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Position: Home > Articles > Effect of Postharvest UV-C Irradiation on Phenolic Compound Content and Antioxidant Activity of Tomato Fruit During Storage Journal of Integrative Agriculture 2012,11 (1)

Effect of Postharvest UV-C Irradiation on Phenolic Compound Content and Antioxidant Activity of Tomato Fruit During Storage

作者：

Liu Chang-hong;Cai Lu-yun;Lu Xian-ying;Han Xiao-xu;Ying Tie-jin

单位：

Zhejiang Univ, Coll Biosyst Engn & Food Sci, Dept Food Sci & Nutr, Hangzhou 310058, Zhejiang, Peoples R China

关键词：

tomato;postharvest UV-C irradiation;storage;antioxidant activity;phenolic compounds

摘要：

Mature-green tomato fruit (Solanum lycopersicum cv. Zhenfen 202) were exposed to different UV-C irradiation at 2, 4, 8, and 16 kJ m(-2) and then stored under the dark at 14 degrees C and 95% relative humidity (RH) for 35 d. Of these four doses, UV-C irradiation at 4 and 8 kJ m(-2) significantly increased total phenolic contents in present tomato fruit by 21.2 and 20.2%, respectively. Furthermore, UV-C irradiation at 4 or 8 kJ m(-2) promoted the accumulation of total flavonoids and increased the antioxidant activity. 2 or 16 kJ m(-2) UV-C irradiation also enhanced antioxidant activity, but to a lesser extent. Seven phenolic compounds, viz., gallic acid, (+)-catechin, chlorogenic acid, cafferic acid, syringic acid, p-coumaric acid, and quercetin in tomato fruit were identified and quantified by HPLC. Gallic acid was the major phenolic compound in tomato fruit and significantly correlated with antioxidant activity. 4 or 8 kJ m(-2) UV-C irradiation significantly increased the contents of gallic acid, chlorogenic acid, syringic acid, p-coumaric acid, and quercetin. The optimum dose of UV-C irradiation in terms of increased phenolic compound content and enhanced Antioxidant activity was determined to be 4 or 8 kJ m(-2).

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Effect of Postharvest UV-C Irradiation on Phenolic Compound Content and Antioxidant Activity of Tomato Fruit During Storage

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