The impact of harvesting, storage and processing factors on health-promoting phytochemicals in berries and fruits

Processes

Volumn 2, Issue 3, 2014, Pages 596-624

  Kårlund, Anna ^a   Moor, Ulvi ^b   Sandell, Mari ^c   Karjalainen, Reijo O ^a  

^a UNIVERSITY OF EASTERN FINLAND   (Finland)

^b ESTONIAN UNIVERSITY OF LIFE SCIENCES   (Estonia)

^c UNIVERSITY OF TURKU   (Finland)

Author keywords

Berries; Food industry; Fruits; Harvesting; Human health; Polyphenols; Processing; Storage; Vitamins

Indexed keywords

EID: 84985927070     PISSN: None     EISSN: 22279717     Source Type: Journal    
DOI: 10.3390/pr2030596     Document Type: Review

References (144)

1. Taguchi, K.; Fujikawa, N.; Komatsu, M.; Ishii, T.; Unno, M.; Akaike, T.; Motohashi, H.; Yamamoto, M. Keap1 degradation by autophagy for the maintenance of redox homeostasis. Proc. Natl. Acad. Sci. USA 2012, 109, 13561-13566
2. Milbury, P.E.; Graf, B.; Curran-Celentano, J.M.; Blumberg, J.B. Bilberry (Vaccinium myrtillus) anthocyanins modulate heme oxygenase-1 and glutathione S-transferase-pi expression in ARPE-19 cells. Investig. Ophthalmol. Vis. Sci. 2007, 48, 2343-2349
3. Gurusamy, N.; Lekli, I.; Mukherjee, S.; Ray, D.; Ahsan, M.K.; Gherghiceanu, M.; Popescu, L.M.; Das, D.K. Cardioprotection by resveratrol: A novel mechanism via autophagy involving the mTORC2 pathway. Cardiovasc. Res. 2010, 86, 103-112
4. Tomé-Carneiro, J.; Larrosa, M.; Yáñez-Gascón, M.J.; Dávalos, A.; Gil-Zamonaro, J.; Gonzálvez, M.; García-Almagro, F.J.; Ruiz Ros, J.A.; Tomás-Barberán, F.A.; Espín, J.C.; et al. One-year supplementation with a grape extract containing resveratrol modulates inflammatory-related microRNAs and cytokines expression in peripheral blood mononuclear cells of type 2 diabetes and hypertensive patients with coronary artery disease. Pharmacol. Res. 2012, 72, 69-82
5. Wang, S.; Moustaid-Moussa, N.; Chen, L.; Mo, H.; Shastri, A.; Su, R.; Bapat, P.; Kwun, I.; Shen, C.L. Novel insights of dietary polyphenols and obesity. J. Nutr. Biochem. 2014, 25, 1-18
6. Habtemariam, S.; Varghese, G.K. The antidiabetic therapeutic potential of dietary polyphenols. Curr. Pharmacol. Biotechnol. 2014, doi:10.2174/1389201015666140617104643
7. Arranz, S.; Valderas-Martinez, P.; Chiva-Blanch, G.; Casas, R.; Urpi-Sarda, M.; Lamuela-Raventos, R.M.; Estruch, R. Cardioprotective effects of cocoa: Clinical evidence from randomized clinical intervention trials in humans. Mol. Nutr. Food Res. 2013, 57, 936-947
8. Vepsäläinen, S.; Koivisto, H.; Pekkarinen, E.; Mäkinen, P.; Dobson, G.; McDougall, G.J.; Stewart, D.; Haapasalo, A.; Karjalainen, R.O.; Tanila, H.; et al. Anthocyanin-enriched bilberry and blackcurrant extracts modulate amyloid precursor protein processing and alleviate behavioral abnormalities in the APP/PS1 mouse model of Alzheimer's disease. J. Nutr. Biochem. 2012, 24, 360-367
9. Rendeiro, C.; Vauzour, D.; Kean, R.J.; Butler, L.T.; Rattray, M.; Spencer, J.P.E. Blueberry supplementation induces spatial memory improvements and region-specific regulation of hippocampal BDNF mRNA expression in young rats. Psychopharmacology 2012, 223, 319-330
10. Dai, Q.; Borenstein, A.R.; Wu, Y.; Jackson, J.C.; Larson, E.B. Fruit and vegetable juices and Alzheimer's disease: The Kame Project. Am. J. Med. 2006, 119, 751-759
11. Solfrizzi, V.; Panza, F.; Frisardi, V.; Seripa, D.; Logroscino, G.; Imbimbo, B.P.; Pilotto, A. Diet and Alzheimer's disease risk factors or prevention: The current evidence. Expert Rev. Neurother. 2011, 11, 677-708
12. Törrönen, R.; McDougall, G.J.; Dobson, G.; Stewart, D.; Hellström, J.; Mattila, P.; Pihlava, J.-M.; Koskela, A.; Karjalainen, R.O. Fortification of blackcurrant juice with crowberry: Impact on polyphenol composition, urinary phenolic metabolites, and postprandial glycemic response in healthy subjects. J. Funct. Foods 2012, 4, 746-756
13. Henríquez, C.; Speisky, H.; Chiffelle, I.; Valenzuela, T.; Araya, M.; Simpson, R.; Almonacid, S. Development of an ingredient containing apple peel, as a source of polyohenols and dietary fiber. J. Food Sci. 2012, 75, H172-H181
