Scientia Agricultura Sinica ›› 2012, Vol. 45 ›› Issue (11): 2232-2241.doi: 10.3864/j.issn.0578-1752.2012.11.012

• STORAGE·FRESH-KEEPING·PROCESSING • Previous Articles     Next Articles

Evaluation of Antioxidant Factors in Peach with Three Types of Flesh Color

 SHEN  Zhi-Jun, MA  Rui-Juan, YU  Ming-Liang, XU  Jian-Lan, CAI  Zhi-Xiang, NI  Lin-Jian, YAN  Shao-Bin   

  1. 江苏省农业科学院园艺研究所，南京 210014
  • Received:2011-09-21 Online:2012-06-01 Published:2012-04-20

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Abstract: 【Objective】 More and more health beneficial foods with high antioxidant capacity were discovered and highlighted. Evaluation of peach germplasm with different flesh colors using antioxidant components and capacity would support the discovery and utilization of the genetic resources theoretically. 【Method】 Seventy-five accessions of peach were used as plant materials for the comparative evaluation. Total phenols and anthocyanin content, FRAP (ferric reducing ability of plasma) and RAC (relative antiradical capacity tested by DPPH•) were tested in epicarp and mesocarp, respectively. 【Result】 Wider range of total phenols and anthocyanin content, FRAP and RAC was found among blood peach accessions comparing to white and yellow flesh types, but the ranges of all the four items was overlapping. The maximum value of the four items was all observed in blood flesh varieties. Antioxidant components of blood flesh peach were significantly higher than in white and yellow flesh types at 0.01 level. Total phenols contents of blood flesh peach were 4.1 and 4.6 times of that in white and yellow flesh types, and anthocyanin contents were 20.1 and 11.6 times of that in the later two types, respectively. Antioxidant capacity was also higher in blood flesh peach. The FRAP value was 5.8 and 6.2 times of that in white and yellow flesh types, and the RAC value was 3.8 and 4.6 times of that in the later two types, respectively. Antioxidant capacity was significantly correlated with both total phenols and anthocyanin content. But, the correlation coefficient was higher between antioxidant capacity and total phenols content than that between antioxidant capacity and anthocyanin content. Moreover, better linear regression was found between antioxidant capacity and total phenols than that between antioxidant capacity and anthocyanin content. 【Conclusion】 Antioxidant components and capacity of blood flesh peach was significantly higher than white and yellow flesh types. Phenolis were found to be more important than anthocyanin contributing to antioxidant capacity in peach. ‘Beijingyixianhong’, ‘HongTao’, and other varieties were selected as germplasms with high antioxidant capacity.

Key words: Prunus persica, flesh color, phenolics, anthocyanin, antioxidant capacity

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