ETHYLENE TREATED KIWI FRUITS DURING STORAGE. PART I: POSTHARVEST BIOACTIVE, ANTIOXIDANT AND BINDING PROPERTIES

被引：1

作者：

Polovka, Martin ^{[1
]}

Park, Yong Seo ^{[2
]}

Ham, Kyung-Sik ^{[3
]}

Park, Yang-Kyun ^{[3
]}

Vearasilp, Suchada ^{[4
]}

Pasko, Pawel ^{[5
]}

Toledo, Fernando ^{[6
]}

Arancibia-Avila, Patricia ^{[6
]}

Gorinstein, Shela ^{[7
]}

机构：

[1] Food Res Inst, Natl Agr & Food Ctr VUP, Dept Chem & Food Anal, SK-82475 Bratislava, Slovakia

[2] Mokpo Natl Univ, Dept Hort Sci, Muan, Jeonnam, South Korea

[3] Mokpo Natl Univ, Dept Food Engn, Muan, Jeonnam, South Korea

[4] Chiang Mai Univ, Postharvest Technol Res Inst, Postharvest Technol Innovat Ctr, Chiang Mai 50200, Thailand

[5] Jagiellonian Univ, Dept Food Chem & Nutr, Coll Med, PL-30688 Krakow, Poland

[6] Univ Bio Bio, Dept Basic Sci, Chillan 3780000, Chile

[7] Hebrew Univ Jerusalem, Hadassah Med Sch, Sch Pharm, Inst Drug Res, IL-91120 Jerusalem, Israel

来源：

JOURNAL OF FOOD PROCESSING AND PRESERVATION | 2017年 / 41卷 / 04期

关键词：

KIWIFRUIT; QUALITY; PERFORMANCE; HAYWARD;

D O I：

10.1111/jfpp.13084

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Kiwi fruits "Hayward" were submitted to ethylene treatment during 24 h, following by storage at 20C for 10 days. Significant differences were found in polyphenols and in the antioxidant capacities in conventional, low chemical and organic kiwi fruits. Ethylene treatment increased the bioactivity of organic, low chemical and conventional kiwi fruit. The antioxidant values for organic fruits were significantly higher than for conventional and nontreated samples. All investigated kiwi fruits showed a high level of correlation between the contents of phenolic compounds, their antioxidant and binding values. The statistical evaluation of bioactivity demonstrated that cultivation system and ethylene treatment following by storage have the potential to enhance the accumulation of health-beneficial food compounds in kiwi fruit and changes of the binding properties.

引用

页数：12

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