CHANGES OF BIOACTIVE COMPOUNDS CONTENT OF KIWIBERRY DURING STORAGE
1
WULS-SGGW, Institute of Food Sciences
Online publication date: 2019-07-01
Publication date: 2019-07-01
2019;(598):3-13
KEYWORDS
ABSTRACT
The objective of the research study was to determine of on biochemical properties and bioactive compounds content changes of kiwiberry (Actinidia arguta) stored for up to 10 days at storage temperature (5, 15, 25°C) then kiwiberry fruits was frozen and stored until testing. This work examines the temperature and storage time of the fruit of the Actinidia arguta on their acidity, flavonoid content, the total content of polyphenol compounds and antioxidant activity. The results resulted in the finding that different temperatures and storage time had a statistically significant effect of the physico-chemical properties of the minikiwi fruit. The use of higher temperatures accelerated the ripening process, which resulted in a decrease in fruit acidity. Additionally, during storage at higher temperatures an increase in the content of valuable compounds, including flavonoids having
a beneficial effect on human health, was noted.
REFERENCES (28)
1.
Bialik M., Gondek E., Wiktor A., Latocha P., Witrowa-Rajchert D., 2017. Mathematical Modeling of Actinidia arguta (Kiwiberry) Drying Kinetics. Agric. Eng. 21 (4), 5-13.
2.
Bialik M., Wiktor A., Latocha P., Gondek E., 2018. Mass transfer in osmotic dehydration of kiwiberry: Experimental and mathematical Modeling studies. Molecules. 23, 1236.
3.
Brillante L., Tomasi D., F. Gaiotti, S. Giacosa, F. Torchio, S.R. Segade, R. Siret, I. Zouid, L. Rolle, 2015. Relationships between skin flavonoid content and berry physical-mechanical properties in four red wine grape cultivars (Vitis vinifera L.) Sci Hortic. 197, 272-279.
4.
Cendrowski A., Mitek M., 2012. Wpływ przechowywania na wybrane parametry jakościowe konfitur z płatków róży owocowej. Zesz. Probl. Post. Nauk Roln. 570, 7-18.
5.
Chen, H., Cao, S., Fang, X., Mu, H., Yang, H., Wang, X., Xu, Q., (...), Gao, H., 2015. Changes in fruit firmness, cell wall composition and cell wall degrading enzymes in postharvest blueberries during storage. Scientia Horticulturae. 188, 44-48.
6.
Ciupak A., Gładyszewska B., 2010. Właściwości mechaniczne skórki pomidora w różnych temperaturach przechowywania. Acta Agrophysica. 15 (1), 45-54.
7.
Duarte-Molina F., Gomez P.L., Agueda Castro M., Alzamora S.M., 2016. Storage quality of strawberry fruit treated by pulsed light: Fungal decay, water loss and mechanical properties. Innov. Food Sci. Emerg. 34, 267-274.
8.
Idaszewska N., Bieńczak K., Drabicka A., 2014. Wpływ warunków przechowywania na dojrzewanie pomidorów. Inż. Ap. Chem. 53, 6, 414-415.
9.
Idaszewska N., Janeba-Bartzewicz E., Bieńczak K., 2019. Zmiany składu chemicznego w owocach borówki amerykańskiej (Vaccinium corybosum) podczas transportowania. Autobusy 20(1–2), 62–65.
10.
Kaliś K., 2015. Dwukierunkowe działanie witaminy C a degradacja i suplementacja. Postępy Hig Med Dosw. 69, 1239-1244.
11.
Krupa, T., Latocha P., Liwińska A., 2011. Changes of physicochemical quality, phenolics and vitamin C content in hardy kiwifruit (Actinidia arguta and its hybrid) during storage. Scientia Horticulturae. 130, 410-417.
12.
Latocha P., 2012. Some morphological and biological features of ‘Bingo’ – a new hardy kiwifruit cultivar from Warsaw University of Life Sciences (WULS) in Poland. Rocz. Pol. Tow. Dendrol. 60, 61–67.
13.
Latocha P., 2017. The Nutritional and Health Benefits of Kiwiberry (Actinidia arguta) – A Review. Plant Foods Hum. Nutr. 272, 325–334.