14. Dobson, G.; Shestha, M.; Hilz, H.; Karjalainen, R.; McDougall, G.; Stewart, D. Lipophilic components in blackcurrant seed and pomace extracts. Eur. J. Lipid Sci. Technol. 2012, 114, 575-582
15. Kalt, W.; Forney, F.C.; Martin, A.; Prior, R.L. Antioxidant capacity, vitamin C, phenolics, and anthocyanins after fresh storage of small fruits. J. Agric. Food Chem. 1999, 47, 4638-4644
16. Wojdylo, A.; Oszmianski, J.; Laskowski, P. Polyphenol compounds and antioxidant activity of new and old apple varieties. J. Agric. Food Chem. 2008, 56, 6520-6530
17. Ceymann, M.; Arrigoni, E.; Schärer, H.; Bozzi Nising, A.; Hurrell, R.F. Identification of apples rich in health-promoting flavan-3-ols and phenolic acids by measuring the polyphenol profile. J. Food Compos. Anal. 2012, 26, 128-135
18. Lee, K.W.; Kim, Y.J.; Kim, D.O.; Lee, H.J.; Lee, C.Y. Major phenolics in apple and their contribution to the total antioxidant capacity. J. Agric. Food Chem. 2003, 51, 6516-6520
19. Hagen, S.F.; Borge, G.I.A.; Bengtsson, G.B.; Bilger, W.; Berge, A.; Haffner, K.; Solhaug, K.A. Phenolic contents and other health and sensory related properties of apple fruit (Malus domestica Borkh., cv. Aroma): Effect of postharvest UV-B irradiation. Postharvest Biol. Technol. 2007, 45, 1-10
20. Mainla, L.; Moor, U.; Karp, K.; Tõnutare, T. The effect of preharvest Ca treatment on concentration of polyphenols and antioxidant capacity of "Pirja" and "Maikki" apples grown on different rootstocks. Sci. Hortic. 2012, 148, 93-96
21. Tsao, R.; Yang, R.; Xie, S.; Sockovie, E.; Khanizadeh, S. Which polyphenol compounds contribute to the total antioxidant activities of apple? J. Agric. Food Chem. 2005, 53, 4989-4995
22. Ferreira, D.; Guyot, S.; Marnet, N.; Delgadillo, I.; Renard, C.M.G.C.; Coimbra, M.A. Composition of phenolic compounds in a Portuguese pear (Pyrus communis L. var. S. Bartolomeu) and changes after sun-drying. J. Agric. Food Chem. 2002, 50, 4537-4544
23. Li, X.; Zhang, J.Y.; Gao, W.Y.; Wang, Y.; Wang, H.Y.; Cao, J.G.; Huang, L.Q. Chemical composition and anti-inflammatory and antioxidant activities of eight pear cultivars. J. Agric. Food Chem. 2012, 60, 8738-8744
24. Fischer, U.A.; Carle, R.; Kammerer, D.R. Identification and quantification of phenolic compounds from pomegranate (Punica granatum L.) peel, mesocarp, aril and differently produced juices by HPLC-DAD-ESI/MSn. Food Chem. 2011, 127, 807-821
25. Wedick, N.M.; Pan, A.; Cassidy, A.; Rimm, E.B.; Sampson, L.; Rosner, B.; Willett, W.; Hu, F.B.; Sun, Q.; van Dam, R.M.; et al. Dietary flavonoid intakes and risk of type 2 diabetes in US men and women. Am. J. Clin. Nutr. 2012, 95, 925-933
26. Wu, T.; Qi, X.; Liu, Y.; Guo, J.; Zhu, R.; Chen, W.; Zheng, X.; Yu, T. Dietary supplementation with purified mulberry (Morus australis Poir) anthocyanins suppresses body weight gain in high-fat diet fed C57BL/6 mice. Food Chem. 2013, 141, 482-487
27. Slimestad, R.; Solheim, H. Anthocyanins from blackcurrants (Ribes nigrum L.). J. Agric. Food Chem. 2002, 50, 3228-3231
28. Anttonen, M.J.; Karjalainen, R. High-performance liquid chromatography analysis of blackcurrant (Ribes nigrum L.) fruit phenolics grown either conventionally or organically. J. Agric. Food Chem. 2006, 54, 7530-7538
29. Libek, A.; Kikas, A. Evaluation of blackcurrant cultivars in Estonia. Acta Hortic. 2002, 585, 209-213
30. Müller, D.; Schantz, M.; Richling, E. High performance liquid chromatography analysis of anthocyanins in bilberries (Vaccinium myrtillus L.), blueberries (Vaccinium corymbosum L.), and corresponding juices. J. Food Sci. 2012, 77, C340-C345
31. Lätti, A.K.; Riihinen, K.R.; Kainulainen, P.S. Analysis of anthocyanin variation in wild populations of bilberry (Vaccinium myrtillus L.) in Finland. J. Agric. Food Chem. 2008, 56, 190-196
32. Heber, D. Multitargeted therapy of cancer by ellagitannins. Cancer Lett. 2008, 269, 262-268
33. González-Vallinas, M.; González-Castejón, M.; Rodríguez-Casado, A.; Ramírez de Molina, A. Dietary phytochemicals in cancer prevention and therapy: A complementary approach with promising perspectives. Nutrition 2013, 71, 585-599
