|Table of Contents|

Effects of Ice Temperature Storage on the Antioxidant Capacity of ‘Yuluxiang’ Pear

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2024年19
Page:
90-98
Research Field:
Publishing date:

Info

Title:
Effects of Ice Temperature Storage on the Antioxidant Capacity of ‘Yuluxiang’ Pear
Author(s):
ZHAO Yingli1; 2; ZHANG Wei1; YANG Zhiguo1; 2; WANG Liang1; 2; CHEN Huiyan1; LI Chao1; 2
(1.College of Food Science and Engineering，Shanxi Agricultural University/Institute of Storage and Fresh Preservation of Agricultural Products,Taiyuan，Shanxi 030031;2.Shanxi Center of Technology Innovation for Storage and Processing of Fruit and Vegetable,Jinzhong，Shanxi 030801)
Keywords:
‘Yuluxing’ pear; ice temperature; fruit tissue; phenolic substances; antioxidant
PACS:
S 661.2
DOI:
10.11937/bfyy.20241651
Abstract:
‘Yuluxiang’ pear was used as test material treated at different temperatures，the effect of ice temperature on total phenols，total flavonoids，monomeric phenolic compounds，and antioxidant capacity in different parts of fruit tissue was studied,in order to provide reference for pear quality control and storage technology.The results showed that after harvesting，the total phenolic and chlorogenic acid contents in the core of ‘Yuluxiang’ pear were higher，while the total flavonoid and arbutin contents in the peel were higher.The 1，1-diphenyl-2-trinitrophenylhydrazine (DPPH) free radical scavenging ability and ferric ion reduced antioxidant power (FRAP) of the peel were higher than those of the core and flesh.The DPPH free radical scavenging ability of fruit peel and heart was significantly positively correlated with total phenolic content and catechins.Ice temperature storage delayed the accumulation of malondialdehyde and the increase in membrane permeability，inhibited the activity of lipoxygenase and polyphenol oxidase，inhibited the oxidation of total phenols，total flavonoids，chlorogenic acid，catechins，rutin and other phenolic substances in the later stage of storage，and reduced the activity of hydrogen peroxide and peroxidase.It effectively maintained the DPPH free radical scavenging ability and FRAP value，and the trend of the effect of ice temperature on the overall antioxidant capacity of the fruit was that the peel was more affected than the heart and the flesh.In conclusion,ice temperature can improve the antioxidant capacity of ‘Yuluxiang’ pear during refrigeration to varying degrees，delaying the decline of fruit quality.

References:

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Last Update: 2024-10-21