14.
Latocha P., Krupa T., Wołosiak R., Worobiej E., Wilczak J., 2010. Antioxidant activity and chemical difference in fruit of different Actinidia sp. Int J. Food Sci Nutr. 61(4), 381–394.
15.
Latocha P., Łata B., Stasiak A., 2015. Phenolics, ascorbate and the antioxidant potential of kiwiberry vs. common kiwifruit: The effect of cultivar and tissue type. J. Funct. Foods 19, 155–163.
16.
Mannozzi C., Tylewicz U., Chinnici F., Siroli L., Rocculi P., Rosa M.D., Romani S., 2018. Effects of chitosan based coatings enriched with procyanidin by-product on quality of fresh blueberries during storage. Food Chemistry 251, 18–24.
17.
Nowacka M., Fijalkowska A., Dadan M., Rybak K., Wiktor A., Witrowa-Rajchert D., 2018. Effect of ultrasound treatment during osmotic dehydration on bioactive compounds of cranberries. Ultrason. 83, 18–25.
18.
Nowacka M., Śledz M., Wiktor A., Witrowa-Rajchert D., 2014. Changes of radical scavenging activity and polyphenols content during storage of dried apples. Int. J. Food Prop. 17(6), 1317–1331.
19.
Nowacka M., Wedzik M., 2016. Effect of ultrasound treatment on microstructure, colour and carotenoid content in fresh and dried carrot tissue. Applied Acoust. 103, 163–171.
20.
Ochmian I., Yordanov A., Mijowska K., Chełpiński P., 2016. Wpływ przechowywania owoców persymony (Diospyros kaki) w warunkach shelf life na wybrane cechy fizyczne i skład chemiczny. ZNTJ 1(104), 155–166.
21.
PN-90/A-75101/04. Przetwory owocowe i warzywne. Oznaczenie kwasowości ogólnej [Fruit and vegetable preserves. Determination of total acidity].
22.
PN-EN 12136:2000. Soki owocowe i warzywne. Oznaczanie całkowitej zawartości karotenoidów oraz ich poszczególnych frakcji [Fruit and vegetable juices. Determination of total carotenoids and their individual fractions].
23.
Rapisarda P., Lo Bianco M., Pannuzzo P., Timpanaro N., 2008. Effect of cold storage on vitamin C, phenolics and antioxidant activity of five orange genotypes (Citrus sinensis (L.) Osbeck). Postharvest Biol. Tec. 49(3), 348–354.
24.
Stefaniak J., Sawicka M., Krupa T., Latocha P., Łata B., 2017. Effect of kiwiberry pre-storage treatments on the fruit quality during cold storage. Zemdirbyste-Agriculture 104(3), 235–242.
25.
Tavarini S., Degl’Innocenti E., Remorini D., Massai R., Guidi L., 2008. Antioxidant capacity, ascorbic acid, total phenols and carotenoids changes during harvest and after storage of Hayward kiwifruit. Food Chemistry 107(1), 282–288.
26.
Valero D., Diaz-Mula H.M., Zapata P.J., Castillo S., Guillén F., Martinez-Romero D., Serrano M., 2011. Postharvest treatments with salicylic acid, acetylsalicylic acid or oxalic acid delayed ripening and enhanced bioactive compounds and antioxidant capacity in sweet cherry. J. Agricult. Food Chem. 59(10), 5483–5489.
27.
Wiktor A., Śledz M., Nowacka M., Rybak K., Witrowa-Rajchert D., 2016. The influence of immersion and contact ultrasound treatment on selected properties of the apple tissue. Appl. Acoust. 103(Part B), 136–142.
28.
Złotek U., Wójcik W., 2012. Wpływ powlekania chitozanem korzeni pietruszki (Petroselinum hortense) na wybrane ich cechy podczas przechowywania. ŻNTJ 4(83), 75–85.
| ISSN: | 0084-5477 |
We process personal data collected when visiting the website. The function of obtaining information about users and their behavior is carried out by voluntarily entered information in forms and saving cookies in end devices. Data, including cookies, are used to provide services, improve the user experience and to analyze the traffic in accordance with the Privacy policy. Data are also collected and processed by Google Analytics tool (more).
You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.
You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.
