Carbon Monoxide Fumigation Improved the Quality, Nutrients, and Antioxidant Activities of Postharvest Peach
Joint Authors
Zhang, Shaoying
Li, Ying
Pei, Fei
Source
International Journal of Food Science
Issue
Vol. 2014, Issue 2014 (31 Dec. 2014), pp.1-11, 11 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2014-11-17
Country of Publication
Egypt
No. of Pages
11
Abstract EN
Peaches (Prunus persica cv.
Yanhong) were fumigated with carbon monoxide (CO) at 0, 0.5, 5, 10, and 20 μmol/L for 2 hours.
The result showed that low concentration CO (0.5–10 μmol/L) might delay the decrease of firmness and titrable acid content, restrain the increase of decay incidence, and postpone the variation of soluble solids content, but treating peaches with high concentration CO (20 μmol/L) demonstrated adverse effects.
Further research exhibited that exogenous CO could induce the phenylalnine ammonialyase activity, maintain nutrient contents such as Vitamin C, total flavonoid, and polyphenol, and enhance antioxidant activity according to reducing power and 2,2-diphenyl-1-(2,4,6-trinitrophenyl) hydrazyl radical scavenging activity.
Treating peaches with appropriate concentration CO was beneficial to the quality, nutrients, and antioxidant activity of postharvest peaches during storage time.
Therefore, CO fumigation might probably become a novel method to preserve postharvest peach and other fruits in the future.
American Psychological Association (APA)
Zhang, Shaoying& Li, Ying& Pei, Fei. 2014. Carbon Monoxide Fumigation Improved the Quality, Nutrients, and Antioxidant Activities of Postharvest Peach. International Journal of Food Science،Vol. 2014, no. 2014, pp.1-11.
https://search.emarefa.net/detail/BIM-1036682
Modern Language Association (MLA)
Zhang, Shaoying…[et al.]. Carbon Monoxide Fumigation Improved the Quality, Nutrients, and Antioxidant Activities of Postharvest Peach. International Journal of Food Science No. 2014 (2014), pp.1-11.
https://search.emarefa.net/detail/BIM-1036682
American Medical Association (AMA)
Zhang, Shaoying& Li, Ying& Pei, Fei. Carbon Monoxide Fumigation Improved the Quality, Nutrients, and Antioxidant Activities of Postharvest Peach. International Journal of Food Science. 2014. Vol. 2014, no. 2014, pp.1-11.
https://search.emarefa.net/detail/BIM-1036682
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1036682