The Combination of Hot Air and Chitosan Treatments on Phytochemical Changes during Postharvest Storage of 'Sanhua' Plum Fruits
文献类型： 外文期刊
作者： Chang, Xiaoxiao 1 ; Lu, Yusheng 1 ; Li, Quan 2 ; Lin, Zhixiong 1 ; Qiu, Jishui 1 ; Peng, Cheng 1 ; Brennan, Charles St 1 ;
作者机构： 1.Guangdong Acad Agr Sci, Inst Fruit Tree Res, Key Lab South Subtrop Fruit Biol & Genet Resource, Minist Agr,Guangdong Prov Key Lab Trop & Subtrop, Guangzhou 510640, Guangdong, Peoples R China
2.South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Guangdong, Peoples R China
3.Lincoln Univ, Dept Wine, Food Mol Biosci, Lincoln 7647, New Zealand
关键词： plum fruits; heat treatment; chitosan; phytochemicals; antioxidant activity
期刊名称：FOODS （ 影响因子：4.35； 五年影响因子：4.957 ）
ISSN：
年卷期： 2019 年 8 卷 8 期
页码：
收录情况： SCI
摘要： Plum fruits would become putrid quickly after harvest. In order to prolong postharvest life, 'Sanhua' plum fruits were treated by hot air combined with a chitosan coating, and stored at low temperature. Fruit firmness, total soluble solids, total phytochemical contents were evaluated along with total antioxidant activities and phytochemical components. Results showed that hot air treatment delayed softening process of plum fruit. The total phenolics and flavonoids accumulated and antioxidant activities increased in both control and treatment samples during storage. These values in the samples treated with hot air and chitosan were all higher than control and hot air treatments. Phytochemicals of epicatechin, cyanidin, pelargonidin, and hesperetin were all upregulated by hot air and chitosan treatment, especially epicatechin. This suggested that chitosan might play an important role in regulating phytochemical profiles of 'Sanhua' plum fruits during storage.
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