Antioxidant compounds of kiwifruit during post-ripening process at ambient temperature

2017 2nd International Seminar on Advances in Materials Science and Engineering

Liang, D.^1 ; Lv, X.L.^1 ; Wang, J.^1 ; Xia, H.^1 ; Xie, Y.^2 ; Li, M.Z.^2 ; Wang, Y.Z.^2

Institute of Pomology and Olericulture, Sichuan Agricultural University, Chengdu

611130, China^1

Sichuan Province Natural Resources Science Academy, Chengdu

610015, China^2

关键词: Antioxidant compounds;    Fruit tissues;    Kiwifruits;    Ripening process;    Total flavonoids;    Total phenolics;    Vitamin C;    Vitamin c contents;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/231/1/012121/pdf
DOI  :  10.1088/1757-899X/231/1/012121

来源: IOP

【 摘 要 】

Kiwifruit is well-known for an excellent source of antioxidants. In this study, contents of total phenolics (TPC), total flavonoids (TFC), total flavanols (TFAC) and vitamin C were investigated in different fruit tissues during post-ripening process at ambient temperature. The results explored that TPC and TFC showed declining trend with the increase in storage interval in different tissues. TFAC raised with the increase in storage interval in different fruit tissues, while was followed a decrease in later process. Vitamin C content was stable in outer and inner pericarp in prometaphase of post-ripening.