Changes in antioxidants and fruit quality in hot water-treated 'Hom Thong' banana fruit during storage

被引:56
作者
Ummarat, Nittaya [1 ,2 ]
Matsumoto, Tracie K. [3 ]
Wall, Marisa M. [3 ]
Seraypheap, Kanogwan [1 ]
机构
[1] Chulalongkorn Univ, Fac Sci, Dept Bot, Bangkok 10330, Thailand
[2] Chulalongkorn Univ, Fac Sci, Biol Sci Program, Bangkok 10330, Thailand
[3] USDA ARS Pacific Basin Agr Res Ctr, Hilo, HI 96720 USA
关键词
Banana; Hot water treatment; Low temperature storage; Antioxidants; CHILLING INJURY; HEAT-TREATMENT; OXIDATIVE STRESS; ENZYME-ACTIVITY; ASCORBIC-ACID; TEMPERATURE; METABOLISM; TOLERANCE; RESPONSES; CATALASE;
D O I
10.1016/j.scienta.2011.09.006
中图分类号
S6 [园艺];
学科分类号
0902 ;
摘要
The effects of hot water treatment on antioxidants and fruit quality were investigated in banana fruit of cv. Gros Michel (Musa acuminata, AAA Group, locally called cv. Horn Thong) by immersing fruits in hot water (50 degrees C) for 10 min, before storage at 25 degrees C for 10 days or 14 degrees C for the first 8 days followed by storage at 25 degrees C for the second 8 days until ripening. Quality parameters including peel color and pulp firmness indicated that hot water treatment helped to delay banana fruit ripening at both storage conditions. Hot water treatment decreased the levels of hydrogen peroxide (H2O2) and malonydialdehyde (MDA) during storage at 25 degrees C. Glutathione (GSH and GSSG) contents and the ratio of GSH/GSSG during fruit approaching ripening were significantly induced in hot water-treated fruits while ascorbic acid (M) contents were slightly increased. In addition, the combined treatment increased free phenolics and flavonoids during storage. Results suggest that hot water treatment has led to an induction of antioxidants in banana fruits as indicated by an increase of antioxidants and a decrease of H2O2 during ripening, and all of which result in a delayed ripening of banana fruit. (C) 2011 Elsevier B.V. All rights reserved.
引用
收藏
页码:801 / 807
页数:7
相关论文
共 34 条
[1]   Total phenolic content and antioxidant capacity of extracts obtained from six important fruit residues [J].
Babbar, Neha ;
Oberoi, Harinder Singh ;
Uppal, Dewinder Singh ;
Patil, Ramabhau Tumadu .
FOOD RESEARCH INTERNATIONAL, 2011, 44 (01) :391-396
[2]   SUPEROXIDE-DISMUTASE AND STRESS TOLERANCE [J].
BOWLER, C ;
VANMONTAGU, M ;
INZE, D .
ANNUAL REVIEW OF PLANT PHYSIOLOGY AND PLANT MOLECULAR BIOLOGY, 1992, 43 :83-116
[3]   Methyl jasmonate reduces chilling injury and enhances antioxidant enzyme activity in postharvest loquat fruit [J].
Cao, Shifeng ;
Zheng, Yonghua ;
Wang, Kaituo ;
Jin, Peng ;
Rui, Huaijing .
FOOD CHEMISTRY, 2009, 115 (04) :1458-1463
[4]   EXTRACELLULAR ASCORBIC-ACID AND ENZYME-ACTIVITIES RELATED TO ASCORBIC-ACID METABOLISM IN SEDUM-ALBUM L LEAVES AFTER OZONE EXPOSURE [J].
CASTILLO, FJ ;
GREPPIN, H .
ENVIRONMENTAL AND EXPERIMENTAL BOTANY, 1988, 28 (03) :231-238
[5]  
Chancharoenrit J., 2002, THESIS CHULALONGKORN
[6]   Influence of heat treatment on the antioxidant activities and polyphenolic compounds of Shiitake (Lentinus edodes) mushroom [J].
Choi, Y. ;
Lee, S. M. ;
Chun, J. ;
Lee, H. B. ;
Lee, J. .
FOOD CHEMISTRY, 2006, 99 (02) :381-387
[7]   Responses of reactive oxygen metabolism and quality in mango fruit to exogenous oxalic acid or salicylic acid under chilling temperature stress [J].
Ding, Zhan-Sheng ;
Tian, Shi-Ping ;
Zheng, Xiao-Lin ;
Zhou, Zhong-Wei ;
Xu, Yong .
PHYSIOLOGIA PLANTARUM, 2007, 130 (01) :112-121
[8]   Improving the storage of minimally processed mangoes (Mangifera indica L.) by hot water treatments [J].
Djioua, Tassadit ;
Charles, Florence ;
Lopez-Lauri, Felicie ;
Filgueiras, Heloisa ;
Coudret, Alain ;
Freire, Murillo, Jr. ;
Ducamp-Collin, Marie-Noelle ;
Sallanon, Huguette .
POSTHARVEST BIOLOGY AND TECHNOLOGY, 2009, 52 (02) :221-226
[9]   Effect of hot water treatments on chilling injury and heat damage in 'satsuma' mandarins: Antioxidant enzymes and vacuolar ATPase, and pyrophosphatase [J].
Ghasernnezhad, Mahmood ;
Marsh, Ken ;
Shilton, Rebecca ;
Babalar, Mesbah ;
Woolf, Allan .
POSTHARVEST BIOLOGY AND TECHNOLOGY, 2008, 48 (03) :364-371
[10]   Improvement of the antioxidant status of tropical fruits as a secondary response to some postharvest treatments [J].
Gonzalez-Aguilar, Gustavo A. ;
Villa-Rodriguez, Jose A. ;
Fernando Ayala-Zavala, J. ;
Yahia, Elhadi M. .
TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2010, 21 (10) :475-482