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Journal of Integrative Agriculture  2012, Vol. 12 Issue (1): 159-165    DOI: 10.1016/S1671-2927(00)8510
FOOD SCIENCE Advanced Online Publication | Current Issue | Archive | Adv Search |
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
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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.

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.
Keywords:  tomato      postharvest UV-C irradiation      storage      antioxidant activity      phenolic compounds  
Received: 08 October 2010   Accepted:
Fund: 

This work was Supported by the National Natural Science Foundation of China (30972036).

Corresponding Authors:  Correspondence YING Tie-jin, Tel: +86-571-88982174, Fax: +86-571-88982174, E-mail: yingtiejin22@163.com     E-mail:  yingtiejin22@163.com
About author:  LIU Chang-hong, E-mail: liuchanghong1982@163.com

Cite this article: 

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

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