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Effects of postharvest ripening on water status and distribution, drying characteristics, volatile profiles, phytochemical contents, antioxidant capacity and microstructure of kiwifruit (Actinidia deliciosa)

文献类型： 外文期刊

作者： Wang, Hui 1 ; Li, Xingyi 2 ; Wang, Jun 3 ; Vidyarthi, Sriram K. 4 ; Wang, Haiou 5 ; Zhang, Xin-Gui 6 ; Gao, Lei 1 ; Yang, Kai-Wen 1 ; Zhang, Jing-Shou 1 ; Xiao, Hong-Wei 1 ;

作者机构： 1.China Agr Univ, Coll Engn, POB 194, 17 Qinghua Donglu, Beijing 100083, Peoples R China

2.Henan Acad Agr Sci, Agr Prod Proc Ctr, Zhengzhou 450002, Peoples R China

3.Northwest A&F Univ, Coll Food Sci & Engn, Xianyang 712100, Peoples R China

4.Univ Calif, Dept Biol & Agr Engn, One Shields Ave, Davis, CA 95616 USA

5.Nanjing Xiaozhuang Univ, Sch Food Sci, Nanjing 211171, Peoples R China

6.Xinjiang Tianjiao Hongan Agr Technol Co LTD, Shihezi 832011, Peoples R China

关键词： Postharvest ripening; Low field nuclear magnetic resonance; Microstructure; Headspace-gas chromatography-ion mobility; spectrometry; Phytochemical contents; Antioxidant capacity

期刊名称：FOOD CONTROL （ 影响因子：6.652； 五年影响因子：6.498 ）

ISSN： 0956-7135

年卷期： 2022 年 139 卷

页码：

收录情况： SCI

摘要： Kiwifruit undergoes rapid quality changes after harvest, which has an important influence on quality grading and processing. The effects of postharvest ripening on water status, distribution, drying characteristics, and the effects of ripening and drying on volatile profiles, phytochemical contents, antioxidant capacity, and microstructure of kiwifruit were investigated. During postharvest storage, the water binding ability decreased, the water distribution, migration path, and the microstructure changed, which led to the shortening of drying time first and then prolongation. Ripeness affected kiwifruit's volatile composition, phytochemical composition and antioxidant capacity, and the drying process after storage reduced the differences of nutrients and volatile components caused by different postharvest ripeness. The findings in current work provide practical implications for the quality classification and effective drying of kiwifruit during post-harvest ripening.

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