Scientia Horticulturae 228 (2018) 196–203 Contents lists available at ScienceDirect Scientia Horticulturae journal homepage: www.elsevier.com/locate/scihorti Research Paper Near-freezing temperature storage prolongs storage period and improves MARK quality and antioxidant capacity of nectarines Handong Zhao, Chang Shu, Xinguang Fan, Jiankang Cao, Weibo Jiang College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, PR China ARTICLE I NFO ABSTRACT Keywords: To avoid postharvest quality loss of nectarine fruits during storage, the method of near freezing temperature Nectarine (NFT) storage was established and applied. This study evaluated the postharvest characteristics, nutritional Near-freezing temperature storage quality and antioxidant potential of nrctarines fruits after NFT storage. Nectarines were stored at NFT (−1.5 °C Postharevst quality to −1.2 °C), 0 °C or 5 °C, until the fruits visually spoiled. NFT showed the longest storage period (70 d) and Health-promoting compounds reduced ethylene production, softening, delay rate, titratable acidity loss and accumulation of malondiadehyde Antioxidants and anthocyanins. NFT storage also retarded peel discoloration and improved the content of soluble solids, ascorbic acid, phenolics and ﬂavonoids in the nectarines. The antioxidant properties of nectarines were also improved by NFT storage. The radical scavenging activity, reducing power, antioxidant activity and metal- chelating ability of the
Scientia Horticulturae – Elsevier
Published: Jan 26, 2018
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