Bagging cv. Fuji, Raku Raku Apple Fruit Affects Their Phenolic Profile and Antioxidant Capacity; [Einfluss des Eintütens von Früchten der Apfelsorte ‘Fuji, Raku Raku‘ auf deren Phenolgehalte und antioxidatives Potential]

被引：0

作者：

Yuri J.A. ^{[1
]}

Neira A. ^{[1
]}

Fuentes M. ^{[1
]}

Razmilic I. ^{[2
]}

Lepe V. ^{[1
]}

González M.F. ^{[1
]}

机构：

[1] Centro de Pomaceas, Faculty of Agricultural Sciences, Universidad de Talca, P.O. Box: 747, Talca

[2] Laboratorio de Plantas Aromáticas, Instituto de Química de Recursos Naturales, Universidad de Talca, Talca

来源：

Erwerbs-Obstbau | 2020年 / 62卷 / 2期

关键词：

Antioxidant capacity; Apple (Malus domestica Borkh); Bagged fruits; Nutrition; ORAC; Phenolics; Physiological disorders;

D O I：

10.1007/s10341-020-00475-0

中图分类号：

学科分类号：

摘要：

The objective of the work was to assess the effects of bagging cv. Fuji, Raku Raku apple fruit on the phenolic compounds and antioxidant capacity of the peel using five-year-old trees on M 9 rootstock at San Clemente, Chile (35°S). Total phenolic concentrations were lower in bagged apple fruit than in unbagged control fruit. The antioxidant activity increased once the bags were removed and fruit exposed to light. Bagging also decreased the incidence of sunburn. Chlorogenic acid, catechin and phloridzin in the apple fruit peel were not affected by the bagging treatment. After anthocyanin, quercetins were the phenolic compounds most sensitive to bagging. Bagging neither affected maturity parameters nor their mineralogical composition. In terms of physiological disorders, bagging showed a tendency of decreased incidence of internal browning, but with more rotting. © 2020, Springer-Verlag GmbH Deutschland, ein Teil von Springer Nature.

引用

页码：221 / 229

页数：8