿时长

45 days

期刊介绍： The Journal of Stored Products Research provides an international medium for the publication of both reviews and original results from laboratory and field studies on the preservation and safety of stored products, notably food stocks, covering storage-related problems from the producer through the supply chain to the consumer. Stored products are characterised by having relatively low moisture content and include raw and semi-processed foods, animal feedstuffs, and a range of other durable items, including materials such as clothing or museum artefacts.