In:
Food Science and Technology International, SAGE Publications, Vol. 19, No. 6 ( 2013-12), p. 511-521
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.
Type of Medium:
Online Resource
ISSN:
1082-0132
,
1532-1738
DOI:
10.1177/1082013212457669
Language:
English
Publisher:
SAGE Publications
Publication Date:
2013
detail.hit.zdb_id:
2081257-7
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