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Food Sci Technol Int. 2013 Dec;19(6):511-21. doi: 10.1177/1082013212457669. Epub 2013 Jun 3.

Influence of hot water dip on fruit quality, phenolic compounds and antioxidant capacity of Satsuma mandarin during storage.

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  • 1Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China.

Abstract

The influence of hot water dips (50, 52 and 54  for 3 min) on fruit quality, phenolic compounds and antioxidant capacity of Satsuma mandarin during 60 days' storage at 10  was investigated. Hot water dips did not affect fruit quality attributes as well as ascorbic acid content, and 50  treatment significantly reduced fruit weight loss. Significant increases of flavonoids were found in all hot water treated fruit from after treatments till 15 days of storage, whereas phenolic acids were not greatly affected. Hot water dipping at 50  significantly increased total phenolics and antioxidant capacity of Satsuma mandarin immediately after treatment and maintained similar levels with control during storage, while 52 and 54  treatments showed relatively lower levels. The results suggested that hot water dipping at 50  for 3 min can be a promising way to retain functional quality of storing Satsuma mandarin.

KEYWORDS:

Hot water dip; antioxidant capacity; flavonoids; phenolic acids; total phenolics

PMID:
23733808
[PubMed - indexed for MEDLINE]
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