บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Changes in fruit quality, phenolic compounds and antioxidant capacity of fresh prune during storage.

Hamauzu Y., Kume C.

5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004, p.89

2004

บทคัดย่อ

Changes in fruit quality, phenolic compounds and antioxidant capacity of fresh prune during storage. Phenolic compounds, anthocyanins and some factors related to the quality of fresh prune were analyzed and their changes during storage at 1 °C and 5 °C were investigated.The fruit quality was maintained within 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 at 5 °C, however dehydration and softening were severe at this temperature.The increase of soluble solids and the decrease of titratable acid were observed at both temperatures.Total phenolics content of flesh decreased slightly at 5 °C but increased and 1 °C after 15 days of storage.Total phenolics and anthocyanins content in peel increased at both storage temperatures.3-Caffeoylquinic acid, 5-caffeoylquinic acid (chlorogenic acid) and two major anthocyanins (cyaniding-3-glucoside and peonidin-3-glucoside) were major phenolics in peel.Cyaidin-3-rutinoside and peonidin-3-rutinoside were also detected in peel.DPPH radical scavenging activities of peel and flesh were higher than chlorogenic acid standard and remained stronger during period.