Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China.
Food Sci Technol Int. 2013 Dec;19(6):511-21. doi: 10.1177/1082013212457669. Epub 2013 Jun 3.
The influence of hot water dips (50, 52 and 54 for 3 min) on fruit quality, phenolic compounds and antioxidant capacity of Satsuma mandarin during 60 days' storage at 10 was investigated. Hot water dips did not affect fruit quality attributes as well as ascorbic acid content, and 50 treatment significantly reduced fruit weight loss. Significant increases of flavonoids were found in all hot water treated fruit from after treatments till 15 days of storage, whereas phenolic acids were not greatly affected. Hot water dipping at 50 significantly increased total phenolics and antioxidant capacity of Satsuma mandarin immediately after treatment and maintained similar levels with control during storage, while 52 and 54 treatments showed relatively lower levels. The results suggested that hot water dipping at 50 for 3 min can be a promising way to retain functional quality of storing Satsuma mandarin.
研究了 50、52 和 54°C 热水浸泡 3 分钟对贮藏在 10°C 下 60 天的温州蜜柑果实品质、酚类化合物和抗氧化能力的影响。热水浸泡处理对果实品质特性、抗坏血酸含量无影响，50°C 处理显著降低了果实失重率。所有经热水处理的果实中，类黄酮含量在处理后至贮藏 15 天内均显著增加，而酚酸含量变化不大。50°C 热水浸泡处理可显著提高温州蜜柑的总酚含量和抗氧化能力，且在贮藏过程中与对照处理保持相似水平，而 52 和 54°C 处理则表现出相对较低的水平。结果表明，50°C 热水浸泡 3 分钟可能是保持温州蜜柑贮藏功能品质的一种有前途的方法。