34. Buendía, B.; Gil, M.I.; Tudela, J.A.; Gady, A.L.; Medina, J.J.; Soria, C.; López, J.M.; Tomás-Barberán, F.A. HPLC-MS analysis of proanthocyanidin oligomers and other phenolics in 15 strawberry cultivars. J. Agric. Food Chem. 2010, 58, 3916-3926
35. Aaby, K.; Mazur, S.; Nes, A.; Skrede, G. Phenolic compounds in strawberry (Fragaria x ananassa Duch.) fruits: Composition in 27 cultivars and changes during ripening. Food Chem. 2012, 132, 86-97
36. Hakala, M.; Lapveteläinen, A.; Huopalahti, R.; Kallio, H.; Tahvonen, R. Effects of varieties and cultivation conditions on the composition of strawberries. J. Food Compos. Anal. 2003, 16, 67-80
37. Moor, U.; Mölder, K.; Põldma, P.; Tõnutare, T. Postharvest quality of "Sonata", "Honeoye" and "Polka" strawberries as affected by modified atmosphere packages. Acta Hortic. (ISHS) 2012, 945, 55-61
38. Anttonen, M.J.; Karjalainen, R.O. Environmental and genetic variation of phenolic compounds in red raspberry. J. Food Compos. Anal. 2005, 18, 759-769
39. Bobinaite, R.; Viškelis, P.; Venskutonis, P.R. Variation of total phenolics, anthocyanins, ellagic acid and radical scavenging capacity in various raspberry (Rubus spp.) cultivars. Food Chem. 2012, 132, 1495-1501
40. Mullen, W.; McGinn, J.; Lean, M.E.J.; MacLean, M.R.; Gardner, P.; Duthie, G.G.; Yokota, T.; Crozier, A. Ellagitannins, flavonoids, and other phenolics in red raspberries and their contribution to antioxidant capacity and vasorelaxation properties. J. Agric. Food Chem. 2002, 50, 5191-5196
41. Riihinen, K.; Jaakola, L.; Kärenlampi, S.; Hohtola, A. Organ-specific distribution of phenolic compounds in bilberry (Vaccinium myrtillus) and "northblue" blueberry (Vaccinium corymbosum x V. angustifolium). Food Chem. 2008, 110, 150-160
42. Gacrilova, V.; Kajdžanoska, M.; Gjamovski, V.; Stefova, M. Separation, characterization and quantification of phenolic compounds in blueberries and red and black currants by HPLC-DAD-ESI-Msn. J. Agric. Food Chem. 2011, 59, 4009-4018
43. Grace, M.H.; Massey, A.R.; Mbeunkui, F.; Yousef, G.G.; Lila, M.A. Comparison of health-relevant flavonoids in commonly consumed cranberry products. J. Food Sci. 2013, 77, 76-83
44. Kylli, P.; Nohynek, L.; Puupponen-Pimiä, R.; Westerlund-Wikström, B.; Leppänen, T.; Welling, J.; Moilanen, E.; Heinonen, M. Lingonberry (Vaccinium vitis-idaea) and European cranberry (Vaccinium microcarpon) proanthocyanidins: Isolation, identification, and bioactivities. J. Agric. Food Chem. 2011, 59, 3373-3384
45. Pappas, E.; Schaich, K.M. Phytochemicals of cranberries and cranberry products: Characterization, potential health effects, and processing stability. Crit. Rev. Food Sci. Nutr. 2009, 49, 741-781
46. Wu, X.; Gu, L.; Prior, R.L.; McKay, S. Characterization of anthocyanins and proanthocyanidins in some cultivars of Ribes, Aronia, and Sambucus and their antioxidant capacity. J. Agric. Food Chem. 2004, 52, 7846-7856
47. Mikulic-Petkovsek, M.; Slatnar, A.; Stampar, F.; Veberic, R. HPLC-MSn identification and quantification of flavonol glycosides in 28 wild and cultivated berry species. Food Chem. 2012, 135, 2138-2146
48. Will, F.; Dietrich, H. Optimised processing technique for colour-and cloud-stable plum juices and stability of bioactive substances. Eur. Food Res. Technol. 2006, 223, 419-425
49. Tomás-Barberán, F.A.; Gil, M.I.; Cremin, P.; Waterhouse, A.L.; Hess-Pierce, B.; Kader, A.A. HPLC-DAD-ESIMS analysis of phenolic compounds in nectarines, peaches, and plums. J. Agric. Food Chem. 2001, 49, 4748-4760
50. Kim, D.-O.; Jeong, S.W.; Lee, C.Y. Antioxidant capacity of phenolic phytochemicals from various cultivars of plums. Food Chem. 2003, 81, 321-326
51. Tomás-Barberán, F.A.; Espín, J.C. Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables. J. Sci. Food Agric. 2001, 81, 853-876
52. Laaksonen, O.; Mäkilä, L.; Tahvonen, R.; Kallio, H.; Yang, B. Sensory quality and compositional characteristics of blackcurrant juices produced by different processes. Food Chem. 2013, 138, 2421-2429
