Antioxidant activity, phenolic compounds and ascorbic acid content in strawberries from two crop production systems

被引：5
作者：
Cantillano, Rufino Fernando F. [1 ]
Avila, Julia Maria M. [2 ]
Peralba, Maria do Carmo R. [3 ]
Pizzolato, Tania Mara [3 ]
Toralles, Ricardo P. [2 ]
机构：
[1] Embrapa Clima Temperado, BR-96010971 Pelotas, RS, Brazil
[2] IFSUL Rio Grandense, Dept Quim, BR-96015360 Pelotas, RS, Brazil
[3] Univ Fed Rio Grande do Sul, Dept Quim Inorgan, Inst Quim, Porto Alegre, RS, Brazil
来源：
HORTICULTURA BRASILEIRA | 2012年 / 30卷 / 04期
关键词：
Fragaria x ananassa; postharvest; organic production system; fruit quality; SMALL FRUITS; CAPACITY; ANTHOCYANINS; EXTRACTS; CHITOSAN; QUALITY; STORAGE;
D O I：
10.1590/S0102-05362012000400010
中图分类号：
S6 [园艺];
学科分类号：
0902 ;
摘要：
Antioxidant activity, phenolic compounds and ascorbic acid content in strawberries from two crop production systems The aim of this study was to determine the influence of the crop production system and storage period on weight loss, total phenolic content, total anthocyanin content, ascorbic acid (vitamin C) content, and antioxidant activity in strawberries, as well as their correlations. For this experiment, strawberry fruits of 'Camarosa' and 'Camino Real' at commercial maturity from both organic and conventional crop production systems located in Pelotas, Brazil, were used. The fruits were cold stored for 0, 2, 5, and 8 days at 1 degrees C and 90-95% RH. In general the total phenolic, total anthocyanin levels and antioxidant activity increased during cold storage. Ascorbic acid levels and fresh weight decreased significantly. Total phenol and anthocyanin levels showed positive correlations with total antioxidant activity, while the ascorbic acid content showed a negative correlation. Strawberries produced by the organic system and cold stored for five days showed higher values of antioxidant activity. After storage at 1 degrees C for eight days, strawberry fruits from the organic production system presented lesser anthocyanin and ascorbic acid degradation than the fruits from the conventional production system.
引用
收藏
页码：620 / 626
页数：7
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