Vegetable and Fruit Improvement Center, Department of Horticultural Sciences, Texas A&M University, College Station, TX 77845, United States.
Food Chem. 2012 Dec 1;135(3):1667-75. doi: 10.1016/j.foodchem.2012.05.095. Epub 2012 May 30.
Ethylene is commercially used for artificial degreening of early season grapefruits. The present study investigated the effect of degreening and storage period on Star Ruby grapefruit (Citrus paradisi Macf.) bioactive compounds. Freshly harvested grapefruits were degreened in commercial packing shed for 60h using 2ppm of ethylene at a constant temperature of 20°C. Both degreened and non-degreened (control) fruits were stored at 10°C for 21days and later transferred to 20°C for a period of 14days to simulate shipment and retail store market conditions. Bioactive compounds including carotenoids, limonoids, flavonoids and furocoumarins were analyzed using high performance liquid chromatography. Nomilin was significantly higher (P<0.05) in degreened fruits at 35days after storage. In contrast, flavonoids such as narirutin, naringin and poncirin were significantly (P<0.05) lower in degreened fruits at 35days after storage. Degreening treatment reduced the levels of deacetyl nomilinic acid glucoside and bergamottin after 35days of storage; however, it had no significant effect on total soluble solids, decay, fruit softening, taste, odour, ascorbic acid, β-carotene, lycopene, limonin, neohesperidin, didymin, 6,7-dihydroxybergamottin, 5-geranyloxy-7-methoxycoumarin and radical scavenging activity. Therefore, degreening could be utilized to enhance the grapefruit aesthetic quality, with minimal effect on nutritional quality.
乙烯被商业用于早期季节葡萄柚的人工脱绿。本研究调查了脱绿和贮藏期对星红宝石葡萄柚（Citrus paradisi Macf.）生物活性化合物的影响。新鲜收获的葡萄柚在商业包装棚中用 2ppm 的乙烯在 20°C 的恒定温度下脱绿 60 小时。脱绿和未脱绿（对照）的果实都在 10°C 下贮藏 21 天，然后转移到 20°C 下贮藏 14 天，以模拟运输和零售商店的市场条件。使用高效液相色谱法分析生物活性化合物，包括类胡萝卜素、柠檬苦素、类黄酮和呋喃香豆素。在贮藏 35 天后，脱绿果实中的诺米林显著更高（P<0.05）。相比之下，在贮藏 35 天后，脱绿果实中的柚皮苷、柚皮苷和新橙皮苷等类黄酮显著降低（P<0.05）。脱绿处理降低了贮藏 35 天后去乙酰基诺米林酸葡萄糖苷和 bergamottin 的水平；然而，它对总可溶性固形物、腐烂、果实软化、口感、气味、抗坏血酸、β-胡萝卜素、番茄红素、柠碱、新橙皮苷、二氢柚皮苷、6,7-二羟基 bergamottin、5-香叶基-7-甲氧基香豆素和自由基清除活性没有显著影响。因此，脱绿可以用于提高葡萄柚的外观质量，对营养质量的影响最小。
