Compositional modifications of bioactive compounds and changes in the edible quality and antioxidant activity of ‘Friar’ plum fruit during flesh reddening at intermediate temperatures

Compositional modifications of bioactive compounds and changes in the edible quality and... •Flesh reddening developed rapidly in ‘Friar’ plums during storage at 5 and 15 °C.•Cyanidin-3-O-glucoside was proved to be the main anthocyanin in red flesh tissue.•‘Friar’ plums with reddening or yellow flesh showed higher antioxidant activity.•Storage at intermediate temperature altered sugar and organic acid compositions.•Storing plums at different temperature could provide diverse choice for consumers. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Food Chemistry Elsevier

Compositional modifications of bioactive compounds and changes in the edible quality and antioxidant activity of ‘Friar’ plum fruit during flesh reddening at intermediate temperatures

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Publisher
Elsevier
Copyright
Copyright © 2018 Elsevier Ltd
ISSN
0308-8146
D.O.I.
10.1016/j.foodchem.2018.01.169
Publisher site
See Article on Publisher Site

Abstract

•Flesh reddening developed rapidly in ‘Friar’ plums during storage at 5 and 15 °C.•Cyanidin-3-O-glucoside was proved to be the main anthocyanin in red flesh tissue.•‘Friar’ plums with reddening or yellow flesh showed higher antioxidant activity.•Storage at intermediate temperature altered sugar and organic acid compositions.•Storing plums at different temperature could provide diverse choice for consumers.

Journal

Food ChemistryElsevier

Published: Jul 15, 2018

References

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