Publicación: ETHYLENE TREATED KIWI FRUITS DURING STORAGE. PART I: POSTHARVEST BIOACTIVE, ANTIOXIDANT AND BINDING PROPERTIES
Fecha
2017
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JOURNAL OF FOOD PROCESSING AND PRESERVATION
Resumen
KIWI FRUITS ?HAYWARD? WERE SUBMITTED TO ETHYLENE TREATMENT DURING 24 H, FOLLOWING BY STORAGE AT 20C FOR 10 DAYS. SIGNIFICANT DIFFERENCES WERE FOUND IN POLYPHENOLS AND IN THE ANTIOXIDANT CAPACITIES IN CONVENTIONAL, LOW CHEMICAL AND ORGANIC KIWI FRUITS. ETHYLENE TREATMENT INCREASED THE BIOACTIVITY OF ORGANIC, LOW CHEMICAL AND CONVENTIONAL KIWI FRUIT. THE ANTIOXIDANT VALUES FOR ORGANIC FRUITS WERE SIGNIFICANTLY HIGHER THAN FOR CONVENTIONAL AND NONTREATED SAMPLES. ALL INVESTIGATED KIWI FRUITS SHOWED A HIGH LEVEL OF CORRELATION BETWEEN THE CONTENTS OF PHENOLIC COMPOUNDS, THEIR ANTIOXIDANT AND BINDING VALUES. THE STATISTICAL EVALUATION OF BIOACTIVITY DEMONSTRATED THAT CULTIVATION SYSTEM AND ETHYLENE TREATMENT FOLLOWING BY STORAGE HAVE THE POTENTIAL TO ENHANCE THE ACCUMULATION OF HEALTH-BENEFICIAL FOOD COMPOUNDS IN KIWI FRUIT AND CHANGES OF THE BINDING PROPERTIES.
