Harvest maturity, storage temperature and relative humidity affect fruit quality, antioxidant contents and activity, and inhibition of cell proliferation of strawberry fruit
Harvest maturity, storage temperature and relative humidity affect fruit quality, antioxidant contents and activity, and inhibition of cell proliferation of strawberry fruit
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DOI：
10.1016/j.postharvbio.2008.02.008
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发表时间：
2008-08-01
影响因子：
7
通讯作者：
Watkins, Christopher B.
中科院分区：
文献类型：
--
作者：
Shin, Youngjae;Ryu, Jung-A.;Watkins, Christopher B.
研究了‘Jewel’草莓果实在白顶期和红熟期采收后，在3℃和10℃相对湿度(RH)条件下贮藏12d后的物理品质、抗氧化活性和抗增殖活性。红熟期果实的整体品质和硬度下降速度快于白顶期，10℃时比3℃时下降更快。RH处理对果实品质无明显影响。白色顶端果实的亮度(L)和色调角降低，花色苷浓度增加，在10℃时比3℃时增加得更快。红色成熟果实的V值在第3天开始下降，并在其余时间保持不变。红色成熟果实的初始花色苷含量是白色顶端果实的5倍左右，在贮藏过程中呈下降趋势。白顶期果实的总黄酮、总酚含量和总抗氧化活性均高于红熟期果实。这些差异在贮藏过程中保持不变，但红色成熟果实的浓度和活性在10℃，尤其是95%RH下贮藏12天后迅速下降。采收时，白尖果实的总抗坏血酸含量低于红色成熟果实，但随着时间的推移略有增加，而红色成熟果实的总抗坏血酸含量相对稳定，直到12d时下降到10℃。总抗氧化活性的变化与总黄酮和总酚含量的变化相似，但与花青素和抗坏血酸的变化不同。果实品质与硬度、色泽、总黄酮类和酚类物质含量以及抗氧化活性有关。50g浓度的L-1草莓提取物对人肝癌细胞株HepG(2)的增殖抑制约为80%。草莓果实的抗增殖活性EC50不受采收成熟期和贮藏温度的影响。(C)2008爱思唯尔B.V.保留所有权利。
The physical qualities, antioxidant content and activity, and antiproliferation activity of 'Jewel' strawberry fruit that were harvested at the white tip and red ripe maturity stages and stored in 65 or 95% relative humidity (RH) at 3 and 10 degrees C for 12 d were studied. Overall quality and firmness of fruit harvested at the red ripe stage declined more rapidly than at the white tip stage, and decreased more rapidly at 10 degrees C than at 3 degrees C in fruit of both maturity stages. RH did not affect fruit quality in any treatment. Lightness (L*) and hue angle decreased, and anthocyanin concentrations increased, more rapidly at 10 degrees C than at 3 degrees C in the white tip fruit. The V of red ripe fruit decreased by day 3 and was maintained during the rest of the storage time. The initial anthocyanin concentrations of red ripe fruit were about five times greater than that in white tip fruit and declined during the storage. Total flavonoid and phenolic concentrations, and total antioxidant activity of fruit harvested at the white tip stage were greater than those harvested at the red ripe stage. These differences were maintained during the storage, except for red ripe fruit, where concentrations and activity decreased rapidly by day 12 in fruit stored at 10 degrees C, especially at 95% RH. Total ascorbic acid concentrations of white tip fruit were lower than in red ripe fruit at harvest, but increased slightly over time, while those in red ripe fruit were relatively stable until they decreased at 10 degrees C at 12 d. Overall changes of total antioxidant activity were similar to those of total flavonoid and total phenolic concentrations, but not anthocyanin or ascorbic acid concentrations. Fruit quality was correlated with firmness and color attributes as well as with total flavonoid and phenolic concentrations and with antioxidant activity. A 50 g L-1 concentration of strawberry extracts inhibited HepG(2) human liver cancer cell proliferation by approximately 80%. The EC50 of antiproliferative activity of strawberry fruit value was not affected by the maturity stage at harvest or by storage temperature. (C) 2008 Elsevier B.V. All rights reserved.