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Fruit antioxidant activity, ascorbic acid, total phenol, quercetin, and carotene of Irwin mango fruits stored at low temperature after high electric field pretreatment.
J Agric Food Chem. 2004 Mar 10; 52(5):1281-6.JA

Abstract

Greenhouse-grown tree ripe (TR) and mature green (MG) mangoes (cv. Irwin) were exposed to high electric field treatment before 20 and 30 days of storage at 5 degrees C. MG fruits were allowed to ripen at room temperature after low-temperature storage. Fruit physical quality attributes, ascorbic acid, carotene, quercetin, total phenols, and antioxidant capacity were estimated before and after the storage period. Antioxidant capacity of fruit juice was estimated using the ferric reducing antioxidant power (FRAP) assay. Fruit firmness decreased significantly during storage. Titratable acidity decreased 20 days after storage. Total soluble solids did not change during storage. Antioxidant capacity of fruits remained unchanged up to 20 days of storage period and decreased thereafter. Total phenol and carotenes increased during storage. Antioxidant capacity of fruits was significantly correlated only to ascorbic acids. Peel color and carotenes were higher in TR fruits, whereas titratable acidity and firmness were higher in MG fruits. There was no significant difference in other parameters between the stages of picking. Electric field pretreatment affected the respiration and antioxidant capacity of TR fruits and did not have any significant affect on other parameters. TR mangoes of cv. Irwin are more suitable for low-temperature storage and can be successfully stored for up to 20 days at 5 degrees C without any significant losses in functional properties and quality attributes.

Authors+Show Affiliations

Division of Plant Physiology and Biochemistry, Indian Institute of Horticultural Research, Bangalore, India.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

14995134

Citation

Shivashankara, K S., et al. "Fruit Antioxidant Activity, Ascorbic Acid, Total Phenol, Quercetin, and Carotene of Irwin Mango Fruits Stored at Low Temperature After High Electric Field Pretreatment." Journal of Agricultural and Food Chemistry, vol. 52, no. 5, 2004, pp. 1281-6.
Shivashankara KS, Isobe S, Al-Haq MI, et al. Fruit antioxidant activity, ascorbic acid, total phenol, quercetin, and carotene of Irwin mango fruits stored at low temperature after high electric field pretreatment. J Agric Food Chem. 2004;52(5):1281-6.
Shivashankara, K. S., Isobe, S., Al-Haq, M. I., Takenaka, M., & Shiina, T. (2004). Fruit antioxidant activity, ascorbic acid, total phenol, quercetin, and carotene of Irwin mango fruits stored at low temperature after high electric field pretreatment. Journal of Agricultural and Food Chemistry, 52(5), 1281-6.
Shivashankara KS, et al. Fruit Antioxidant Activity, Ascorbic Acid, Total Phenol, Quercetin, and Carotene of Irwin Mango Fruits Stored at Low Temperature After High Electric Field Pretreatment. J Agric Food Chem. 2004 Mar 10;52(5):1281-6. PubMed PMID: 14995134.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Fruit antioxidant activity, ascorbic acid, total phenol, quercetin, and carotene of Irwin mango fruits stored at low temperature after high electric field pretreatment. AU - Shivashankara,K S, AU - Isobe,Seiichiro, AU - Al-Haq,Muhammad Imran, AU - Takenaka,Makiko, AU - Shiina,Takeo, PY - 2004/3/5/pubmed PY - 2004/5/5/medline PY - 2004/3/5/entrez SP - 1281 EP - 6 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 52 IS - 5 N2 - Greenhouse-grown tree ripe (TR) and mature green (MG) mangoes (cv. Irwin) were exposed to high electric field treatment before 20 and 30 days of storage at 5 degrees C. MG fruits were allowed to ripen at room temperature after low-temperature storage. Fruit physical quality attributes, ascorbic acid, carotene, quercetin, total phenols, and antioxidant capacity were estimated before and after the storage period. Antioxidant capacity of fruit juice was estimated using the ferric reducing antioxidant power (FRAP) assay. Fruit firmness decreased significantly during storage. Titratable acidity decreased 20 days after storage. Total soluble solids did not change during storage. Antioxidant capacity of fruits remained unchanged up to 20 days of storage period and decreased thereafter. Total phenol and carotenes increased during storage. Antioxidant capacity of fruits was significantly correlated only to ascorbic acids. Peel color and carotenes were higher in TR fruits, whereas titratable acidity and firmness were higher in MG fruits. There was no significant difference in other parameters between the stages of picking. Electric field pretreatment affected the respiration and antioxidant capacity of TR fruits and did not have any significant affect on other parameters. TR mangoes of cv. Irwin are more suitable for low-temperature storage and can be successfully stored for up to 20 days at 5 degrees C without any significant losses in functional properties and quality attributes. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/14995134/Fruit_antioxidant_activity_ascorbic_acid_total_phenol_quercetin_and_carotene_of_Irwin_mango_fruits_stored_at_low_temperature_after_high_electric_field_pretreatment_ L2 - https://doi.org/10.1021/jf030243l DB - PRIME DP - Unbound Medicine ER -