Preharvest and postharvest factors influencing vitamin C content of horticultural crops
Preharvest and postharvest factors influencing vitamin C content of horticultural crops
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DOI：
10.1016/s0925-5214(00)00133-2
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发表时间：
2000-11-01
影响因子：
7
通讯作者：
Kader, AA
中科院分区：
文献类型：
--
作者：
Lee, SK;Kader, AA
维生素C包括抗坏血酸和脱氢抗坏血酸，是许多园艺作物中最重要的营养品质因子之一，在人体内具有多种生物活性。水果和蔬菜中维生素C的含量可能受到各种因素的影响，如基因型差异，收获前的气候条件和栽培方法，成熟度和收获方法以及采后处理程序。生长季节的光照强度越高，植物组织中的维生素C含量越高。高比例的氮肥往往会降低许多水果和蔬菜中的维生素C含量。许多作物的维生素C含量可以通过减少灌溉频率来增加。收获后的温度管理是保持水果和蔬菜中维生素C的最重要因素;在较高的温度和较长的储存时间下，损失会加速。然而，一些对低温敏感的作物在较低的温度下表现出更多的维生素C损失。收获后有利于水分流失的条件导致维生素C的快速流失，特别是在叶类蔬菜中。维生素C的保留会因瘀伤和其他机械损伤以及过度修剪而降低。低剂量（1 kGy或更低）辐照对水果和蔬菜的维生素C含量没有显著影响。通过将水果和蔬菜储存在减少的O-2和/或高达10%的CO2气氛中，可以减少收获后维生素C的损失;更高的CO2水平会加速维生素C的损失。农产品中的维生素C在加工和烹饪过程中也会降解。电磁能似乎比传统加热具有优势，可以减少处理时间、能源和水的使用。热烫降低了加工过程中的维生素C含量，但限制了园艺产品在冷冻储存过程中的进一步降低。(C)2000 Elsevier Science B. V.保留所有权利。
Vitamin C, including ascorbic acid and dehydroascorbic acid, is one of the most important nutritional quality factors in many horticultural crops and has many biological activities in the human body. The content of vitamin C in fruits and vegetables can be influenced by various factors such as genotypic differences, preharvest climatic conditions and cultural practices, maturity and harvesting methods, and postharvest handling procedures. The higher the intensity of light during the growing season, the greater is vitamin C content in plant tissues. Nitrogen fertilizers at high rates tend to decrease the vitamin C content in many fruits and vegetables. Vitamin C content of many crops can be increased with less frequent irrigation. Temperature management after harvest is the most important factor to maintain vitamin C of fruits and vegetables; losses are accelerated at higher temperatures and with longer storage durations. However, some chilling sensitive crops show more losses in vitamin C at lower temperatures. Conditions favorable to water loss after harvest result in a rapid loss of vitamin C especially in leafy vegetables. The retention of vitamin C is lowered by bruising, and other mechanical injuries, and by excessive trimming. Irradiation at low doses (1 kGy or lower) has no significant effects on vitamin C content of fruits and vegetables. The loss of vitamin C after harvest can be reduced by storing fruits and vegetables in reduced O-2 and/or up to 10% CO2 atmospheres; higher CO2, levels can accelerate vitamin C loss. Vitamin C of produce is also subject to degradation during processing and cooking. Electromagnetic energy seems to have advantages over conventional heating by reduction of process times, energy, and water usage. Blanching reduces the vitamin C content during processing, but limits further decreases during the frozen-storage of horticultural products. (C) 2000 Elsevier Science B.V. All rights reserved.