53. Hichri, I.; Barrieu, F.; Boggs, J.; Kappel, C.; Delrot, S.; Lauvergeat, V. Recent advances in the transcriptional regulation of the flavonoid biosynthetic pathway. J. Exp. Bot. 2011, 62, 2465-2483
54. Carbone, F.; Preuss, A.; de Vos, R.C.; D'Amico, E.; Perrotta, G.; Bovy, A.G.; Martens, S.; Rosati, C. Developmental, genetic and environmental factors affect the expression of flavonoid genes, enzymes and metabolites in strawberry fruits. Plant Cell Environ. 2009, 32, 1117-1131
55. Olsson, M.E.; Ekvall, J.; Gustavsson, K.E.; Nilsson, J.; Pillai, D.; Sjöholm, I.; Svensson, U.; Akesson, B.; Nyman, M.G. Antioxidants, low molecular weight carbohydrates, and total antioxidant capacity in strawberries (Fragaria x ananassa): Effects of cultivar, ripening, and storage. J. Agric. Food Chem. 2004, 52, 2490-2498
56. Shin, Y.; Ryu, J.; Liu, R.H.; Nock, J.F.; Watkins, C.B. Harvest maturity, storage temperature and relative humidity affect fruit quality, antioxidant contents and activity, and inhibition of cell proliferation of strawberry fruit. Postharvest Biol. Technol. 2008, 49, 201-209
57. Ornelas-Paz, J.J.; Yahia, E.M.; Ramírez-Bustamante, N.; Pérez-Martínez, J.D.; Escalante-Minakata, M.P.; Ibarra-Junquera, V.; Acosta-Muñiz, C.; Guerrero-Prieti, V.; Ochoa-Reyes, E. Physical attributes and chemical composition of organic strawberry fruit (Fragaria x ananassa Duch, Cv. Albion) at six stages of ripening. Food Chem. 2013, 138, 372-381
58. Griesser, M.; Hoffmann, T.; Bellido, M.L.; Rosati, C.; Fink, B.; Kurtzer, R.; Aharoni, A.; Muñoz-Blanco, J.; Schwab, W. Redirection of flavonoid biosynthesis through the down-regulation of an anthocyanidin glucosyltransferase in ripening strawberry fruit. Plant Physiol. 2008, 146, 1528-1539
59. Medina-Puche, L.; Cumplido-Laso, G.; Amil-Ruiz, E.; Hoffmann, T.; Ring, L.; Rodríguez-Franco, A.; Caballero, J.L.; Schwab, W.; Muñoz-Blanco, J.; Blanco-Portales, R. MYB10 plays a major role in the regulation of flavonoid/phenylpropanoid metabolism during ripening of Fragaria x ananassa fruits. J. Exp. Bot. 2014, 65, 401-417
60. Yang, Y.; Zhao, G.; Yue, W.; Zhang, S.; Gu, C.; Wu, J. Molecular cloning and gene expression differences of the anthocyanin biosynthesis-related genes in the red/green skin color mutant of pear (Pyrus communis L.). Tree Genet. Gen. 2013, 9, 1351-1360
61. Ubi, B.E.; Honda, C.; Besho, H.; Kondo, S.; Wada, M.; Kobayashi, S.; Moriguchi, T. Expression analysis of anthocyanin biosynthetic genes in apple skin: Effect of UV-B and temperature. Plant Sci. 2006, 170, 571-578
62. Chagné, D.; Lin-Wang, K.; Espley, R.V.; Volz, R.K.; How, N.M.; Rouse, S.; Brendolise, C.; Carlisle, C.M.; Kumar, S.; de Silva, N.; et al. An ancient duplication of apple MYB transcription factors is responsible for novel red fruit-flesh phenotypes. Plant Physiol. 2013, 161, 225-239
63. Cruz-Rus, E.; Amaya, I.; Sánchez-Sevilla, J.F.; Botella, M.A.; Valpuesta, V. Regulation of L-ascorbic acid content in strawberry fruits. J. Exp. Bot. 2011, 62, 4191-4201
64. Little, C.R.; Holmes, R.J. Storage Technology for Apples and Pears; Institute for Horticultural Development Agriculture: Knoxfield, Victoria, Australia, 2000; p. 528
65. Nunes, M.C.N.; Brecht, J.K.; Morais, A.M.M.B.; Sargent, S.A. Physicochemical changes during strawberry development in the field compared with those that occur in harvested fruit during storage. J. Sci. Food Agric. 2006, 86, 180-190
66. Severo, J.; Tiecher, A.; Chaves, F.C.; Silva, J.A.; Rombaldi, C.V. Gene transcript accumulation associated with physiological and chemical changes during developmental stages of strawberry cv. Camarosa. Food Chem. 2011, 126, 995-1000
67. García-Gago, J.A.; Posé, S.; Muñoz-Blanco, J.; Quesada, M.A.; Mercado, J.A. The polygalacturonase FaPG1 gene plays a key role in strawberry fruit softening. Plant Signal. Behav. 2009, 4, 766-768
68. Zhang, J.; Wang, W.; Yu, O.; Tang, J.; Gu, X.; Wan, X.; Fang, C. Metabolic profiling of strawberry (Fragaria x ananassa Duch.) during fruit development and maturation. J. Exp. Bot. 2011, 62, 1103-1118
