期刊
POSTHARVEST BIOLOGY AND TECHNOLOGY
卷 76, 期 -, 页码 50-57出版社
ELSEVIER
DOI: 10.1016/j.postharvbio.2012.09.006
关键词
UV-C treatments; Flavonoids; Phenolic acids; Total phenolics; Antioxidant capacity
资金
- National Natural Science Foundation of China [31071635]
- Chinese National Key Technology RD Program [2012BAD31B06]
- Postdoctoral Foundation of China [316000-X91102]
The effect of UV-C treatments (0.75, 1.5 and 3.0 kJ/m(2)) on fruit quality, phenolic compounds and antioxidant capacity of minimally processed Satsuma mandarin during 12 days of storage at 4 degrees C was studied. The results showed that UV-C treatments had no adverse effects on quality attributes, ascorbic acid, phenolic acids and antioxidant capacity of mandarin segments. Significant increases of flavonoids (22.20% and 21.34% for narirutin, 11.75% and 33.25% for hesperidin) and total phenolics (5.73% and 8.13%) were found in 1.5 and 3.0 kJ/m(2) UV-C treated fruit at 3 days of storage. Further study confirmed that the increase of flavonoids occurred during the first 3 days and diminished after 4 days of storage. UV-C dose at 3.0 kJ/m(2) did not further improve the increase of flavonoids, and 0.75 kJ/m(2) had no significant effects on phenolics. Proper application of UV-C treatment could be a new way to enhance the functional quality of minimally processed citrus fruit. (C) 2012 Elsevier B.V. All rights reserved.
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