Effect of Prestorage UV-A, -B, and -C Radiation on Fruit Quality and Anthocyanin of 'Duke' Blueberries during Cold Storage

Title
Effect of Prestorage UV-A, -B, and -C Radiation on Fruit Quality and Anthocyanin of 'Duke' Blueberries during Cold Storage
Author(s)
유길선Chau T. T. Nguyen[Chau T. T. Nguyen]Jeongyun Kim[Jeongyun Kim]Sooyeon Lim[Sooyeon Lim]Eun Jin Lee[Eun Jin Lee]
Keywords
ANTIOXIDANT ACTIVITY; PHENOLIC-COMPOUNDS; STRAWBERRY FRUIT; UNITED-STATES; COMMON FOODS; APPLE FRUIT; CAPACITY; IRRADIATION; EXPRESSION; LIGHT
Issue Date
201412
Publisher
AMER CHEMICAL SOC
Citation
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, v.62, no.50, pp.12144 - 12151
Abstract
Ultraviolet (UV)-A, -B, and -C were radiated to full-ripe blueberries (cv. 'Duke'), and their effects on fruit qualities and phytonutrients during subsequent cold storage were investigated. The blueberries were exposed to each UV light at 6 kJ/m(2) and then stored at 0 degrees C for 28 days. Weight loss and decay of the fruits after UV treatment were significantly decreased during the cold storage. The total phenolics and antioxidant activities of blueberries after UV-B and -C treatments were always higher than those of the control and UV-A treatment. Individual anthocyanins were markedly increased during the 3 h after the UV-B and -C treatments. The correlation matrix between total phenolics, anthocyanins, and antioxidant activity measured by the 2,2'-azinobis(3-ethylbenzthiazoline-6-sulfonic acid) assay indicated a significantly close correlation with the individual anthocyanin contents. It was confirmed that the prestorage treatments of UV-B and -C increased the storability and phytochemical accumulation of the full-ripe 'Duke' blueberries during cold storage.
URI
http://hdl.handle.net/YU.REPOSITORY/30337http://dx.doi.org/10.1021/jf504366x
ISSN
0021-8561
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자연자원대학 > 원예생명과학과 > Articles
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