Effects of relative air humidity on the phenolic compounds contents and coloration in the ‘Fuji‿apple (Malus domestica Borkh.) peel
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- 作者：Mengxia Zhang1 ; Guojing Zhang1 ; Yaohua You ; Chengquan Yang ; cqyang@nwsuaf.edu.cn" class="auth_mail" title="E-mail the corresponding author ; Pengmin Li ; lipm@nwsuaf.edu.cn" class="auth_mail" title="E-mail the corresponding author ; Fengwang Ma
- 关键词：Apple ; Peel ; Air humidity ; Phenolic compounds
- 刊名：Scientia Horticulturae
- 出版年：2016
- 出版时间：30 March 2016
- 年：2016
- 卷：201
- 期：Complete
- 页码：18-23
- 全文大小：1244 K
文摘
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Our objective is to investigate the effect of air humidity (AH) on apple peel coloration.
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The high AH and low AH treatments were compared to investigate this effect using detachedly bagged ‘Fuji’ apples.
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Cyanidin-3-galactoside and 17 other types of phenolic compounds were detected using HPLC method.
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High AH samples had higher concentrations of chlorogenic acid, ferulic acid, epicatechin, quercetin-3-rutinoside, and cyanidin-3-galactoside than low AH samples.
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The results suggested that high AH conditions could significantly improve coloration and the eating quality of fruits.