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Characterizations of Major Antioxidants at Harvest-Maturity and Edible-Ripening Stages of Three Mango (Mangifera indica L.) Cultivars

文献类型: 外文期刊

作者: Li, L. 1 ; Wang, S. B. 1 ; Chen, J. Z. 1 ; Xie, J. H. 2 ; Li, W. M. 2 ; Huang, Z. W. 1 ;

作者机构: 1.South China Agr Univ, Coll Hort, Guangzhou 510642, Guangdong, Peoples R China

2.CATAS, South Subtrop Crop Res Inst, Zhanjian 524091, Peoples R China

3.GAAS, Sericulture & Agri Food Res Inst, Guangzhou 510610, Peoples R China

关键词: mango;antioxidant;in vitro antioxidant capacity;harvest-maturity stage;edible-ripening stage

期刊名称:IX INTERNATIONAL MANGO SYMPOSIUM

ISSN:

年卷期:

页码:

收录情况: SCI

摘要: The contents and their dynamic arrangements of six antioxidants and total antioxidant capacity in the three mango (Mangifera indica L.) cultivars, 'Tainong No.l' ('Haden' x 'Irwin'), 'Yuexi No.l' (the progeny of 'Carabao') and 'Chunhuang' ('White' x 'Keitt'), were estimated at fruit harvest-maturity (harvesting stage) and edible-ripening stages in South China. The results showed that, both at fruit harvesting and edible-ripening stages, total carotenoid contents and total antioxidant capacity were inthe order: 'Yuexi No.l'>'Tainong No.l'>'Chunhuang'; the ascorbic acid (AA) content was 'Tainong No.l'>'Yuexi No.l' > 'Chunhuang'; total polyphenol content was 'Yuexi No.l'>'Chunhuang'>'Tainong No.l'; reduced glutathione (GSH) content was 'Tainong No.l'>'Chunhuang'>'Yuexi No.l'. At fruit harvesting stage, total flavonoid content was 'Tainong No.l'>'Chunhuang'>'Yuexi No.l' and a-tocopherol content was 'Yuexi No.l'>'Tainong No.l'>'Chunhuang'. And at fruit edible-ripening stage, total flavonoid content was'Yuexi No.l' >'Tainong No.l'>'Chunhuang' and a-tocopherol content was 'Tainong No.l'>'Yuexi No.l' >'Chunhuang'. In addition, total flavonoid content at edible-ripening stage was significantly higher than that at harvesting stage in each cultivar, and 'Yuexi No.l' possessed a conspicuous high level at this stage.

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