title: Influence of postharvest hot water treatment on nutritional and functional properties of kumquat (Fortunella japonica Lour. Swingle Cv. Ovale) fruit.
abstract: The present study investigated the influence of a hot water dip (HWD) for 2 min at 50 degrees C, a standard and effective treatment for postharvest decay control of citrus fruit, on the nutritional and health-related properties of kumquats. The results show that most of the parameters examined, including titratable acidity, soluble solids content, maturity index, glucose, fructose, sucrose, ascorbic acid, dehydroascorbic acid, alpha- and gamma-tocopherols, beta-carotene, zeaxantin, rhoifolin, and antioxidant activity, were not significantly affected by treatment. The levels of beta-cryptoxanthin, narirutin, and total flavonoids increased after HWD, whereas lutein and total phenols decreased. The concentration of the essential oil and the relative percentage of the individual components of the essential oil were not affected by HWD except for the minor compound p-menta-1,5-dien-1-ol, which increased after HWD. After storage, lower levels of glucose, total sugars, beta-carotene, beta-cryptoxanthin and lutein were recorded in HWD fruit. A decrease in antioxidant activity and increases in alpha-tocopherol and total vitamin E were found both in control and HWD fruit. The influence of HWD at 50 degrees C for 2 min on individual nutraceuticals and health-related properties was thus generally low and may depend on storage conditions.
authors.affiliation: CNR Istituto di Scienze delle Produzioni Alimentari, Sassari, via dei Mille, 07100 Sassari, Italy. mario.schirra@ispa.cnr.it
authors.forename: Mario
authors.initials: M
authors.lastname: Schirra
authors.forename: Amedeo
authors.initials: A
authors.lastname: Palma
authors.forename: Salvatore
authors.initials: S
authors.lastname: D'Aquino
authors.forename: Alberto
authors.initials: A
authors.lastname: Angioni
authors.forename: Elisabeth V
authors.initials: EV
authors.lastname: Minello
authors.forename: Marinella
authors.initials: M
authors.lastname: Melis
authors.forename: Paolo
authors.initials: P
authors.lastname: Cabras
mesh_terms: D002338:Carotenoids / Q000032:analysis; D005419:Flavonoids / Q000032:analysis; D005519:Food Preservation / Q000379:methods; D005638:Fruit / Q000737:chemistry*; D006358:Hot Temperature; D009753:Nutritive Value; D009822:Oils, Volatile / Q000032:analysis; D010636:Phenols / Q000032:analysis; D027821:Rutaceae / Q000737:chemistry*; D024505:Tocopherols / Q000032:analysis; D014867:Water
chemical_list: D005419:Flavonoids; D009822:Oils, Volatile; D010636:Phenols; D014867:Water; D002338:Carotenoids; D024505:Tocopherols