69. Howard, L.R.; Prior, R.L.; Liyanage, R.; Lay, J.O. Processing and storage effect on berry polyphenols: Challenges and implications for bioactive properties. J. Agric. Food Chem. 2012, 60, 6678-6693
70. Fawole, O.A.; Opara, U.L. Effects of storage temperature and duration on physiological responses of pomegranate fruit. Ind. Crop Prod. 2013, 47, 300-309
71. Sayyari, M.; Valero, D.; Babalar, M.; Kalantari, S.; Zapata, P.J.; Serrano, M. Prestorage oxalic acid treatment maintained visual quality, bioactive compounds, and antioxidant potential of pomegranate after long-term storage at 2 °C. J. Agric. Food Chem. 2010, 58, 6804-6808
72. Türkben, C.; Sariburun, E.; Demir, C.; Uylaser, V. Effect of freezing and frozen storage on phenolic compounds of raspberry and blackberry cultivars. Food Anal. Methods 2010, 3, 144-153
73. Mölder, K.; Moor, U.; Tõnutare, T.; Põldma, P. Postharvest quality of "Glen Ample" raspberry as affected by storage temperature and modified atmosphere packaging. J. Fruit Ornam. Plant Res. 2011, 19, 145-153
74. Leja, M.; Mareczek, A.; Ben, J. Antioxidant properties of two apple cultivars during long-term storage. Food Chem. 2003, 80, 303-307
75. Matthes, A.; Schmitz-Eiberger, M. Polyphenol content and antioxidant capacity of apple fruit: Effect of cultivar and storage conditions. J. Appl. Bot. Food Qual. 2009, 82, 152-157
76. Hoang, N.T.; Golding, J.B.; Wilkes, M.A. The effect of postharvest 1-MCP treatment and storage atmosphere on "Cripps Pink" apple phenolics and antioxidant activity. Food Chem. 2011, 127, 1249-1256
77. Connor, A.M.; Luby, J.J.; Hancock, J.F.; Berkheimer, S.; Hanson, E.J. Changes in fruit antioxidant activity among blueberry cultivars during cold-temperature storage. J. Agric. Food Chem. 2002, 50, 893-898
78. Zheng, Y.; Wang, C.Y.; Wang, S.Y.; Zheng, W. Effect of high-oxygen atmospheres on blueberry phenolics, anthocyanins, and antioxidant capacity. J. Agric. Food Chem. 2003, 51, 7162-7169
79. Pelayo, C.; Ebeler, S.E.; Kader, A.A. Postharvest life and flavor quality of three strawberry cultivars kept at 5 °C in air or air + 20 kPa CO2. Postharvest Biol. Technol. 2003, 27, 171-183
80. Krüger, E.; Dietrich, H.; Schöpplein, E.; Rasim, S.; Kürbel, P. Cultivar, storage conditions and ripening effects on physical and chemical qualities of red raspberry fruit. Postharvest Biol. Technol. 2011, 60, 31-37
81. Hellström, J.; Mattila, P.; Karjalainen, R. Stability of anthocyanins in berry juices stored at different temperatures. J. Food Compos. Anal. 2013, 31, 12-19
82. Duarte, C.; Guerra, M.; Daniel, P.; Camelo, A.L.; Yommi, A. Quality changes of highbush blueberries fruit stored in CA with different CO levels. J. Food Sci. 2009, 74, S154-S159
83. Haffner, K.; Rosenfeld, H.J.; Skrede, G.; Wang, L. Quality of red raspberry Rubus idaeus L. cultivars after storage in controlled and normal atmospheres. Postharvest Biol. Technol. 2002, 24, 279-289
84. Davey, M.W.; van Montagu, M.; Inze, D.; Sanmartin, M.; Kanellis, A.; Smirnoff, N.; Benzie, I.; Strain, J.J.; Favell, D.; Fletcher, J.; et al. Plant l-ascorbic acid: Chemistry, function, metabolism, bioavailability and effects of processing. J. Sci. Food Agric. 2000, 80, 825-860
85. Nunes, M.; Brecht, J.; Morais, A.; Sargent, S. Controlling temperature and water loss to maintain ascorbic acid levels in strawberries during postharvest handling. J. Food Sci. 1998, 63, 1033-1036
86. Vinokur, Y.; Rodov, V.; Horev, B. Effect of postharvest factors on the content of ascorbic acid in Israeli varieties of strawberry. Acta Hortic. 2002, 567, 763-766
87. Davey, M.W.; Keulemans, J. Determining the potential to breed for enhanced antioxidant status in Malus: Mean inter-and intravarietal fruit vitamin C and glutathione contents at harvest and their evolution during storage. J. Agric. Food Chem. 2004, 52, 8031-8038
88. Li, M.; Ma, F.; Shang, P.; Zhang, M.; Hou, C.; Liang, D. Influence of light on ascorbate formation and metabolism in apple fruits. Planta 2009, 230, 39-51
89. Lata, B.; Przeradzka, M. Changes of antioxidant content in fruit peel and flesh of selected apple cultivars during storage. J. Fruit Ornam. Plant Res. 2002, X, 6-13
