Post Harvest Treatment for Preserving Antioxidant Properties and Total Phenolic Content of Tomatoes and Litchis.

Abstract

Fruits and vegetables are rich in antioxidants and polyphenols that help in prevention of many disorders like noncommunicable and degenerative diseases. However, they are highly susceptible to bacterial and fungal spoilage.In light of this, the present study aims to quantify the loss of antioxidant properties of litchis and tomatoes stored in the refrigerator for 21 days and to explore the protective effect of UV-C and hot water immersion treatment (HWT) to prevent, or atleast reduce, the effect of storage. Interestingly, both the treatments were able to reduce the loss of antioxidant properties in stored tomatoes, whereas, UV-C and HWT completely abrogated the storageinduced loss of antioxidant properties in litchis.

Application of Postharvest Treatments to Alleviates Chilling Injury and Maintains Quality of Cherry Tomatoesduring Cold Storage

“…As shown in Fig. ( 8), the total phenolic content (TPC) significantly decreased until the end of the storage duration in both seasons, and these are in agreement with Singh et al (2020). Phenols are one of the most effective non-enzymatic antioxidants in scavenging ROS (Rastegar et al, 2020).…”

“…As shown in Fig. ( 9), the antioxidant activity (%) of fruits decreased significantly with prolongation of storage duration plus shelf life in both seasons, and these are in agreement with Singh et al (2020). This may be attributed to the oxidation of polyphenols (Razzaq et al, 2014) and ascorbic acid (Hosseini et al, 2018) during storage, which decreased DPPH scavenging activities (Lecholocholo et al, 2022).…”