High oxygen treatment increases antioxidant capacity and postharvest life of strawberry fruit

Food Technology and Biotechnology

Volumn 45, Issue 2, 2007, Pages 169-173

  Fernando Ayala Zavala, J ^a   Wang, Shiow Y ^a   Wang, Chien Y ^a   González Aguilar, Gustavo A ^b  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

^b CENTRO DE INVESTIGACIÓN EN ALIMENTACIÓN Y DESARROLLO   (Mexico)

Author keywords

Antioxidant capacity; High oxygen atmosphere; Postharvest life; Strawberry; Volatile compounds

Indexed keywords

ANTIOXIDANT CAPACITY; HIGH OXYGENS; POSTHARVEST; STRAWBERRY; VOLATILE COMPOUNDS;

FRUITS; OXYGEN;

VOLATILE ORGANIC COMPOUNDS;

FRAGARIA X ANANASSA;

EID: 34547302257     PISSN: 13309862     EISSN: 13342606     Source Type: Journal    
DOI: None     Document Type: Article

References (30)

1. H. Wang, G. Cao, R.L. Prior, Total antioxidant capacity of fruits, J. Agric. Food Chem. 44 (1996) 701-705.
2. I.M. Heinonen, AS. Meyer, E.N. Frankel, Antioxidant activity of berry phenolics on human low-density lipoproteinand liposome oxidation, J. Agric. Food Chem. 46 (1998) 4107-4112.
3. S.Y. Wang, H.S. Lin, Antioxidant activity in fruit and leaves of blackberry, raspberry, and strawberry varies with cultivar and developmenal stage, J. Agric. Food Chem. 48 (2000) 140-146.
4. C.A. Rice-Evans, N.J. Miller, Antioxidant activities of flavonoids as bioactive components of food, Biochem. Soc. Trans. 24 (1996) 790-795.
5. S.Y. Wang, H. Jiao, Scavenging capacity of berry crops on superoxide radicals, hydrogen peroxide, hydroxyl radicals, and singlet oxygen, J. Agric. Food Chem. 48 (2000) 5677-5684.
6. D.M. Hodges, G.E. Lester, K.D. Munro, P.M.A. Toivonen, Oxidative stress: Importance for postharvest quality, HortSci. 39 (2004) 924-929.
7. S.Y. Wang, W. Zheng, G.J. Galletta, Cultural system affects quality and antioxidant capacity in strawberries, J. Agric. Food Chem. 50 (2002) 6534-6542.
8. D.M. Holcroft, A.A. Kader, Carbon dioxide-induced changes in color and anthocyanins synthesis of stored strawberry fruits, HortSci. 34 (1999) 1244-1248.
9. A. Lichter, Y. Zutkhy, L. Sonego, Ethanol controls postharvest decay of table grapes, Postharv. Biol. Technol. 24 (2002) 301-308.
10. B. de Ancos, E.M. Gonzalez, P. Cano, Ellagic acid, vitamin C, and total phenolic contents and radical scavenging capacity affected by freezing and frozen storage in raspberry fruit, J. Agric. Food Chem. 48 (2000) 4565-1570.
11. J. Caldwell, Effects of high partial pressures of oxygen on fungi and bacteria, Nature, 206 (1965) 321-323.
12. A.L. Wszelaki, E.J. Mitcham, Effects of superatmospheric oxygen on strawberry fruit quality and decay, Postharv. Biol. Technol. 20 (2000) 125-1.33.
13. M.E. Olsson, C.S. Andersson, S. Oredsson, R.H. Berglund, K.E. Gustavsson, Antioxidant levels and inhibition of cancer cell proliferation in vitro by extracts from organically and conventionally cultivated strawberries, J. Agric. Food Chem. 54 (2006) 1248-1255.
14. K. Slinkard, V.L. Singleton, Total phenol analysis: Autoformation and comparison with manual methods, Am. J. Enol. Vitic. 28 (1997) 49-55.
15. C. Cao, E. Sofic, R.L. Prior, Antioxidant capacity of tea and common vegetables, J. Agric. Food Chem. 44 (1996) 3426-3441.
16. A.G. Pérez, C. Sanz, Effect of high oxygen and high carbon dioxide atmospheres on strawberry flavor and other quality traits, J. Agric. Food Chem. 49 (2001) 2370-2375.
17. NCSS, Statistical System for Windows, Kaysville, UT, USA (2000).
18. K. Kader, S. Ben-Yehoshua, Review: Effects of superatmospheric oxygen levels on postharvest physiology of fresh fruit and vegetables, Postharv. Biol. Technol. 20 (2000) 1-13.
19. J.B. Biale, R.E. Young, Critical oxygen concentrations for the respiration of lemons, Am. J. Bot. 34 (1947) 301-309.
20. 2 atmospheres in storage, Postharv. Biol. Technol. 24 (2002) 335-340.
21. A.A. Kader, L.L. Morris, Amelioration of chilling injury symptoms on tomato fruits, HortSci. 10 (1975) 324-328.
22. 2 Upon Apples and Pears at Low Temperatures. In: Report of the food Investigation Board, London, UK (1934) pp. 74-77.
23. J.A. Klaustermeyer, L.L. Morris, The effects of ethylene and carbon monoxide on the induction of russet spotting on crisphead lettuce, Plant Physiol. 56 (1975) 63.
24. Y. Zheng, C.Y. Wang, S.Y. Wang, W. Zheng, Effect of high-oxygen atmospheres on blueberry phenolics, anthocyanins, and antioxidant capacity, J. Agric. Food Chem. 51 (2003) 7162-7169.
25. M.I. González-Roncero, B.P.F. Day, The effect of elevated oxygen and carbon dioxide modified atmosphere on psychrotropic pathogens and spoilage microorganisms associated with fresh prepared produce, CCFRA Research Summary Sheet 98, CCFRA, Chipping Campden, UK (1998).
26. W. Zheng, S.Y. Wang, Oxygen radical absorbing capacity of phenolics in blueberries, cranberries, and lingonberries, J. Agric. food Chem. 51 (2003) 502-509.
27. R.L. Prior, G. Cao, A. Martin, Antioxidant capacity as influenced by total phenolic and anthocyanin content, maturity, and variety of Vaccinium species, J. Agric. Food Chem. 46 (1998) 2686-2693.
28. H. Wang, G. Cao, R.L. Prior, Oxygen radical absorbing capacity of anthocyanins, J. Agric. Food Chem. 45 (1997) 304-309.
29. T. Solomos, B. Whitaker, C. Lu, Deleterious effect of pure oxygen on 'gala' and 'granny smith' apples, HortSci. 32 (1997) 458-462.
30. 2 storage of apple cultivars differing in scald susceptibility, Acta Hort. 464 (1998) 165-170.