Genotypic variation in total phenolics, antioxidant activity, enzymatic activity and quality attributes among kiwifruit cultivars

Sharma, R.R.; Jhalegar, Md. Jameel; Jha, S. K.; Rana, Vishal

doi:10.1007/s13562-013-0242-6

Cited by 13 publications

(13 citation statements)

References 15 publications

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“…These results suggested that kiwifruit are a better source of antioxidant compounds and had significant difference in levels and types in different genotypes. Our finding was similarly with others researches, they observed that the phenolic compounds and vitamin C contents showed a great variety amongst Actinidia genotypes [8,10,19]. Note: TPC (mg gallic acid/100 g FW); TFC (mg rutin/100 g FW); TFAC (mg catechin/100 g FW); Vc (mg ascorbic acid/100 g FW); TMAC (mg cyanidin 3-glucoside/1000g FW).…”

Section: Polyphenol Composition and Vitamin C Content Of Different Actinidia Genotypessupporting

confidence: 92%

Comparison of the Contents of Bioactive Compounds and the Level of Antioxidant Activity in Different Kiwifruit Genotypes

Liang¹,

Xia²

2017

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Fruit of seven Actinidia genotypes were tested for their polyphenol composition and vitamin C contents and evaluated for antioxidant potential by several assays (DPPH, ABTS and FRAP). It is concluded that significant genotypic difference exists in the total antioxidant capacity of Actinidia fruits. A. eriantha and A. latifolia had highest content of total polyphenols, total flavonoids and vitamin C, A. arguta and A. callosa var. henryi Maximowicz had highest total flavanols content, while A. arguta and A. chinensis cv. Hongyang had highest total anthocyanin content in tested-genotypes. The results showed that the antioxidant capacity of A. eriantha and A. latifolia fruits were significantly higher than that of other genotypes.

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Section: Polyphenol Composition and Vitamin C Content Of Different Actinidia Genotypessupporting

confidence: 92%

Comparison of the Contents of Bioactive Compounds and the Level of Antioxidant Activity in Different Kiwifruit Genotypes

Liang¹,

Xia²

2017

dteees

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“…gas chromatograph (model 5890 Series II) was used. Randomly selected ten fruits were weighted and then used for determination of ethylene evolution rate as per method suggested by Sharma et al (2014). Ethylene evolution rate was expressed as ll kg -1 h -1 of evolved ethylene.…”

Section: Determination Of Respiration and Ethylene Evolution Ratesmentioning

confidence: 99%

Postharvest treatment of antioxidant reduces lenticel browning and improves cosmetic appeal of mango (Mangifera indica L.) fruits without impairing quality

2016

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The present study reports the usefulness of ascorbic acid for reducing lenticels browning (LB) in mango, which impairs the cosmetic appeal and thereby the export. Postharvest dip treatment of ascorbic acid at different concentrations (100, 150 and 200 ppm) was given to four varieties of mango (Indian-'Dashehari', 'Langra'; Exotic-'Sensation', 'Eldon'). After treatment, fruits were stored at ambient conditions (35 ± 4°C and 65 ± 5 % RH) for 10 days. At the end of storage period, observations were recorded on several parameters. Our results revealed that fruits of 'Langra' mango exhibited 100 % LB, followed by 'Dashehari' (52.8 %), 'Sensation' (42.9 %) and 'Eldon' (38.3 %). All concentrations of ascorbic acid reduced the LB to greater extent and improved the cosmetic appeal of fruits of all the varieties significantly over untreated fruits but the best results were obtained with 200 ppm concentration for LB (4.8, 1.6, 3.7, 3.2 %, respectively) and other attributes, non-significantly followed by 150 ppm concentration. All concentrations of ascorbic also reduced the activities of polyphenol oxidase, peroxidase and lipoxigenase enzymes, and also reduced respiration rate and ethylene evolution rate but without impairing eating quality attributes (soluble solids concentrates and total carotenoids). It can be concluded that postharvest dip application of ascorbic acid at 150 ppm reduced LB and improve face value without impairing fruit quality.

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“…Blueberry is a crop of North American origin, belonging to Ericaceae family. Blueberry consists of mainly 3 types of genotypes such as high bush blueberry (Vaccinium corymbosum), lowbush blueberry (Vaccinium angustifolium) and rabbit eye blueberry (Vaccinium ashei) (Saftner et al 2008;Sharma and Krishna 2018). Blueberry crop is mainly cultivated in Canada, California and China.…”

Section: Introductionmentioning

confidence: 99%

“…Now its cultivation has started but at a slower speed because its requirements for soil (pH 4.5) are highly specific. Additionally, its propagation is very tough and availability of planting material in India is really a challenge (Sharma and Krishna 2018). However, due to health benefits and easy processing, farmers are interested to grow this valuable fruit at a commercial scale so as to get high price and benefits.…”

Section: Introductionmentioning

confidence: 99%

Genotypic variability in nutritional and functional attributes of blueberry varieties grown in northern-western Himalayas

et al. 2020

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Blueberry fruits are known for their high vitamin C, essential dietary fibre, antioxidant activity and anthocyanin pigments. Different blueberry varieties have been introduced in India but no attempt has been made for their nutritional profiling. Nutritional profiling of varieties helps us to know the unique varietal characters, which serves as a guideline for recommendation of a valuable variety for fresh consumption and/or processing. Therefore, the present study was conducted in eight different blueberry varieties such as 'Misty', 'Sharp Blue', 'Biloxi', 'Jewel', 'Gulf Coast', 'Blue Crop', 'Star', 'Legacy'. The results of the study revealed that all tested varieties differed significantly in physical attributes (10-berry weight, fruit firmness, roundness index, moisture content) and biochemical and functional attributes (ascorbic acid, total anthocyanin, total phenolic content, antioxidant activity, total sugars, organic acids) and mineral content. Regression analysis and Principal Component Analysis showed that antioxidant potential of blueberries was mainly contributed by phenolics followed by anthocyanins and ascorbic acid content. However for taste perception, fructose among sugars and succinic acid among sugars were the most influencing factors (p B 0.05). Total phenolics and anthocyanins content were responsible for overall difference in functional attributes among the varieties. The attributes such as high fruit firmness, sensorial score, and appropriate shape and weight make 'Misty', the best variety for marketability and fresh consumption among all tested varieties.

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Genotypic variation in total phenolics, antioxidant activity, enzymatic activity and quality attributes among kiwifruit cultivars

Cited by 13 publications

References 15 publications

Comparison of the Contents of Bioactive Compounds and the Level of Antioxidant Activity in Different Kiwifruit Genotypes

Comparison of the Contents of Bioactive Compounds and the Level of Antioxidant Activity in Different Kiwifruit Genotypes

Postharvest treatment of antioxidant reduces lenticel browning and improves cosmetic appeal of mango (Mangifera indica L.) fruits without impairing quality

Genotypic variability in nutritional and functional attributes of blueberry varieties grown in northern-western Himalayas

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