Artés-Hernández Francisco, Artés Francisco, Tomás-Barberán Francisco A
Postharvest and Refrigeration Group, Technical University of Cartagena, Paseo Alfonso XIII 48, 30203 Cartagena, Murcia, Spain.
J Agric Food Chem. 2003 Aug 27;51(18):5290-5. doi: 10.1021/jf030037d.
Ten different gaseous treatments were evaluated for their efficacy in the keeping quality of cv. Napoleon table grapes during 38 days of storage at 0 degrees C followed by 6 days of shelf life at 15 degrees C in air. These storage methods included modified atmosphere packaging (MAP) with and without SO(2) or natural fungicides (hexanal and hexenal), two controlled atmospheres (CA), and intermittent and continuous applications of O(3). As a control, air atmosphere during cold storage was used. Most of the treatments applied kept the postharvest quality of the grapes, although the best results were obtained by the use of a MAP with 5 kPa of O(2) plus 15 kPa of CO(2) plus 80 kPa of N(2). The total anthocyanin content at harvest was 170 +/- 19 microg/g of fresh weight (fw) of grapes, which declined in most of the treatments applied and was reflected in the loss of red color. Peonidin 3-glucoside was detected at all sampling times as the major anthocyanin (always >50% from the total content). Treatments applied kept or decreased the total flavonol content from that measured at harvest (17 +/- 1.4 microg/g of fw of berries). However, an increase of up to 2-fold in total stilbenoid content after shelf life for CA and O(3) treatments was observed. At all sampling times for almost every treatment piceid concentration remained unaltered or slightly changed, whereas large increases were observed after shelf life for resveratrol (1.2 +/- 0.6 microg/g of fw of grapes sampled at harvest), even up to 3- and 4-fold for O(3)-treated grapes and 2-fold for CA-treated ones. Therefore, improved techniques for the keeping quality of cv. Napoleon table grapes during long-term storage seem to maintain or enhance their antioxidant compound content.
评估了十种不同的气体处理方法对拿破仑鲜食葡萄保鲜质量的效果，葡萄在0℃下储存38天，随后在15℃空气中货架期6天。这些储存方法包括有或无SO₂或天然杀菌剂（己醛和己烯醛）的气调包装（MAP）、两种控制气氛（CA）以及间歇性和连续性施用O₃。作为对照，采用冷藏期间的空气气氛。尽管使用含5 kPa O₂加15 kPa CO₂加80 kPa N₂的气调包装获得了最佳结果，但大多数处理方法都保持了葡萄的采后品质。收获时葡萄的总花青素含量为170±19 μg/g鲜重（fw），在大多数处理中该含量下降，这反映在红色的损失上。在所有采样时间均检测到芍药素3 - 葡萄糖苷是主要的花青素（始终占总含量的>50%）。所采用的处理方法使浆果中总黄酮醇含量保持或低于收获时测得的含量（17±1.4 μg/g fw）。然而，观察到CA和O₃处理在货架期后总芪类化合物含量增加了高达2倍。在几乎每个处理的所有采样时间，云杉新苷浓度保持不变或略有变化，而白藜芦醇在货架期后大幅增加（收获时采样的葡萄为1.2±0.6 μg/g fw），O₃处理的葡萄甚至增加了3至4倍，CA处理的葡萄增加了2倍。因此，改进的技术似乎能在长期储存期间保持或提高拿破仑鲜食葡萄的抗氧化化合物含量。
