ISHS Acta Horticulturae 682: V International Postharvest Symposium
CHANGES IN FRUIT QUALITY, PHENOLIC COMPOUNDS AND ANTIOXIDANT CAPACITY OF FRESH PRUNES DURING STORAGE |
| Authors: | Y. Hamauzu, C. Kume |
| Keywords: | Prunus domestica, polyphenol, anthocyanin, peel, flesh, antioxidant activity, postharvest, fruit quality |
| Abstract:
Phenolic compounds, anthocyanins and some factors related to the quality of fresh prune were analyzed and their changes investigated during storage at 1°C and 5°C. Fruit quality was maintained for 15 days at 5°C but remarkable internal browning was observed after 21 days. The fruit stored at 1°C showed less internal browning than those at 5°C; however, dehydration and softening were severe at this temperature. An increase in soluble solids and a decrease in titratable acid were observed at both temperatures. Total phenolics content of flesh decreased slightly at 5°C but increased at 1°C after 15 days of storage. Total phenolics and anthocyanins content in peel increased at both storage temperatures. 3-Caffeoylquinic acid was the major phenolic compound in flesh, while 3-caffeoylquinic acid, 5-caffeoylquinic acid (chlorogenic acid) and two major anthocyanins (cyanidin 3-rutinoside and peonidin 3-rutinoside) were the major phenolics in peel. Cyanidin 3-glucoside and peonidin 3-glucoside were also detected in peel. DPPH radical scavenging activities of both peel and flesh were higher than a chlorogenic acid standard and this level of activity was maintained during the storage period. | |
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