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Effect of modified atmosphere on methanol extractable Phenolics of persimmon modified atmosphere effect on persommon phenolics
Author(s) -
Bibi Nizakat,
Khattak Amal B.
Publication year - 2007
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2006.01201.x
Subject(s) - modified atmosphere , chemistry , ethanol , nitrogen , methanol , phenols , catechin , atmosphere (unit) , food science , polyphenol , antioxidant , biochemistry , organic chemistry , shelf life , physics , thermodynamics
Summary Persimmon fruits were exposed to ethanol and nitrogen atmosphere for half (E1 and N1), one (E2 and N2) and 2 h (E 3 and N 3 ), stored for 5 weeks at ambient temperature and analyzed weekly for different phenolic compounds responsible for astringency and sensory characteristics. Methanol soluble proanthocyanidine content decreased significantly ( P 0.05) from 7.2 (E 1 week 1) to 1.0 ΔA550 g −1 (E 3 week 5) with ethanol treatment and from 6.8 (N 1 week 1) to 3.0 ΔA550 g −1 (N 1 week 5) with nitrogen treatment. The losses in leucoanthocyanidine content were maximum with ethanol‐ and nitrogen‐treated samples for 2 h. Total phenols in control decreased from 0.5% to 0.2% (E 3 ) and 0.3% (N 3 ) during 1 st week. The methanol soluble sinapine content of control samples decreased significantly from 0.05% to 0.02% with 2 h ethanol and nitrogen atmosphere during 1 st week of storage. The lowest values for catechin content were observed for all treatments at the end of 5 weeks storage. The data on sensory evaluation revealed highest score with N 3 treatment and storage when compared with other treatments, reflecting improvement in sensory properties because of decrease in astringency.