30G-27 |
Postharvest treatments to enhance mango polyphenolics |
A. J. LOUNDS1, S. T. Talcott1, and J. K. Brecht2. (1) Department of Food Science and Human Nutrition, University of Florida, P.O. Box 110370, Gainesville, FL 32611, (2) Horticultural Sciences Department, University of Florida, P.O. Box 110690, Gainesville, FL 32611 Limited data exists on the concentration and biosynthesis of mango polyphenolics during ripening and storage. Therefore, postharvest and storage treatments serving to alter concentrations and radical scavenging properties of mango polyphenolics were developed and monitored during fruit ripening. Our objective was to monitor concentrations of mango polyphenolics during ripening as affected by thermal quarantine treatments and controlled atmosphere storage for increased radical scavenging properties. Mango fruit were selected for size and maturity and half were subjected to a thermal quarantine treatment (52°C/10min), while the remaining half were left untreated. Fruit were subdivided for storage under three controlled atmospheres (CA) that included 0.3% O2, 2% O2 + 50% CO2, and 100% air and held for 24 hrs at 20°C. Following CA exposure, fruit were stored for 14 days at either 2 or 20°C under 100% air. Subsequently, fruit held at 2°C were transferred to 20°C and held until ripening was complete. Edible fruit was extracted with methanol and analyzed for total and individual polyphenolics as compared to their antioxidant capacity (AOX), determined using the oxygen radical absorbance capacity assay. Reduced oxygen concentration inhibited biosynthesis of polyphenolics with AOX, but overall compounds quantified by HPLC were correlated to AOX (R2=0.92). Quarantine treatments and controls were similar in polyphenolic content and AOX when stored under 100% air; CA storage reduced these attributes for both treatments, an effect that was accentuated with higher N2 concentrations. Results confirmed the role of oxygen in promoting polyphenolic biosynthesis and indicated that polyphenolics without AOX were also synthesized during fruit ripening and storage. Evaluating the effects of postharvest storage on the concentration and AOX of mango polyphenolics is vital to development of storage regimes aimed at improving potential health benefits from mango consumption.
Session 30G, Fruit & Vegetable Product: Processed Fruits and Vegetables
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