Carbon Monoxide Fumigation Improved the Quality, Nutrients, and Antioxidant Activities of Postharvest Peach
Peaches (Prunus persica cv. Yanhong) were fumigated with carbon monoxide (CO) at 0, 0.5, 5, 10, and 20 μmol/L for 2 hours. The result showed that low concentration CO (0.5–10 μmol/L) might delay the decrease of firmness and titrable acid content, restrain the increase of decay incidence, and postpon...
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| Format: | Article |
| Language: | English |
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Wiley
2014-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2014/834150 |
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| author | Shaoying Zhang Ying Li Fei Pei |
| author_facet | Shaoying Zhang Ying Li Fei Pei |
| author_sort | Shaoying Zhang |
| collection | DOAJ |
| description | Peaches (Prunus persica cv. Yanhong) were fumigated with carbon monoxide (CO) at 0, 0.5, 5, 10, and 20 μmol/L for 2 hours. The result showed that low concentration CO (0.5–10 μmol/L) might delay the decrease of firmness and titrable acid content, restrain the increase of decay incidence, and postpone the variation of soluble solids content, but treating peaches with high concentration CO (20 μmol/L) demonstrated adverse effects. Further research exhibited that exogenous CO could induce the phenylalnine ammonialyase activity, maintain nutrient contents such as Vitamin C, total flavonoid, and polyphenol, and enhance antioxidant activity according to reducing power and 2,2-diphenyl-1-(2,4,6-trinitrophenyl) hydrazyl radical scavenging activity. Treating peaches with appropriate concentration CO was beneficial to the quality, nutrients, and antioxidant activity of postharvest peaches during storage time. Therefore, CO fumigation might probably become a novel method to preserve postharvest peach and other fruits in the future. |
| format | Article |
| id | doaj-art-13f7c8926e754f13a7abbb0cd53b7fc0 |
| institution | Kabale University |
| issn | 2356-7015 2314-5765 |
| language | English |
| publishDate | 2014-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-13f7c8926e754f13a7abbb0cd53b7fc02025-02-03T06:07:16ZengWileyInternational Journal of Food Science2356-70152314-57652014-01-01201410.1155/2014/834150834150Carbon Monoxide Fumigation Improved the Quality, Nutrients, and Antioxidant Activities of Postharvest PeachShaoying Zhang0Ying Li1Fei Pei2College of Food Science, Shanxi Normal University, Linfen 041004, ChinaCollege of Food Science, Shanxi Normal University, Linfen 041004, ChinaCollege of Food Science, Shanxi Normal University, Linfen 041004, ChinaPeaches (Prunus persica cv. Yanhong) were fumigated with carbon monoxide (CO) at 0, 0.5, 5, 10, and 20 μmol/L for 2 hours. The result showed that low concentration CO (0.5–10 μmol/L) might delay the decrease of firmness and titrable acid content, restrain the increase of decay incidence, and postpone the variation of soluble solids content, but treating peaches with high concentration CO (20 μmol/L) demonstrated adverse effects. Further research exhibited that exogenous CO could induce the phenylalnine ammonialyase activity, maintain nutrient contents such as Vitamin C, total flavonoid, and polyphenol, and enhance antioxidant activity according to reducing power and 2,2-diphenyl-1-(2,4,6-trinitrophenyl) hydrazyl radical scavenging activity. Treating peaches with appropriate concentration CO was beneficial to the quality, nutrients, and antioxidant activity of postharvest peaches during storage time. Therefore, CO fumigation might probably become a novel method to preserve postharvest peach and other fruits in the future.http://dx.doi.org/10.1155/2014/834150 |
| spellingShingle | Shaoying Zhang Ying Li Fei Pei Carbon Monoxide Fumigation Improved the Quality, Nutrients, and Antioxidant Activities of Postharvest Peach International Journal of Food Science |
| title | Carbon Monoxide Fumigation Improved the Quality, Nutrients, and Antioxidant Activities of Postharvest Peach |
| title_full | Carbon Monoxide Fumigation Improved the Quality, Nutrients, and Antioxidant Activities of Postharvest Peach |
| title_fullStr | Carbon Monoxide Fumigation Improved the Quality, Nutrients, and Antioxidant Activities of Postharvest Peach |
| title_full_unstemmed | Carbon Monoxide Fumigation Improved the Quality, Nutrients, and Antioxidant Activities of Postharvest Peach |
| title_short | Carbon Monoxide Fumigation Improved the Quality, Nutrients, and Antioxidant Activities of Postharvest Peach |
| title_sort | carbon monoxide fumigation improved the quality nutrients and antioxidant activities of postharvest peach |
| url | http://dx.doi.org/10.1155/2014/834150 |
| work_keys_str_mv | AT shaoyingzhang carbonmonoxidefumigationimprovedthequalitynutrientsandantioxidantactivitiesofpostharvestpeach AT yingli carbonmonoxidefumigationimprovedthequalitynutrientsandantioxidantactivitiesofpostharvestpeach AT feipei carbonmonoxidefumigationimprovedthequalitynutrientsandantioxidantactivitiesofpostharvestpeach |