Effect of Postharvest UV-C Irradiation on Phenolic Compound Content and Antioxidant Activity of Tomato Fruit During Storage

doi:10.1016/S1671-2927(00)8510

Journal of Integrative Agriculture ›› 2012, Vol. 12 ›› Issue (1): 159-165.DOI: 10.1016/S1671-2927(00)8510

Effect of Postharvest UV-C Irradiation on Phenolic Compound Content and Antioxidant Activity of Tomato Fruit During Storage

LIU Chang-hong, CAI Lu-yun, LU Xian-ying, HAN Xiao-xu , YING Tie-jin

1.Department of Food Science and Nutrition, College of Biosystem Engineering and Food Science, Zhejiang University, Hangzhou 310058,P.R.China

收稿日期:2010-10-08 出版日期:2012-01-01 发布日期:2012-01-13
通讯作者: Correspondence YING Tie-jin, Tel: +86-571-88982174, Fax: +86-571-88982174, E-mail: yingtiejin22@163.com
作者简介:LIU Chang-hong, E-mail: liuchanghong1982@163.com
基金资助:
This work was Supported by the National Natural Science Foundation of China (30972036).

Effect of Postharvest UV-C Irradiation on Phenolic Compound Content and Antioxidant Activity of Tomato Fruit During Storage

LIU Chang-hong, CAI Lu-yun, LU Xian-ying, HAN Xiao-xu , YING Tie-jin

1.Department of Food Science and Nutrition, College of Biosystem Engineering and Food Science, Zhejiang University, Hangzhou 310058,P.R.China

Received:2010-10-08 Online:2012-01-01 Published:2012-01-13
Contact: Correspondence YING Tie-jin, Tel: +86-571-88982174, Fax: +86-571-88982174, E-mail: yingtiejin22@163.com
About author:LIU Chang-hong, E-mail: liuchanghong1982@163.com
Supported by:
This work was Supported by the National Natural Science Foundation of China (30972036).

摘要/Abstract

摘要： Mature-green tomato fruit (Solanum lycopersicum cv. Zhenfen 202) were exposed to different UV-C irradiation at 2, 4, 8, and 16 kJ m-2 and then stored under the dark at 14°C and 95% relative humidity (RH) for 35 d. Of these four doses, UV-C irradiation at 4 and 8 kJ m-2 significantly increased total phenolic contents in present tomato fruit by 21.2 and 20.2%, respectively. Furthermore, UV-C irradiation at 4 or 8 kJ m-2 promoted the accumulation of total flavonoids and increased the antioxidant activity. 2 or 16 kJ m-2 UV-C irradiation also enhanced antioxidant activity, but to a lesser extent. Seven phenolic compounds, viz., gallic acid, (+)-catechin, chlorogenic acid, cafferic acid, syringic acid, p-coumaric acid, and quercetin in tomato fruit were identified and quantified by HPLC. Gallic acid was the major phenolic compound in tomato fruit and significantly correlated with antioxidant activity. 4 or 8 kJ m-2 UV-C irradiation significantly increased the contents of gallic acid, chlorogenic acid, syringic acid, p-coumaric acid, and quercetin. The optimum dose of UV-C irradiation in terms of increased phenolic compound content and enhanced Antioxidant activity was determined to be 4 or 8 kJ m-2.

关键词: tomato, postharvest UV-C irradiation, storage, antioxidant activity, phenolic compounds

Abstract: Mature-green tomato fruit (Solanum lycopersicum cv. Zhenfen 202) were exposed to different UV-C irradiation at 2, 4, 8, and 16 kJ m-2 and then stored under the dark at 14°C and 95% relative humidity (RH) for 35 d. Of these four doses, UV-C irradiation at 4 and 8 kJ m-2 significantly increased total phenolic contents in present tomato fruit by 21.2 and 20.2%, respectively. Furthermore, UV-C irradiation at 4 or 8 kJ m-2 promoted the accumulation of total flavonoids and increased the antioxidant activity. 2 or 16 kJ m-2 UV-C irradiation also enhanced antioxidant activity, but to a lesser extent. Seven phenolic compounds, viz., gallic acid, (+)-catechin, chlorogenic acid, cafferic acid, syringic acid, p-coumaric acid, and quercetin in tomato fruit were identified and quantified by HPLC. Gallic acid was the major phenolic compound in tomato fruit and significantly correlated with antioxidant activity. 4 or 8 kJ m-2 UV-C irradiation significantly increased the contents of gallic acid, chlorogenic acid, syringic acid, p-coumaric acid, and quercetin. The optimum dose of UV-C irradiation in terms of increased phenolic compound content and enhanced Antioxidant activity was determined to be 4 or 8 kJ m-2.

Key words: tomato, postharvest UV-C irradiation, storage, antioxidant activity, phenolic compounds

LIU Chang-hong, CAI Lu-yun, LU Xian-ying, HAN Xiao-xu , YING Tie-jin . Effect of Postharvest UV-C Irradiation on Phenolic Compound Content and Antioxidant Activity of Tomato Fruit During Storage[J]. Journal of Integrative Agriculture, 2012, 12(1): 159-165.

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Effect of Postharvest UV-C Irradiation on Phenolic Compound Content and Antioxidant Activity of Tomato Fruit During Storage

Effect of Postharvest UV-C Irradiation on Phenolic Compound Content and Antioxidant Activity of Tomato Fruit During Storage

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