کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8881965 | 1624955 | 2018 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Cold storage temperatures and durations affect the concentrations of lupeol, mangiferin, phenolic acids and other health-promoting compounds in the pulp and peel of ripe mango fruit
ترجمه فارسی عنوان
دما و مدت نگهداری سرد بر غلظت لپهول، مانگیفرین، اسید فنولیک و سایر ترکیبات تقویت کننده سلامت در خمیر و پوست میوه انبه
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کلمات کلیدی
Mangiferin (PubChem CID: 5281647)Lupeol (PubChem CID: 259846)Chilling injury - آسیب سرماAscorbic acid (PubChem CID: 54670067) - اسید اسکوربیک (PubChem CID: 54670067)Ferulic acid (PubChem CID: 445858) - اسید فرولیک (PubChem CID: 445858)Vanillic acid (PubChem CID: 8468) - اسید وانیلیک (PubChem CID: 8468)Caffeic acid (PubChem CID: 689043) - اسید کافئیک (PubChem CID: 689043)Chlorogenic acid (PubChem CID: 1794427) - اسید کلرژنیک (PubChem CID: 1794427)Gallic acid (PubChem CID: 370) - اسید گالیک (PubChem CID: 370)Phenolic acids - اسیدهای فنولیکMango - انبهHealth-promoting compounds - ترکیبات تقویت کننده سلامتLow-temperature storage - ذخیره سازی با دمای پایینLupeol - لوپولMangiferin - منگیفرین
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم زراعت و اصلاح نباتات
چکیده انگلیسی
Mangoes are usually stored above 13â¯Â°C to avoid chilling injury. We investigated the effects of cold storage temperatures (5 and 13â¯Â°C) and durations (12 and 24 d) on the concentrations of lupeol, mangiferin, phenolic acids (gallic, chlorogenic, vanillic, ferulic and caffeic), ascorbic acid, carotenoids, total phenols and antioxidants in the pulp and peel of ripe 'Kensington Pride' mango fruit. Mature green mangoes were stored at 5â¯Â°C (chilling) or 13â¯Â°C (non-chilling) temperature for 12 and 24 d prior to ripening at ambient temperature (21â¯Â±â¯1.5â¯Â°C). Chilling injury and concentrations of health-promoting compounds were determined at eating soft ripe stage. Chilling injury symptoms were only developed on ripe fruit following storage at 5â¯Â°C for 24 d. The concentrations of lupeol in pulp and peel, chlorogenic and caffeic acids in the pulp were significantly higher in fruit stored at 5â¯Â°C than 13â¯Â°C, whilst mangiferin, gallic, chlorogenic, vanillic, ferulic, and caffeic acids, total phenols, antioxidants and carotenoids in the peel were significantly higher when stored at 13â¯Â°C. The concentrations of lupeol and chlorogenic acid in pulp and peel and gallic acid in the pulp were significantly lower when stored for 24 d compared to 12 d, whilst vanillic acid, total phenols, total antioxidants and ascorbic acid in the pulp and caffeic acid in both pulp and peel were significantly higher when stored for 24 d. In conclusion, cold storage temperatures and duration influence the concentration of lupeol, mangiferin, phenolic acids and other health-promoting compounds in the pulp and peel of ripe mango fruit. Storage of mature green mangoes at chilling temperature (5â¯Â°C) for 12 d prior to ripening (21â¯Â±â¯1.5â¯Â°C) seems to be a promising tool for maximizing the levels of lupeol in the pulp and peel of the fruit.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Postharvest Biology and Technology - Volume 139, May 2018, Pages 91-98
Journal: Postharvest Biology and Technology - Volume 139, May 2018, Pages 91-98
نویسندگان
Mekhala Dinushi Kananke Vithana, Zora Singh, Stuart K. Johnson,