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Forced‐air precooling treatment enhanced antioxidant capacities of apricots
Author(s) -
Yan Jiaqi,
Song Yan,
Li Jian,
Jiang Weibo
Publication year - 2018
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.13320
Subject(s) - chemistry , titratable acid , antioxidant , abts , dpph , food science , forced air , apx , cold storage , ascorbic acid , horticulture , biochemistry , biology , superoxide dismutase , mechanical engineering , engineering
Effects of forced‐air precooling on fruit quality and antioxidant system of apricot were evaluated in this study. Apricots were forced‐air precooled for 24 hr at 0°C, and then stored at 0°C for up to 20 days. Results showed that precooling treatment slowed down a decrease of titratable acidity (TA) and total soluble solids (TSS) during storage period, whereas it had no effect on pH and L * value. On the 15th day of storage, associated with higher flavonoids content, precooled fruit had 73.6% higher DPPH and 183% higher ABTS radical‐scavenging activities than the control. In addition, the peak of ascorbate peroxidase (APX) was earlier, and H 2 O 2 content was reduced by precooling treatment with respect to control. These results indicate that precooling treatment could maintain the quality of apricot by enhancing antioxidant activity. Practical applications Fruit with high antioxidants implies high nutritional value. In this study, we found forced air precooling induced an increase of antioxidant activity of apricots. Precooling treatment should be used to enhance the quality and nutritional value of apricots.