90. Vilaplanaa, R.; Soriab, Y.; Valentinesa, M.C.; Larrigaudiere, C. Specific response of apple skin and pulp tissues to cold stress and 1-MCP treatment. Postharvest Biol. Technol. 2007, 43, 215-220
91. Bulens, I.; van de Poel, B.; Hertog, M.L.A.T.M.; de Proft, M.P.; Geeraerd, A.H.; Nicolai, B.M. Influence of harvest time and 1-MCP application on postharvest ripening and ethylene biosynthesis of "Jonagold" apple. Postharvest Biol. Technol. 2012, 72, 11-19
92. Varanasi, V.; Shin, S.B.; Johnson, F.; Mattheis, J.; Zhu, Y. Differential suppression of ethylene biosynthesis and receptor genes in "Golden Delicious" apple by preharvest and postharvest 1-MCP treatments. J. Plant Growth Regul. 2013, 32, 585-595
93. Watkins, C.B.; Nock, J.F.; Whitaker, B.D. Responses of early, mid and late season apple cultivars to postharvest application of 1-methylcyclopropene (1-MCP) under air and controlled atmosphere storage conditions. Postharvest Biol. Technol. 2000, 19, 17-32
94. Chiabrando, V.; Giacalone, G. Shelf-life extension of highbush blueberry using 1-methylcyclopropene stored under air and controlled atmosphere. Food Chem. 2011, 126, 1812-1816
95. Chiriboga, M.-A.; Bordonaba, J.G.; Schotsmans, W.C.; Larrigaudière, C.; Recasens, I. Antioxidant potential of "Conference" pears during cold storage and shelf life in response to 1-methylcyclopropene. LWT-Food Sci. Technol. 2013, 51, 170-176
96. Lee, J.; Cheng, L.; Rudell, D.R.; Watkins, C.B. Antioxidant metabolism of 1-methylcyclopropene (1-MCP) treated "Empire" apples during controlled atmosphere storage. Postharvest Biol. Technol. 2012, 65, 79-91
97. Moor, U.; Karp, K.; Põldma, P.; Starast, M. Effect of 1-MPC treatment on apple biochemical content and physiological disorders. Acta Agron. Hung. 2007, 55, 61-70
98. Iriti, M.; Rossoni, M.; Borgo, M.; Faoro, F. Benzothiadiazole enhances resveratrol and anthocyanin biosynthesis in grapevine, meanwhile improving resistance to Botrytis cinerea. J. Agric. Food Chem. 2004, 52, 4406-4413
99. Hukkanen, A.T.; Kokko, H.I.; Buchala, A.J.; McDougall, G.J.; Stewart, D.; Kärenlampi, S.O.; Karjalainen, R.O. Benzothiadiazole induces the accumulation of phenolics and improves resistance to powdery mildew in strawberries. J. Agric. Food Chem. 2007, 55, 1862-1870
100. Cao, S.; Hu, Z.; Zheng, Y.; Yang, Z.; Lu, B. Effect of BTH on antioxidant enzymes, radical-scavenging activity and decay in strawberry fruit. Food Chem. 2011, 125, 145-149
101. Cao, S.; Hu, Z.; Zheng, Y.; Lu, B. Effect of BTH on anthocyanin content and activities of related enzymes in strawberry after harvest. J. Agric. Food Chem. 2010, 58, 5801-5805
102. Sklodowska, M.; Gajewska, E.; Kuzniak, E.; Mikicinski, A.; Sobiczewski, P. BTH-mediated antioxidant system responses in apple leaf tissues. Sci. Hortic. 2010, 125, 34-40
103. Wang, S.Y.; Gao, H. Effect of chitosan-based edible coating on antioxidants, antioxidant enzyme system, and postharvest fruit quality of strawberries (Fragaria x aranassa Duch.). LWT-Food Sci. Technol. 2013, 52, 71-79
104. Heredia, J.B.; Cisneros-Zevallos, L. The effects of exogenous ethylene and methyl jasmonate on the accumulation of phenolic antioxidants in selected whole and wounded fresh produce. Food Chem. 2009, 115, 1500-1508
105. Concha, C.M.; Figueroa, N.E.; Poblete, L.A.; Oñate, F.A.; Achwab, W.; Figueroa, C.R. Methyl jasmonate treatment induces changes in fruit ripening by modifying the expression of several ripening genes in Fragaria chiloensis fruit. Plant Physiol. Biochem. 2013, 70, 433-444
106. Miguel, G.; Fontes, C.; Antunes, D.; Neves, A.; Martins, D. Anthocyanin concentration of "Assaria" pomegranate fruits during different cold storage conditions. BioMed. Res. Int. 2004, 2004, 338-342
107. Lee, J.; Durst, R.W.; Wrolstad, R.E. Impact of juice processing on blueberry anthocyanins and polyphenolics: Comparison of two pretreatments. J. Food Sci. 2002, 67, 1660-1667
108. Woodward, G.M.; McCarthy, D.; Pham-Thanh, D.; Kay, C.D. Anthocyanins remain stable during commercial blackcurrant juice processing. J. Food Sci. 2011, 76, S408-S414
