Vegetable and Fruit Improvement Center, Department of Horticultural Sciences, Texas A&M University, College Station, Texas 77845, USA.
J Agric Food Chem. 2012 Jul 25;60(29):7096-103. doi: 10.1021/jf301681p. Epub 2012 Jul 13.
Concentrations of grapefruit (cv. 'Rio Red'; Citrus paradisi Macf.) bioactives grown under organic and conventional production systems were evaluated after storage at various temperatures. The first experiment was conducted in November 2008 and the second experiment was conducted in February 2011 using commercial production, processing, and packing procedures. The harvested grapefruits were stored at 23 °C (room temperature) or 9 °C for 4 weeks and analyzed for vitamin C, limonoids, and carotenoids at the end of each week using HPLC. Vitamin C levels were higher in organically grown grapefruits (41.8 mg/100 g) compared to conventionally grown grapefruits (39.2 mg/100 g) at 0 days after harvest in the first experiment. However, production system did not significantly affect vitamin C levels in the second experiment. During storage at room temperature, vitamin C degradation losses ranged from 0.5 to 7% for organically produced grapefruits and from 3 to 18% for conventional grapefruits in both experiments. In the first experiment at harvest, organically produced grapefruits had 77% higher (p ≤ 0.05) nomilin than conventionally produced grapefruits, whereas grapefruits grown under the conventional production system had 2-fold higher lycopene levels compared to organic grapefruits. In the second experiment, both β-carotene and lycopene levels were significantly (p ≤ 0.05) higher in conventionally produced grapefruits than in organic grapefruits. Overall, conventional production significantly increased grapefruit carotenoid levels in both experiments. In general, storage temperature (room temperature and 9 °C) had minimal effects on vitamin C degradation but significant effects on the degradation of carotenoids in the first experiment.
在不同温度下贮藏后，评估了有机和常规生产体系下种植的葡萄柚（‘Rio Red’品种；Citrus paradisi Macf.）生物活性物质的浓度。第一个实验于 2008 年 11 月进行，第二个实验于 2011 年 2 月进行，使用商业生产、加工和包装程序。收获的葡萄柚在 23°C（室温）或 9°C 下贮藏 4 周，并在每周结束时使用 HPLC 分析维生素 C、柠檬苦素和类胡萝卜素。在第一个实验中，在收获后 0 天，有机种植的葡萄柚（41.8mg/100g）的维生素 C 水平高于常规种植的葡萄柚（39.2mg/100g）。然而，在第二个实验中，生产系统对维生素 C 水平没有显著影响。在室温下贮藏期间，有机生产的葡萄柚的维生素 C 降解损失范围为 0.5%至 7%，而常规生产的葡萄柚的维生素 C 降解损失范围为 3%至 18%，这两个实验均如此。在第一个实验中，收获时，有机生产的葡萄柚的诺米林比常规生产的葡萄柚高 77%（p≤0.05），而常规生产系统下种植的葡萄柚的番茄红素水平比有机葡萄柚高 2 倍。在第二个实验中，β-胡萝卜素和番茄红素水平在常规生产的葡萄柚中均显著高于有机生产的葡萄柚（p≤0.05）。总的来说，常规生产在这两个实验中显著增加了葡萄柚的类胡萝卜素水平。一般来说，贮藏温度（室温与 9°C）对维生素 C 的降解影响较小，但对第一个实验中类胡萝卜素的降解影响较大。
