Department of Pomology and Horticulture Economics, Institute of Horticultural Sciences, Warsaw University of Life Sciences (SGGW-WULS), 159C Nowoursynowska Street, 02-787 Warsaw, Poland.
Department of Applied Mathematics and Computer Science, University of Life Sciences in Lublin, 20-033 Lublin, Poland.
Molecules. 2022 Jul 5;27(13):4313. doi: 10.3390/molecules27134313.
The dietary properties of minikiwi make them, along with other fruits and vegetables, suitable as the basis for many slimming and pro-health diets. Prolonging the availability of minikiwi can be provided by different storage technologies. This experiment focused on evaluating the effect of various O and CO concentrations, i.e., low-oxygen atmosphere (DCA, 0.4% CO:0.4% O; ULO, 1.5% CO:1.5% O) or high-CO (CA, 5% CO:1.5% O) storage, in order to provide the consumer with fruits with comparable high nutritional values. Evaluation gave the basic characteristics of the fruits that characterize their health-promoting properties, i.e., total polyphenols (TPC), phenolic acids and flavonols, antioxidant activity (AA), monosaccharides, and acid content. The atmosphere with a higher CO content of 5% (CA) effectively influenced the high value of ascorbic acid even after 12 weeks of storage. DCA technology contributed to a significant inhibition of phenol loss but not as effectively as CA technology. In contrast, glucose and fructose contents were found to be significantly higher after storage in ULO or DCA, while sucrose content was more stable in fruit stored in CA or DCA. CA technology conditions stabilized the citric acid content of minikiwi, while DCA technology was less effective in inhibiting acid loss. The nutritional value of the fruit after storage in CA or DCA was not significantly reduced, which will allow the supply of fresh minikiwi fruit to be extended and provide a valuable component of the human diet.
弥猴桃的饮食特性使它与其他水果和蔬菜一样，适合作为许多减肥和促进健康饮食的基础。通过不同的储存技术可以延长弥猴桃的供应期。本实验主要研究了不同 O 和 CO 浓度（低氧气氛 DCA，0.4% CO:0.4% O；ULO，1.5% CO:1.5% O 和高 CO 浓度 CA，5% CO:1.5% O）对果实营养价值的影响，以提供具有相似高营养价值的水果给消费者。评估结果给出了能体现其促进健康特性的基本果实特性，即总多酚（TPC）、酚酸和类黄酮、抗氧化活性（AA）、单糖和酸含量。5% CO 含量较高的大气（CA）即使在储存 12 周后也能有效地影响高抗坏血酸值。DCA 技术对抑制酚类物质损失有显著作用，但不如 CA 技术有效。相比之下，在 ULO 或 DCA 中储存后发现葡萄糖和果糖含量明显更高，而在 CA 或 DCA 中储存的果实中蔗糖含量更稳定。CA 技术条件稳定了弥猴桃中的柠檬酸含量，而 DCA 技术在抑制酸损失方面的效果较差。CA 或 DCA 储存后的果实营养价值没有明显降低，这将延长新鲜弥猴桃的供应期，并为人类饮食提供有价值的组成部分。