109. Truchado, P.; Larrosa, M.; Garc a-Conesa, M.T.; Cerd, B.; Vidal-Guevara, M.L.; Tom s-Barber n, F.A.; Esp n, J.C. Strawberry processing does not affect the production and urinary excretion of urolithins, ellagic acid metabolites, in humans. J. Agric. Food Chem. 2012, 60, 5749-5754
110. Hartmann, A.; Patz, C.; Andlauer, W.; Dietrich, H.; Ludwig, M. Influence of processing on quality parameters of strawberries. J. Agric. Food Chem. 2008, 56, 9484-9489
111. Oszmianski, J.; Wojdyl o, A.; Kolniak, J. Effect of enzymatic mash treatment and storage on phenolic composition, antioxidant activity, and turbidity of cloudy apple juice. J. Agric. Food Chem. 2009, 57, 7078-7085
112. Laaksonen, O.; Sandell, M.; Nordlund, E.; Heiniö, R.; Malinen, H.; Jaakkola, M.; Kallio, H. The effect of enzymatic treatment on blackcurrant (Ribes nigrum) juice flavour and its stability. Food Chem. 2012, 130, 31-41
113. Oszmianski, J.; Wojdylo, A.; Kolniak, J. Effect of pectinase treatment on extraction of antioxidant phenols from pomace, for the production of puree-enriched cloudy apple juices. Food Chem. 2011, 127, 623-631
114. Holtung, L.; Grimmer, S.; Aaby, K. Effect of processing of black currant press-residue on polyphenol composition and cell proliferation. J. Agric. Food Chem. 2011, 59, 3632-3640
115. Klopotek, Y.; Otto, K.; Böhm, V. Processing strawberries to different products alters contents of vitamin C, total phenolics, total anthocyanins, and antioxidant capacity. J. Agric. Food Chem. 2005, 53, 5640-5646
116. Rinaldi, M.; Caligiani, A.; Borgese, R.; Palla, G.; Barbanti, D.; Massini, R. The effect of fruit processing and enzymatic treatments on pomegranate juice composition, antioxidant activity and polyphenols content. LWT-Food Sci. Technol. 2013, 53, 355-259
117. Verberyst, L.; Hendrickx, M.; van Loey, A. Characterisation and screening of the process stability of bioactive compounds in red fruit paste and red fruit juice. Eur. Food Res. Technol. 2012, 234, 593-605
118. Brownmiller, C.; Howard, L.; Prior, R. Processing and storage effects on monomeric anthocyanins, percent polymeric color, and antioxidant capacity of processed blueberry products. J. Food Sci. 2008, 73, H72-H79
119. Satora, P.; Tarko, T.; Duda-Chodak, A.; Sroka, P.; Tuszynski, T.; Czepielik, M. Influence of prefermentative treatments and fermentation on the antioxidant and volatile profiles of apple wines. J. Agric. Food Chem. 2009, 57, 11209-11217
120. Türkyilmaz, M.; Tagi, S.; Dereli, U.; özkan, M. Effects of various pressing programs and yields on the antioxidant activity, antimicrobial activity, phenolic content and color of pomegranate juices. Food Chem. 2013, 138, 1810-1818
121. Pap, N.; Mahosenaho, M.; Pongrácz, E.; Mikkonen, H.; Jaakkola, M.; Virtanen, V.; Myllykoski, L.; Horváth-Hovorka, Z.; Hodúr, C.; Vatai, G. Effect of ultrafiltration on anthocyanin and flavonol content of black currant juice (Ribes nigrum L.). Food Bioprocess Technol. 2012, 5, 921-928
122. Ngo, T.; Wrolstad, R.; Zhao, Y. Color quality of Oregon strawberries-Impact of genotype, composition, and processing. J. Food Sci. 2007, 72, C025-C032
123. Zafrilla, P.; Ferreres, F.; Tomás-Barberán, F.A. Effect of processing and storage on the antioxidant ellagic acid derivatives and flavonoids of red raspberry (Rubus idaeus) jams. J. Agric. Food Chem. 2001, 49, 3651-3655
124. Turfan, ö.; Türkyilmaz, M.; Yemis, O.; özkan, M. Anthocyanin and colour changes during processing of pomegranate (Punica granatum L., cv. Hicaznar) juice from sacs and whole fruit. Food Chem. 2011, 129, 1644-1651
125. Howard, L.R.; Castrodale, C.; Brownmiller, C.; Mauromoustakos, A. Jam processing and storage effects on blueberry polyphenolics and antioxidant capacity. J. Agric. Food Chem. 2010, 58, 4022-4029
126. Tamer, C.E. A research on raspberry and blackberry marmalades produced from different cultivars. J. Food Process. Preserv. 2012, 36, 74-80
