Overall Quality Properties of Kiwifruit Treated by Cinnamaldehyde and Citral: Microbial, Antioxidant Capacity during Cold Storage.
This work was undertaken to evaluate the microbiological characteristics and antioxidant and physiological activities in kiwifruits (Actinida deliciosa var. Qinmei) with/without cinnamaldehyde (C1) and citral (C2) fumigation treatments (5 μL/L) during 0, 3, 6, 9, and 12 d of storage at 4 °C. Essential oils (EOs) treatment lowered the total viable counts, yeast, and mold to 1.54, 2.36, and 2.05 log CFU/g, respectively. Moreover, EOs improved the antioxidant activities of kiwifruit. They enhanced phenolics and flavonoids content in fruit tissue by 49.48% at day 3 and 56.93% at day 6, respectively. In addition, ascorbic acid in treated groups had the lower losing rate. Similarly, MDA (malondialdehyde), H2O2(hydrogen peroxide), and•O2-(superoxide anion) production were effectively decreased in the range of 27.27% to 54.38%. Physicochemical characteristics showed that kiwifruits from treated group maintained higher levels of flesh luminosity and firmness. EOs also decreased the levels of reducing sugar by 45.97% at day 3, and increased the content of soluble protein and hydrolyzed amino acid. Therefore, postharvest EOs treatment has positive effects on delaying senescence and enhancing antioxidant capacities in kiwifruit.
The College of Food Science and Engineering, Northwest A&F Univ, Yangling, 712100, China.
Yuan
Y
Wang
The College of Food Science and Engineering, Northwest A&F Univ, Yangling, 712100, China.
Tingting
T
Shan
The College of Food Science and Engineering, Northwest A&F Univ, Yangling, 712100, China.
Yahong
Y
Yuan
The College of Food Science and Engineering, Northwest A&F Univ, Yangling, 712100, China.
Tianli
T
Yue
D000171:Acrolein / Q000031:analogs & derivatives* / Q000032:analysis; D029042:Actinidia / Q000737:chemistry* / Q000382:microbiology; D000080462:Acyclic Monoterpenes; D000975:Antioxidants / Q000032:analysis*; D001205:Ascorbic Acid / Q000032:analysis; D020171:Botrytis / Q000254:growth & development / Q000302:isolation & purification; D005419:Flavonoids / Q000032:analysis; D005504:Food Analysis; D005506:Food Contamination; D005516:Food Microbiology; D005520:Food Preservatives / Q000032:analysis; D063427:Food Quality; D061353:Food Storage; D005638:Fruit / Q000737:chemistry* / Q000382:microbiology; D005651:Fumigation; D006861:Hydrogen Peroxide / Q000032:analysis; D008315:Malondialdehyde / Q000032:analysis; D039821:Monoterpenes / Q000032:analysis*; D009822:Oils, Volatile / Q000032:analysis; D010407:Penicillium / Q000254:growth & development / Q000302:isolation & purification; D010636:Phenols / Q000032:analysis
D000080462:Acyclic Monoterpenes; D000975:Antioxidants; D005419:Flavonoids; D005520:Food Preservatives; D039821:Monoterpenes; D009822:Oils, Volatile; D010636:Phenols; D008315:Malondialdehyde; D000171:Acrolein; D006861:Hydrogen Peroxide; D001205:Ascorbic Acid; C012843:cinnamaldehyde; C007076:citral
antioxidant capacity; essential oil; kiwifruit; microbiology control; quality evaluation