Influence of different postharvest treatments on nutritional quality of grapefruits
Sommaire de l'article
Authors: Biolatto, A; Salitto, V; Cantet, RJC; Pensel, NA
Source: LWT-FOOD SCIENCE AND TECHNOLOGY, 38 (2): 131-134 2005
Keywords: vitamin C; nutritional quality; grapefruit; postharvest treatments
KeyWords Plus: ASCORBIC-ACID; VITAMIN-C; CHILLING INJURY; FRUITS; ANTIOXIDANTS; FLAVONOIDS; AURANTIUM; DISEASE; ORANGE; RISK
The effects of postharvest treatments and storage periods on ascorbic acid content were evaluated for Rouge La Toma and Ruby Red grapefruit cultivars (Citrus paradisi Macf.). The ascorbic acid levels in the beginning and the end of the treatments studied were not significantly different (P > 0.05) for most treatments. For both cultivars, at the end of the marketing conditions, the treatments involving low storage temperatures did not affect the ascorbic acid content. At the end of the marketing conditions, Rouge La Toma grapefruit had a decrease (P < 0.01) in ascorbic acid levels when temperature conditioning was part of the treatment. On the other hand, Ruby Red presented the same behavior when prolonged storage periods where used. It was concluded that Rouge La Toma grapefruit had a greater susceptibility to postharvest temperature conditioning than Ruby Red grapefruit relative to ascorbic acid degradation. (C) 2004 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.
Reprints: BIOLATTO A,INTA,CTR INVEST AGROIND INST TECNOL ALIMENTOS;CC 77 B1708WAB; ARGENTINA.
Institutions: INTA, Ctr Invest Agroind, Inst Tecnol Alimentos, Moron, Buenos Aires, Argentina.
Consejo Nacl Invest Cient & Tecn, RA-1033 Buenos Aires, DF, Argentina.
Univ Buenos Aires, Fac Agron, Dept Anim Prod, RA-1053 Buenos Aires, DF, Argentina.
Discipline: FOOD SCIENCE/NUTRITION
CC Editions / Collections: Agriculture, Biology & Environmental Sciences (ABES)