127. Bodelón, O.G.; Avizcuri, J.; Fernández-Zurbano, P.; Dizy, M.; Préstamo, G. Pressurization and cold storage of strawberry purée: Colour, anthocyanins, ascorbic acid and pectin methylesterase. LWT-Food Sci. Technol. 2013, 52, 123-130
128. Patras, A.; Brunton, N.P.; da Pieve, S.; Butler, F. Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purées. Innov. Food Sci. Emerg. Technol. 2009, 10, 308-313
129. Barba, F.J.; Jäger, H.; Meneses, N.; Esteve, M.J.; Frigola, A.; Knorr, D. Evaluation of quality changes of blueberry juice during refrigerated storage after high-pressure and pulsed electric fields processing. Innov. Food Sci. Emerg. Technol. 2012, 14, 18-24
130. Barba, F.J.; Esteve, M.J.; Frigola, A. Physicochemical and nutritional characteristics of blueberry juice after high pressure processing. Food Res. Int. 2013, 50, 545-549
131. Verbeyst, L.; Crombruggen, K.V.; van der Plancken, I.; Hendrickx, M.; van Loey, A. Anthocyanin degradation kinetics during thermal and high pressure treatments of raspberries. J. Food Eng. 2011, 105, 513-521
132. Ferrari, G.; Maresca, P.; Ciccarone, R. The application of high hydrostatic pressure for the stabilization of functional foods: Pomegranate juice. J. Food Eng. 2010, 100, 245-253
133. Rein, M.J.; Ollilainen, V.; Vahermo, M.; Yli-Kauhaluoma, J.; Heinonen, M. Identification of novel pyranoanthocyanins in berry juices. Eur. Food Res. Technol. 2005, 220, 239-244
134. Zhuang, H.; Du, J.; Wang, Y. Antioxidant capacity changes of 3 cultivar Chinese pomegranate (Punica granatum L.) juices and corresponding wines. J. Food Sci. 2011, 76, C606-C611
135. Johnson, M.H.; Lucius, A.; Meyer, T.; Gonzalez de Mejia, E. Cultivar evaluation and effect of fermentation on antioxidant capacity and in vitro inhibition of a-amylase and a-glucosidase by highbush blueberry (Vaccinium corombosum). J. Agric. Food Chem. 2011, 59, 8923-8930
136. Tiitinen, K.; Vahvaselkä, M.; Hakala, M.; Laakso, S.; Kallio, H. Malolactic fermentation in sea buck thorn (Hippophaë rhamnoides L.) juice processing. Eur. Food Res. Technol. 2006, 222, 686-691
137. Sandell, M.; Laaksonen, O.; Järvinen, R.; Rostiala, N.; Pohjanheimo, T.; Tiitinen, K.; Kallio, H. Orosensory profiles and chemical composition of black currant (Ribes nigrum) juice and fractions of press residue. J. Agric. Food Chem. 2009, 57, 3718-3728
138. Chen, D.; Xi, H.; Guo, X.; Qin, Z.; Pang, X.; Hu, X.; Liao, X.; Wu, J. Comparative study of quality of cloudy pomegranate juice treated by high hydrostatic pressure and high temperature short time. Innov. Food Sci. Emerg. Technol. 2013, 19, 85-94
139. Ventura, J.; Alarcón-Aguilar, F.; Roman-Ramos, R.; Campos-Sepulveda, E.; Reyes-Vega, M.L.; Boone-Villa, V.D.; Jasso-Villagómez, E.I.; Aguilar, C.N. Quality and antioxidant properties of a reduced-sugar pomegranate juice jelly with an aqueous extract of pomegranate peels. Food Chem. 2013, 136, 109-115
140. Sarkis, J.R.; Jaeschke, D.P.; Tessaro, I.C.; Marczak, L.D.F. Effects of ohmic and conventional heating on anthocyanin degradation during the processing of blueberry pulp. LWT-Food Sci. Technol. 2013, 51, 79-85
141. Trefe, N.S.; Kleintschek, T.; Gamage, T.; Fanning, K.J.; Netzel, G.; Versteeg, C.; Netzel, M. Comparative effects of thermal and high pressure processing on phenolic phytochemicals in different strawberry cultivars. Innov. Food Sci. Emerg. Technol. 2013, 19, 57-65
142. Loncaric, A.; Dugalic, K.; Mihaljievic, I.; Jakobek, L.; Pilizota, V. Effects of sugar addition on total polyphenol content and antioxidant activity of frozen and freeze-dried apple purée. J. Agric. Food Chem. 2014, 62, 1674-1682
143. Yang, B.; Zheng, J.; Laaksonen, O.; Tahvonen, R.; Kallio, H. Effects of latitude and weather conditions on phenolic compounds in currant (Ribes spp.) cultivars. J. Agric. Food Chem. 2013, 61, 3517-3532
144. Mazur, S.P.; Nes, A.; Wold, A.-B.; Remberg, S.F.; Martinsen, B.K.; Aaby, K. Effects of ripeness and cultivar on chemical composition of strawberry (Fragaria x ananassa Duch.) fruits and their suitability for jam production as a stable product at different storage temperatures. Food Chem. 2014, 146, 412-422