Effect of Modified Atmosphere Packaging on Freshness Retention, Polymethoxylated Flavones, Synephrine, Ascorbic Acid, and the Radical Scavenging Activity of Unripe Green Shiikuwasha (<i>Citrus depressa</i> Hayata) Fruit
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- MIYAGI Kazuna
- Department of Nutritional Sciences, Nakamura Gakuen University
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- KOGA Nobuyuki
- Department of Nutritional Sciences, Nakamura Gakuen University
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- HIGA Atsushi
- Okinawa Prefectural Agricultural Research Center
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- AWAGUNI Yoshihumi
- Okinawa Prefectural Agricultural Research Center
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- YAMAMOTO Kenta
- Department of Nutritional Sciences, Nakamura Gakuen University
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- WADA Koji
- Faculty of Agriculture, University of the Ryukyu
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- OHTA Hideaki
- Department of Nutritional Sciences, Nakamura Gakuen University
Bibliographic Information
- Other Title
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- MA包装が青切りシークワシャー果実(<i>Citrus depressa</i> Hayata)の鮮度保持,ポリメトキシフラボン類,シネフリン,アスコルビン酸,ラジカル消去能活性等に及ぼす影響
- MA包装が青切りシークワシャー果実(Citrus depressa Hayata)の鮮度保持,ポリメトキシフラボン類,シネフリン,アスコルビン酸,ラジカル消去能活性等に及ぼす影響
- MA ホウソウ ガ アオ キリ シークワシャー カジツ Citrus depressa Hayata ノ センド ホジ ポリメトキシフラボンルイ シネフリン アスコルビンサン ラジカル ショウキョノウ カッセイ ニ オヨボス エイキョウ
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Abstract
<p> We investigated the effect of modified atmosphere (MA) packaging on freshness retention; contents of polymethoxylated flavones (nobiletin, tangeretin, and sinensetin), synephrine, and ascorbic acid; and 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity in unripe green Shiikuwasha (Citrus depressa Hayata) when it was stored at 5, 10 and 25℃, using sealed micro-perforated polypropylene (PP) film bags (film No.1 : oxygen permeability, 160mℓ・bag-1・day-1・atm-1 ; film No.2 : oxygen permeability, 420 mℓ・bag-1・day-1・atm-1). The appearance (greenness) was used as an index of the freshness of fruit; the freshness of fruit stored for 4 months in film No.1 at 5℃, for 3 months in film No.1 at 10℃, and for 1 month in both films (No.1 and No.2) at 25℃ was compared with that of fruit stored for 2 weeks in holed PP film bag. The chemical contents in the fruits investigated at the beginning of storage, were as follows: nobiletin, 419.4 mg/100 g freeze-dried peel; synephrine, 536.4 mg/100 g freeze-dried peel and 25.6 mg/100 mℓ juice; ascorbic acid, 34.4 mg/100 g fresh peel and 9.6 mg/100 mℓ juice. DPPH radical-scavenging activity was 99.4 μm ol-Trolox equivalent/100 g fresh peel. In the fruits stored for 3 months in film No.1, the decrease rate of chemical content in the peel was 23% for nobiletin and 35% for synephrine. Ascorbic acid in the fresh fruits stored for 3 months at 5℃ decreased by 67% for peel and 39% for juice, while DPPH activity of peel decreased by 20%. These data showed that MA packaging using film No.1 at 5℃ was the most suitable condition for storing unripe green Shiikuwasha in terms of freshness retention; contents of polymethoxylated flavones, synephrine, and ascorbic acid; and radical-scavenging activity.</p>
Journal
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- Food Preservation Science
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Food Preservation Science 37 (2), 51-59, 2011
Japan Association of Food Preservation Scientists
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Keywords
Details 詳細情報について
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- CRID
- 1390854717564920576
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- NII Article ID
- 10029727741
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- NII Book ID
- AA11178236
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- ISSN
- 21861277
- 13441213
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- NDL BIB ID
- 11106563
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- Text Lang
- ja
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- Data Source
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- JaLC
- IRDB
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed