Kodagoda Gethmini, Hong Hung T, O'Hare Tim J, Sultanbawa Yasmina, Topp Bruce, Netzel Michael E
Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Health and Food Sciences Precinct, Coopers Plains, QLD 4108, Australia.
ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Health and Food Sciences Precinct, Coopers Plains, QLD 4108, Australia.
Foods. 2021 Feb 7;10(2):352. doi: 10.3390/foods10020352.
Due to high perishability, plums are harvested at an early stage of maturity to extend postharvest storage life. Storage time and temperature can significantly affect the phytochemical and sugar composition of plums, altering their palatability and nutritional quality. In this study, variations in physiochemical properties (total soluble solids (TSS), titratable acidity (TA), color (chroma and hue angle)), phytochemical composition (total phenolic content (TPC), total anthocyanin content (TAC), and carotenoids), and sugars in three different tissues of the Queen Garnet plum (QGP) during storage at two common domestic storage temperatures (4 and 23 °C) were evaluated. There was an increase ( > 0.05) in TSS and a reduction ( < 0.05) in TA of the outer flesh at 23 °C. Chroma values of all the tissues reduced ( < 0.05) at 23 °C. At 4 °C, chroma values fluctuated between storage days. The TAC of the peel was the highest ( < 0.05) among the different tissues and continued to increase up to 10 days of storage at 23 °C (3-fold increase). At 4 °C, the highest ( < 0.05) TAC (peel) was observed after 14 days of storage (1.2-fold increase). TPC showed similar results. The highest ( < 0.05) TPC was recorded in the peel after 10 days of storage at 23 °C (2.3-fold increase) and after 14 days of storage at 4 °C (1.3-fold increase), respectively. Total carotenoids in the flesh samples at both storage temperatures were reduced ( < 0.05) after 14 days. Total sugars also decreased during storage. The results of the present study clearly showed that common domestic storage conditions can improve the nutritional quality of plums by increasing the content of bioactive anthocyanins and other phenolic compounds. However, the increase in phytochemicals needs to be counterbalanced with the decrease in total sugars and TA potentially affecting the sensory attributes of the plums.
由于李子极易腐烂，因此在成熟早期就进行采摘，以延长采后储存期。储存时间和温度会显著影响李子的植物化学成分和糖分组成，进而改变其口感和营养品质。在本研究中，对皇后石榴李（QGP）三种不同组织在两种常见的国内储存温度（4℃和23℃）下储存期间的理化性质（总可溶性固形物（TSS）、可滴定酸度（TA）、颜色（色度和色相角））、植物化学成分（总酚含量（TPC）、总花青素含量（TAC）和类胡萝卜素）以及糖分变化进行了评估。在23℃时，外果肉的TSS增加（>0.05），TA降低（<0.05）。在23℃时，所有组织的色度值均降低（<0.05）。在4℃时，色度值在储存天数之间波动。在不同组织中，果皮的TAC最高（<0.05），在23℃下储存至10天时持续增加（增加了3倍）。在4℃时，储存14天后观察到最高（<0.05）的TAC（果皮）（增加了1.2倍）。TPC呈现类似结果。在23℃下储存10天后（增加了2.3倍）以及在4℃下储存14天后（增加了1.3倍），果皮中记录到最高（<0.05）的TPC。在两种储存温度下，果肉样品中的总类胡萝卜素在14天后均降低（<0.05）。储存期间总糖也减少。本研究结果清楚地表明，常见的国内储存条件可通过增加生物活性花青素和其他酚类化合物的含量来提高李子的营养品质。然而，植物化学成分的增加需要与总糖和TA的降低相平衡，因为这可能会影响李子的感官特性。
