Controlled Atmosphere Improves the Quality, Antioxidant Activity and Phenolic Content of Yellow Peach during the Shelf Life

文献类型： 外文期刊

第一作者： Dong, Xinrui

作者： Dong, Xinrui;Yuan, Chushan;Cheng, Xiaomei;Li, Gaoyang;Shan, Yang;Zhu, Xiangrong;Dong, Xinrui;He, Yi;Yuan, Chushan;Cheng, Xiaomei;Li, Gaoyang;Shan, Yang;Zhu, Xiangrong;Dong, Xinrui;He, Yi;Yuan, Chushan;Cheng, Xiaomei;Li, Gaoyang;Shan, Yang;Zhu, Xiangrong;Dong, Xinrui;He, Yi;Yuan, Chushan;Cheng, Xiaomei;Li, Gaoyang;Shan, Yang;Zhu, Xiangrong

作者机构：

关键词： controlled atmosphere; yellow peach; shelf life; antioxidant activity; phenolic content

期刊名称：ANTIOXIDANTS （ 影响因子：7.675； 五年影响因子：7.886 ）

ISSN：

年卷期： 2022 年 11 卷 11 期

页码：

收录情况： SCI

摘要： Controlled atmosphere (CA) has been demonstrated to maintain the shelf-life quality of fruits, but its effect on the antioxidant activities and phenolic content of yellow peach is not comprehensive. This study analyzed the role of CA on the quality of shelf period, phenolic content and antioxidant activity of "Jinxiu" yellow peach. Yellow peach was left under specific aeration conditions (3.5-4% CO2, 2-3% O-2, 92-95.5% N-2, 1 +/- 0.5 degrees C) and the control (1 +/- 0.5 degrees C) for 21 d, to observe changes in physiological parameters of the fruit during 10 d of the shelf life (25 +/- 1 degrees C). The result showed that CA reduced the weight loss rate (WLR), decay rate (DR), and browning index (BI) of yellow peaches. Furthermore, the CA held a high level of total flavonoid content (TFC), total phenol content (TPC) and phenolic content in the fruit. Antioxidant analysis showed that polyphenol oxidase (PPO) enzyme activity was lower and free radical scavenging capacity (DPPH, ABTS, and FRAP) and antioxidant enzyme activities (POD and PAL) were higher in the CA group. Combining the results of significance analysis, correlation analysis, principal component analysis (PCA) and hierarchical cluster analysis (HCA) clearly identified the differences between the CA group and the control group. The results showed that the CA could maintain higher phenolic content and reduce the oxidation of yellow peach fruit and enhance fruit quality by affecting the antioxidant activities of yellow peach.

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