Antioxidant Bioactive Compounds Changes in Fruit of Quince Genotypes Over Cold Storage

Abstract

Quince fruit has many benefits to human health and is excellent source of bioactive compounds. The fruit of 15 quince genotypes stored at 2 °C for 5 mo to study fruit quality changes during cold storage. Fruit were sampled monthly and stored at 20 °C for 24 h. Fruit ascorbic acid (AA), total phenol (TP), and total flavonoid (TF) concentrations, total antioxidant activity (TAA), flesh browning (FB) incidence, polyphenol oxidase (PPO), peroxidase (POX), and superoxide dismutase (SOD) activities were measured during storage. A high variation in bioactive compounds was observed across genotypes. The range of 26.8 to 44.4 mg/100 g FW for AA, 86.7% to 98.2% for TAA, 157.7 to 380.7 mg GAE 100(-1) g FW for TP, and 5.3 to 10.7 mg/100 g FW for TF were observed across genotypes at harvest time. The overall AA, TAA, TP, TF, and SOD decreased while PPO and POX increased during storage. FB was first observed after 4 mo and increased thereafter while the FB index was different across genotypes. Higher bioactive content may prevent or reduce FB index so that a negative correlation was found between FB and AA, TAA, TP, TF, and SOD.

Bioactive compounds and antioxidant activity of fruit of temperate climate produced in subtropical regions

“…is an important cultivation option, it is very rustic and has a probability of cultivation in practically all areas that provide a mild winter. They offer many benefits due to their functional properties (Szychowski et al, 2014), mainly related to the flavonoids (5.3-10.7 mg/100g), vitamin C (26.9-44.4 mg/100g), antioxidant (66.07%-81.11% -DPPH method) (Moradi et al, 2016). In Brazil there is an area of 70 ha, with a productivity of 10 ton/ha (Instituto Brasileiro de Geografia e Estatística, 2020).…”

Preharvest methyl jasmonate’s impact on postharvest chilling sensitivity, antioxidant activity, and pomegranate fruit quality

“…TF of samples was obtained following the method used by Moradi, Koushesh Saba, Mozafari, and Abdollahi (2016). As a brief, 1-ml methanol extract (above-mentioned) was added to 1 ml of 2% AlCl 3 6H 2 O in methanol, after 10 min, the absorbance was monitored at 430 nm (Unico, UV-2100, USA).…”

Effect of Post-Harvest LED and UV Light Irradiation on the Accumulation of Flavonoids and Limonoids in the Segments of Newhall Navel Oranges (Citrus sinensis Osbeck)

“…Many physical or chemical methods, such as cold storage [1], heat treatment [2], light irradiation [3], and natural antibacterial agents [4] are used to delay the loss of fruit quality after harvest. Post-harvest chemical treatments for preserving fruit are becoming less accepted by consumers due to the possible pollution or other undesired residues.…”