Phytochemical changes in fresh-cut jackfruit (Artocarpus heterophyllus L.) bulbs during modified atmosphere storage

被引：50
作者：
Saxena, Alok [1 ]
Bawa, A. S. [1 ]
Raju, P. S. [1 ]
机构：
[1] Def Food Res Lab, Fruit & Vegetables Technol Discipline, Mysore 570011, Karnataka, India
来源：
FOOD CHEMISTRY | 2009年 / 115卷 / 04期
关键词：
Fresh-cut jackfruit; Minimally processed; Modified atmosphere packaging; Silicon membrane; Total phenolics; Total flavonoids; ANTIOXIDANT ACTIVITY; TOMATOES; QUALITY; FRUIT; PEROXIDASE; VEGETABLES; MATURITY; MELON; LIFE;
D O I：
10.1016/j.foodchem.2009.01.080
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
A minimal process was carried out for pitted jackfruit (Artocarpus heterophyllus L.) bulbs using additives CaCl2, ascorbic acid (AA), and sodium benzoate in combination with mild acidified conditions for storage under modified atmosphere (MA), i.e., 3 kPa O-2 + 5 kPa CO2, gas mixture flushed polyethylene (GFPE) bags, polyethylene terephthalate jars with silicon membrane on lid and polyethylene bag with air. Samples devoid of any additive based pretreatment but packaged in similar MA conditions were used as experimental control. A restricted loss of around 7%. 8%, 43%, and 31% was found for total phenolics (TP), total flavonoids (TF), total carotenoids (TC), and AA contents respectively in the pretreated samples kept under GFPE bags towards the end of 35 days storage at 6 degrees C. Among the phytochemicals evaluated, the radical-scavenging activity showed the highest correlation (r = 0.979) with AA followed by TP. TF and TC. (C) 2009 Elsevier Ltd. All rights reserved.
引用
收藏
页码：1443 / 1449
页数：7
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