Effect of ethanol treatment on phenolic compounds and antioxidant capacity of blueberry
In order to understand the effect of ethanol treatment on the change of phenolic compounds and their antioxidant ability of blueberry fruit,‘ Hokuriku’ blueberries (Vaccinium corymbosum L.) were fumigated with 500 μL/L ethanol for 12 h at 20 ℃.The fruit was then packed with 120 g per plastic case and stored at 1 ℃ for 28 d.Quality changes were tested every 7 days during the storage.The results showed that ethanol treatment significantly inhibited fruit decay rate and the decrease of TA and Vc.The treatment significantly increased the total phenolic and total anthocyanin contents and antioxidant ability of the fruit,and induced the biosynthesis of most individual anthocyanins in the fruit.The results demonstrated a promising application of ethanol treatement in the fresh-keeping of blueberry.
国家科技期刊平台
NSTL
万方数据
维普
