期刊
POSTHARVEST BIOLOGY AND TECHNOLOGY
卷 132, 期 -, 页码 195-201出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.postharvbio.2017.03.015
关键词
Apple; Pulsed electric fields; Phenolic compounds; Antioxidant capacity; Abiotic stress
资金
- Spanish Institute of Agricultural and Food Research and Technology (INIA) [RTA2010-00079-C02-02]
- Spanish Ministry of Economy and Competitiveness [AGL2013-44851-R]
The effects of pulsed electric fields (PEF, 0.008-1.3 kJ kg(-1)) on the total phenolic, flavonoid and flavan-3-ol contents, as well as on the antioxidant capacity of apples stored at different temperatures (4 and 22 degrees C) along 48 h were studied. Contents of phenolic compounds observed in PEF-treated apples were higher than those of untreated. The mildest PEF treatment (0.008 kJ kg(-1)) produced the maximum increases of total phenolics (13%) and flavan-3-ol (92%) contents in apples stored during 24 h at 22 degrees C, while it was observed at 4 degrees C for flavonoids (58%). On the other hand, the antioxidant capacity of apples was enhanced by 43% respect to that of untreated with the mildest PEF treatment after 12 h at 4 degrees C and by 15% after 24 h at 22 degrees C. Therefore, PEF technology could be used to increase the antioxidant potential of apples by controlling treatment and storage conditions.
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