Eliana Vanesa Campero, Maria Julia Barrionuevo, A. C. G. Marigliano
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引用次数: 0
摘要
这项工作的目的是确定蓝莓在紫外线辐射下营养和质量特性的变化。蓝莓品种(JEWEL)由 Tierra de blueberries, Oran, Monteros, Tucuman 提供。通过高效液相色谱法(HPLC)和紫外可见光谱法(UV-vis)对颜色变化和多酚含量进行了参数分析。通过高效液相色谱法测定的多酚有德尔菲尼丁-3-半乳糖苷、德尔菲尼丁-3-葡萄糖苷、青花素-3-半乳糖苷、德尔菲尼丁-3-阿拉伯糖苷、青花素-3-葡萄糖苷、矮牵牛素-3-半乳糖苷、青花素-3-阿拉伯糖苷、矮牵牛素-3-葡萄糖苷、芍药苷-3-半乳糖苷、矮牵牛素-3-阿拉伯糖苷、麦饭石苷-3-半乳糖苷和麦饭石苷-3-葡萄糖苷。从所得结果可以得出结论,辐照水果和未处理水果中的多酚含量随时间的变化而变化,辐照水果的多酚含量值最接近初始时间值(对照组)。辐照导致的颜色变化没有明显差异。0 时,经处理的样品(IFC0)与标准样品(NFC0)之间的整个水果色差的 ΔE* 值等于 2.06。3 天后,天然样本的色差为 3.08,处理样本的色差为 6.06。因此,我们认为对蓝莓进行辐照是一种非常合适的保存方法,可以保持蓝莓的营养和质量特性。
Effect of UV radiation on postharvest conservation of blueberries
The objective of this work is to determine the variation in the nutritional and quality characteristics of blueberries subjected to UV radiation. Blueberries of the variety (JEWEL) provided by Tierra de blueberries, Oran, Monteros, Tucuman were used. The parameters analyzed were variations of the color and content of polyphenols by HPLC and UV-vis. Polyphenols determined by HPLC were: delfinidin-3-galactoside, delfinidine-3-glucoside, cyanidin-3-galactoside, delfinidin-3-arabinoside, cyanidin-3-glucoside, petunidin-3-galactoside, cyanidin-3-arabinoside, petunidin-3-glucoside, peonidin-3-galactoside, petunidin-3-arabinoside, malvidin-3-galactoside and malvidin-3-glucoside. From the results obtained, it is concluded that the polyphenol content varied in the irradiated fruits and in the untreated fruits as a function of time, with the values being closest to the initial time value (control) in the case of irradiated fruits. There were no appreciable differences in color change due to irradiation. At time 0, the color difference in the whole fruit between the treated sample (IFC0) and the standard (NFC0) gave ΔE* values equal to 2.06. After 3 days, the color difference was 3.08 for the natural sample and 6.06 for the treated sample. For this reason, it is considered that irradiation of blueberries is a very appropriate method for conservation, maintaining the nutritional and quality characteristics of blueberries.