Department of Horticulture, Tshwane University of Technology, Pretoria West, 0001, South Africa; Phytochemical Food Network Research Group, Department of Crop Sciences, Tshwane University of Technology, Pretoria West, 0001, South Africa.
Department of Horticulture, Tshwane University of Technology, Pretoria West, 0001, South Africa.
Food Chem. 2019 Sep 30;293:499-510. doi: 10.1016/j.foodchem.2019.04.102. Epub 2019 May 3.
This study aims to link morphological and physico-chemical parameters with maturity stages of Natal plum (Carissa macrocarpa), an edible southern African fruit. Harvesting via an integrative holistic approach is recommended for optimal quality and functional compounds. Fruits at dark green (M1), light green (M2), colour break or pink (M3), red (M4), dark red (M5) stages were harvested in 2016 and 2017 seasons. The principal component analysis illustrated the colour value a* (redness), fruit weight, size (length and width), sugars (glucose and fructose), ascorbic acid content, cyanidin derivatives (cyanidin-3-O-pyranoside, cyanidin 3-O-β-sambubioside, cyanidin-3-O-glucoside), naringenin 4'-O-glucoside, and antioxidant property (FRAP) were higher in the following order of maturity stages M5 > M4 > M3 > M2 > M1. Quercetin 3-O-rhamnosyl galactoside and glucoside were higher in green (h° higher) firm M1 to M3 stages. A strong correlation exists between fruit weight, size, a* value and cyanidin derivatives or naringenin 4'-O-glucoside or ascorbic acid content or antioxidant activity. Thus, the M4 and M5 stages of Natal plum can serve as functional food.
本研究旨在将形态学和物理化学参数与纳塔尔李（Carissa macrocarpa）的成熟阶段联系起来，纳塔尔李是一种可食用的南非水果。建议采用综合整体方法进行收获，以获得最佳质量和功能性化合物。2016 年和 2017 年的季节中，收获了深绿色（M1）、浅绿色（M2）、变色或粉红色（M3）、红色（M4）、暗红色（M5）的果实。主成分分析表明，颜色值 a*（红色）、果实重量、大小（长度和宽度）、糖（葡萄糖和果糖）、抗坏血酸含量、矢车菊素衍生物（矢车菊素-3-O-吡喃糖苷、矢车菊素 3-O-β-桑布糖苷、矢车菊素 3-O-葡萄糖苷）、柚皮苷 4'-O-葡萄糖苷和抗氧化活性（FRAP）在以下成熟阶段的顺序中较高：M5>M4>M3>M2>M1。槲皮素 3-O-鼠李糖苷和葡萄糖苷在绿色（h°较高）坚硬的 M1 到 M3 阶段含量较高。果实重量、大小、a*值与矢车菊素衍生物或柚皮苷 4'-O-葡萄糖苷或抗坏血酸含量或抗氧化活性之间存在很强的相关性。因此，纳塔尔李的 M4 和 M5 阶段可以作为功能性食品。
