The Combination of Hot Air and Chitosan Treatments on Phytochemical Changes during Postharvest Storage of ‘Sanhua’ Plum Fruits
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials and Treatments
2.2. Determination of Fruit Firmness and the Total Soluble Solids Content
2.3. Phytochemical Extraction
2.4. Determination of Phenolic Content
2.5. Determination of Flavonoid Content
2.6. Determination of Phytochemical Profiles
2.7. Determination of Total Antioxidant Activity
2.8. Statistical Analysis
3. Results
3.1. Fruit Firmness of ‘Sanhua’ Plum Fruit during Storage
3.2. Total Soluble Solids of ‘Sanhua’ Plum Fruit during Storage
3.3. Total Phenolic Content of ‘Sanhua’ Plum Fruit during Storage
3.4. Total Flavonoid Content of ‘Sanhua’ Plum Fruit during Storage
3.5. Total Antioxidant Activity of ‘Sanhua’ Plum Fruit during Storage
3.6. Phytochemical Profiles of ‘Sanhua’ Plum Fruit during Storage
4. Discussion
5. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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Phytochemicals | Treatments | Storage Time | |||||
---|---|---|---|---|---|---|---|
0 d | 8 d | 16 d | 24 d | 32 d | 40 d | ||
Epicatechin | Control | 4.76 ± 0.12 a | 13.50 ± 0.99 b | 9.93 ± 0.43 b | 11.31 ± 0.96 b | 10.46 ± 1.13 a | 11.00 ± 0.83 a |
Heat | 4.76 ± 0.12 a | 11.35 ± 1.06 c | 9.90 ± 1.17 b | 5.08 ± 0.48 c | 5.42 ± 0.47 b | 7.16 ± 0.09 b | |
Heat and chitosan | 4.76 ± 0.12 a | 42.17 ± 1.02 a | 38.54 ± 3.63 a | 36.79 ± 2.55 a | 9.00 ± 1.01 a | 2.91 ± 0.78 c | |
Myricetin | Control | 0.53 ± 0.04 a | 0.84 ± 0.08 b | 0.73 ± 0.08 b | 0.96 ± 0.09 a | 0.85 ± 0.07 a | 0.66 ± 0.03 b |
Heat | 0.53 ± 0.04 a | 0.31 ± 0.02 c | 0.62 ± 0.05 b | 0.72 ± 0.02 b | 1.00 ± 0.11 a | 1.03 ± 0.14 a | |
Heat and chitosan | 0.53 ± 0.04 a | 1.06 ± 0.04 a | 0.88 ± 0.04 a | 0.78 ± 0.03 b | 0.54 ± 0.06 b | 0.59 ± 0.04 b | |
Hesperetin | Control | 0.027 ± 0.002 a | 0.036 ± 0.004 b | 0.030 ± 0.001 c | 0.031 ± 0.002 b | 0.030 ± 0.003 c | 0.030 ± 0.006 b |
Heat | 0.027 ± 0.002 a | 0.022 ± 0.002 c | 0.022 ± 0.001 b | 0.034 ± 0.002 b | 0.055 ± 0.001 a | 0.039 ± 0.001 a | |
Heat and chitosan | 0.027 ± 0.002 a | 0.053 ± 0.001a | 0.046 ± 0.001 a | 0.044 ± 0.002 a | 0.046 ± 0.005 b | 0.039 ± 0.002 a | |
Cyanidin | Control | 0.74 ± 0.06 a | 0.70 ± 0.08 c | 1.11 ± 0.07 b | 1.55 ± 0.19 b | 1.65 ± 0.18 a | 1.28 ± 0.06 a |
Heat | 0.74 ± 0.06 a | 0.93 ± 0.10 b | 0.92 ± 0.09 b | 0.75 ± 0.06 c | 0.74 ± 0.05 c | 0.73 ± 0.06 c | |
Heat and chitosan | 0.74 ± 0.06 a | 1.38 ± 0.11 a | 1.88 ± 0.19 a | 2.39 ± 0.10 a | 1.00 ± 0.10 b | 1.06 ± 0.06 b | |
Pelargonidin | Control | 0.105 ± 0.002 a | 0.089 ± 0.000 b | 0.106 ± 0.017 a | 0.116 ± 0.014 b | 0.123 ± 0.020 a | 0.111 ± 0.014 a |
Heat | 0.105 ± 0.002 a | 0.108 ± 0.010 ab | 0.097 ± 0.004 a | 0.109 ± 0.003 b | 0.138 ± 0.011 a | 0.096 ± 0.004 a | |
Heat and chitosan | 0.105 ± 0.002 a | 0.119 ± 0.020 a | 0.124 ± 0.021 a | 0.144 ± 0.014 a | 0.108 ± 0.010 a | 0.108 ± 0.014 a |
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Chang, X.; Lu, Y.; Li, Q.; Lin, Z.; Qiu, J.; Peng, C.; Brennan, C.S.; Guo, X. The Combination of Hot Air and Chitosan Treatments on Phytochemical Changes during Postharvest Storage of ‘Sanhua’ Plum Fruits. Foods 2019, 8, 338. https://doi.org/10.3390/foods8080338
Chang X, Lu Y, Li Q, Lin Z, Qiu J, Peng C, Brennan CS, Guo X. The Combination of Hot Air and Chitosan Treatments on Phytochemical Changes during Postharvest Storage of ‘Sanhua’ Plum Fruits. Foods. 2019; 8(8):338. https://doi.org/10.3390/foods8080338
Chicago/Turabian StyleChang, Xiaoxiao, Yusheng Lu, Quan Li, Zhixiong Lin, Jishui Qiu, Cheng Peng, Charles Stephen Brennan, and Xinbo Guo. 2019. "The Combination of Hot Air and Chitosan Treatments on Phytochemical Changes during Postharvest Storage of ‘Sanhua’ Plum Fruits" Foods 8, no. 8: 338. https://doi.org/10.3390/foods8080338