Effect of different ripening stages on bioactive compounds and antioxidant capacity of wild Rosa laevigata Michx

Abstract

Rosa Laevigata Michx., contents of bioactive components contribute to the health beneftis of consuming fresh, snacks and medicine, is widely used as the Chinese medicinal herbs. The effect of fruit ripening on the bioactive compounds and antioxidant capacity of Rosa laevigata Michx fruits was investigated. The results showed that, the bioactive compounds, including titratable acidity, reducing sugar, total ascorbic acid, total polyphenol and total flavonoids, significant changes occurred at different ripening stages. The contents of reducing sugar, total polyphenol and total flavonoids were directly proportional to the maturity. However, the content of titration acid and ascorbic acid is inversely proportional to the maturity. Antioxidant capacity and RDS inhibition are proportional to the maturity, and the antioxidant capacity of Rosa laevigata Michx significantly increase during maturity. The Rosa laevigata Michx fruits at fully ripe stage had higher healthcare and medicinal value.Keywords: Rosa laevigata Michx.; ripening stages; bioactive compounds; antioxidant capacity.Practical Application: Dptimizing harvesting and postharvest management of Rosa laevigata Michx.

Evaluation of Free Radical Scavenging Ability and Antiradical Activities of Ximenia Caffra Fruit Extracts at Different Ripening Stages

“…This observation could imply a higher concentration of the antiradical exhibiting compound in the LRS compared to the ERS fruits. This is similar to the observation made by Addai ZR et al, 2014 [15] in paw paw, Ding p and Syazwani S 2016 [32] in MD-2 pineapple, Xie G et al, 2016 [17] in wild Rosa laevigata that phenol compounds increase significantly with increasing ripening process. This is because significant physiological, biochemical and structural changes in fruits such as degradation of chlorophylls and synthesis of phytochemical contents occur during the ripening stages [33).…”

“…The study also determined the optimum fruit phase with a strong antioxidant capacity between the early and late fruit ripening stages. This is because the antioxidant ability is highly correlated with the concentration of phytonutrients that also change with the fruit ripening process [15][16][17].…”

Postharvest 1-methylcyclopropene treatments maintain the quality of Rosa sterilis D. shi during storage

“…The reducing sugar content was measured according to the 3,5-dichlorosalicylic acid (DNS) method (Xie et al, 2016), and the reaction mixtures contained 0.5 mL of the relevant reducing sugar solution and 1.5 mL of either DNS reagent. The reaction mixture was boiled in a water bath for 5 min and cooled to room temperature in a water-ice bath.…”

Effects of 1-methylcyclopropene on texture properties of Rabbiteye blueberry during long-term storage and simulated transportation

“…TA was determined in triplicate by pH Meter (model PHS-3C, ONESA Scientific Onstrument Co., Ltd, Shanghai, China), using 0.1 N NaDH up to the pH 8.2, and expressed as g citric acid kg -1 (Xie et al, 2016). TSS of fruits were measured in triplicate using a hand-held refractometer (PAL-1, ATAGD, Tokyo, Japan) at 25 °C and expressed as % (Xie et al, 2015).…”