Changes in phenolic compounds and antioxidant capacity of fresh-cut table grape (Vitis vinifera) cultivar 'Shahaneh' as influence by fruit preparation methods and packagings

Australian Journal of Crop Science

Volumn 5, Issue 12, 2011, Pages 1515-1520

  Shiri, Mohammad Ali ^a   Ghasemnezhad, Mahmood ^a   Bakhshi, Davood ^a   Dadi, Monad ^a  

^a UNIVERSITY OF GUILAN   (Iran)

Author keywords

Berry quality; Catechin; Minimal process; Polyethylene terephthalate; Polyvinylchloride; Quercetin 3 galactoside

Indexed keywords

VITACEAE; VITIS VINIFERA;

EID: 84857744407     PISSN: 18352693     EISSN: 18352707     Source Type: Journal    
DOI: None     Document Type: Article

References (29)

1. Altunkaya A, Gökmen V (2008) Effect of various inhibitors on enzymatic browning, antioxidant activity and total phenol content of fresh lettuce (Lactuca sativa). Food Chem 107:1173-1179
2. Bakhshi D, Arakawa O (2006) Induction of phenolic compound biosynthesis with light irradiation in the flesh of red and yellow apples. J Appl Hortic 8(2):101-104
3. Beninger CW, Hosfield GL (2003) Antioxidant activity extracts, condensed tannin fractions, and pure flavonoids from Phaseolus vulgaris L. seed coat color genotypes. J Agri Food Chem 51:7879-83
4. Brand-Williams W, Cuvelier ME, Berset C (1995) Use of free radical method to evaluate antioxidant activity. LWT -Food Sci Technol 28(1):25-30
5. Chonhenchob V, Chantarasomboon Y, Singh SP (2007) Quality Changes of Treated Fresh-cut Tropical Fruits in Rigid Modified Atmosphere Packaging Containers. J Packaging Technol Sci 20:27-37
6. Conte A, Scrocco C, Brescia I, Del Nobile MA (2009) Different packaging strategies for fresh-cut 'barattiere' melon cultivar (Cucumis melo L.). Int J Food Sci Technol 44: 1422-1428
7. Crisosto CH, Garner D, Crisosto G (2002) Carbon dioxideenriched atmospheres during cold storage limits losses from Botrytis but accelerate rachis browning of 'Redglobe' table grapes. Postharvest Biol Technol 26: 181-189
8. Del Nobile MA, Baiano A, Benedetto A, Massignan L (2006) Respiration rate of minimally processed lettuce as affected by packaging. J Food Eng 74:60-9
9. Echeverria E, Valich J (1989) Enzymes of sugar and acid metabolism in stored Valencia organs. J Am Soc Hort Sci 114: 445-449
10. Fan X (2005) Antioxidant capacity of fresh-cut vegetables exposed to ionizing radiation. J Sci Food Agri 85:995-1000
11. Gorny JR (2001) A Summary of CA and MA Requirements and Recommendations for Fresh-cut (Minimally Processed) Fruits and Vegetables. Postharvest Horticulture Series No. 22, CD Version.
12. Holz G, Gutschow M, Coertze S, Calitz F (2003). Occurrence of Botrytis cinerea and subsequent disease expression at different positions on leaves and bunches of grape. Plant Dis 87:351-358
13. Jacxsens L, Devlieghere F, Debevere J (2002) Predictive modeling for packaging design: equilibrium modified atmosphere packages of fresh-cut vegetables subjected to a simulated distribution chain. Intl J Food Microbiol 73:331- 41
14. Jiménez M, García-Carmona F (1999) Oxidation of the flavonols quercetin by polyphenol oxidase. J Agri Food Chem 47:56-60
15. Klein JD (1987) Relationship of harvest date, storage conditions, and fruit characteristics to bruise susceptibility of apple. J Am Soc Hortic Sci 112-113
16. Kou L, Luo Y, Wu D, Liu X (2007) Effects of Mild Heat Treatment on Microbial Growth and Product Quality of Packaged Fresh-Cut Table Grapes. J food Sci 72(8): 567- 573
17. Lee L, Arul J, Lencki R, Castaigne F (1996) A review on modified atmosphere packaging and preservation of fresh fruits and vegetables: physiological basis and practical aspects-part 2. Packaging Technol Sci 9:1-17
18. Nagai T, Suzuki N (2001) Partial purification of polyphenol oxidase from Chinese cabbage Brassica rapa L. J Agri Food Chem 49:3922-3926
19. Pinelo M, Lara M, Maria J, Maria CN. (2004). Interaction among Phenols in Food Fortification: Negative Synergism on Antioxidant Capacity. J Agri Food Chem 52:1177-1180
20. Piretti MV, Gallerani G, Pratella GC (1994) Polyphenol fate and superficial scald in apple. Postharvest Biol Technol 4:213-224
21. Pittia P, Nicoli MC, Comi G, Massini R (1999) Shelf-life extension of fresh-like ready to- use pear cubes. J Sci Food Agric 79:955-60
22. Plaza L, Sánchez-Moreno C, de Pascual-Teresa S, De Ancos B, Cano MP (2009) Fatty Acids, Sterols, and Antioxidant Activity in Minimally Processed Avocados during Refrigerated Storage. J Agric Food Chem 57:3204-3209
23. Saltveit ME (1997) Physical and physiological changes in minimally processed fruits and vegetables. In: Phytochemistry of Fruits and Vegetables (edited by F.A. Tomas- Barberan & R.J. Robins). Pp. 205-220. Oxford: Claredon Press
24. Singleton VL, Orthofer R, Lamuela-Raventós RS (1999) Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin- Ciocalteau Reagent. Methods in Enzymol 299:152-178
25. Stewart D, Oparka J, Johnstone C, Iannetta PPM, Davies HV (1999) Effect of modified packaging (MAP) on soft fruit quality. In Annual report of the Scottish Crop Research Institute for 1999 (pp. 119-124). Invergowrie, Dundee, Scotland: Scottish Crop Research Institute
26. Tanada-Palmu PS, Grosso CRF (2005). Effect of edible wheat gluten-based films and coatings on refrigerated strawberry (Fragaria × ananassa) quality. Postharvest Biol Technol 36:199-208
27. Taiz L, Zeiger E (1991) Respiration and lipid metabolism. In: Brady EB, Donohoe L, editors. Plant physiology. Redwood City, Calif.: Benjamin Cummings. p 282-284
28. Xu C, Zhao B, Ou Y, Wang X, Yuan X, Wang Y (2007) Elicitor-enhanced syringin production in suspension cultures of Saussurea medusa. World J Microbiol Biotechnol 23:965-970
29. Yamaguchi T, Katsuda M, Oda Y, Terao J, Kanazawa K, Oshima S (2003) Influence of polyphenoloxidase and ascorbate oxidase during cooking process on the radical scavenging activity of vegetables. Food Sci Technol Res 9(1):79-83