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Effect of different ripening stages on bioactive compounds and antioxidant capacity of wild Rosa laevigata Michx Ciênc. Tecnol. Aliment.
XIE,Guofang; WANG,Jiajia; XU,Xiaoyan; WANG,Rui; ZHOU,Xiaoli; LIU,Zhigang.
Abstract Rosa Laevigata Michx., contents of bioactive components contribute to the health beneftis of consuming fresh, snacks and medicine, is widely used as the Chinese medicinal herbs. The effect of fruit ripening on the bioactive compounds and antioxidant capacity of Rosa laevigata Michx fruits was investigated. The results showed that, the bioactive compounds, including titratable acidity, reducing sugar, total ascorbic acid, total polyphenol and total flavonoids, significant changes occurred at different ripening stages. The contents of reducing sugar, total polyphenol and total flavonoids were directly proportional to the maturity. However, the content of titration acid and ascorbic acid is inversely proportional to the maturity. Antioxidant capacity...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Rosa laevigata Michx; Ripening stages; Bioactive compounds; Antioxidant capacity.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000300396
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Effects of 1-methylcyclopropene on texture properties of Rabbiteye blueberry during long-term storage and simulated transportation Ciênc. Tecnol. Aliment.
XIE,Guofang; WANG,Xinhua; WEI,Kaihong; WANG,Rui; CAO,Sen; JI,Ning; YANG,Xiuzhong.
Abstract In this work, the effects of 1-methylcyclopropene (1-MCP) on texture properties, titratable acidity (TA) and total soluble solids (TSS) in blueberry were examined during long term storage and simulated transportation. Blueberry fruits were stored at 0 ± 0.5 °C after being treated with 0.1, 0.2 and 0.3μL L-11-MCP. After 40 and 80 days of storage, quickly put 8 punnets into a foam box with commercial cold pack to simulate the commercial transportation for 2 days at 25 °C. There were considerable differences in the texture properties during long term storage and simulated transportation with 1-MCP. The 0.3 μL L-1 1-MCP can effectively decreased the decline of gumminess and chewiness, retarded the reduction of TA, and delayed blueberry fruit...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Rabbiteye blueberry; 1-MCP; Texture properties; Simulated transportation.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000200188
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