摘要
柑橘果实营养丰富,是人们膳食的重要组成部分,除维生素C外,还富含类黄酮、酚酸等酚类物质。近年来,众多研究表明这些酚类物质具有抗氧化、抗癌、抗炎、预防心血管疾病等生理功效。柑橘果实采后通常会进行长时间的贮藏,贮藏时间和采后处理可能会对果实的功能成分产生影响。但目前国内外关于柑橘采后酚类物质及抗氧化活性变化的研究很少。本文系统研究了柑橘采后贮藏过程中基本品质指标、抗坏血酸、具体酚类物质(类黄酮和酚酸)及抗氧化活性的变化,探讨了果实品种、采后处理及贮藏条件对这些活性成分的影响,主要研究内容和结论如下：
1、研究了温州蜜柑和椪柑采后果肉和果皮中酚类物质和抗氧化活性的变化。结果表明贮藏期间温州蜜柑能较好地保持果实的营养品质及抗氧化活性,而椪柑经过长期贮藏后抗坏血酸和抗氧化活性显著降低。贮藏期间酚类物质相对较稳定,温州蜜柑中类黄酮含量有增加过程,椪柑类黄酮则变化不显著,酚酸含量总体呈增加趋势。两种柑橘果皮中的类黄酮含量贮藏后有不同程度的增加,特别是多甲氧基黄酮。
2、研究了涂蜡和套袋对温州蜜柑采后酚类物质和抗氧化活性的影响。涂蜡和套袋处理显著降低了果实失重率并可保持果实基本品质指标,在贮藏前15天维持较高的总酚水平。套袋处理能较好地保持果实贮藏期间类黄酮和酚酸的含量,而涂蜡处理的果实酚类物质含量相对较低,特别是贮藏30天后。抗氧化活性与抗坏血酸和酚类物质的变化有关。
3、研究了热水处理(50、52和54℃3min)对温州蜜柑采后酚类物质和抗氧化活性的影响。50℃热水处理不影响果实的基本品质指标且能显著降低果实失重率。贮藏前15天,热处理果实中的黄烷酮糖苷含量显著高于对照,热处理对酚酸的影响很小。50℃处理显著提高了果实处理后总酚含量和和抗氧化活性,并在贮藏期间保持与对照相当的水平,而52和54℃处理的果实抗氧化活性相对较低。
4、研究了贮藏温度(4和10℃)和采收期(11和12月)对温州蜜柑采后酚类物质和抗氧化活性的影响。11月份采收的果实黄烷酮糖苷、总酚含量和抗氧化活性都显著高于12月份采收的果实,而抗坏血酸和主要的酚酸阿魏酸和芥子酸含量无显著差异。贮藏温度对酚类物质影响较小,10℃下果实的抗坏血酸含量和抗氧化活性高于4℃贮藏的果实。
5、研究了短波紫外线(UV-C)处理(0、0.75、1.5、3.0kJ/m2)对温州蜜柑橘瓣(鲜切加工)贮藏期间酚类物质和抗氧化活性的影响。UV-C处理对橘瓣冷藏期间基本品质、酚酸和抗氧化活性影响较小,而1.5和3.0kJ/m2的UV-C处理显著提高了果实贮藏3天时类黄酮(11.75%-33.25%)和总酚的含量(5.73%和8.13%)。较高剂量的UV-C处理(3.0kJ/m2)不会进一步提高类黄酮的含量,而0.75kJ/m2剂量过低对果实类黄酮基本没有影响。
Citrus fruit are an important part of human diet due to their nutritional value. In addition to vitamin C, citrus fruit contain large amounts of phenolic compounds such as flavonoids and phenolic acids. Recently, many researches have reported the beneficial effects of these phenolic compounds to human health, such as antioxidant, anticancer, anti-inflammatory and prevention of cardiovascular diseases. Citrus fruit are often stored for a long time after harvest, and storage time as well as postharvest treatments may affect the content of bioactive compounds. However, studies on changes of phenolic compounds and antioxidant capacity of citrus fruit during storage are limited. Thus, this study aimed at evaluating the changes of standard quality parameters, ascorbic acid, individual phenolic compounds (flavonoids and phenolic acids) and antioxidant capacity of citrus fruit, and to discuss the impacts of fruit cultivars, different postharvest treatments and storage conditions on these bioactive compounds. The main contents and results are as follows:
1、The changes of phenolic compounds and antioxidant capacity in the pulp and peel of Satsuma mandarin and Ponkan during storage were studied. The results showed that Satsuma mandarin maintained better nutritional quality and higher antioxidant capacity, while ascorbic acid and antioxidant capacity decreased fast in Ponkan during storage. Phenolic compounds were relatively stable. Flavonoids increased in Satsuma mandarin but changed slowly in Ponkan during storage. Phenolic acids increased after storage. Flavonoids in the peels of both cultivars increased after storage in different levels, especially polymethoxylated flavones.
2、The effect of waxing and wrapping on phenolic compounds and antioxidant capacity of Satsuma mandarin was investigated. Waxing and wrapping significantly reduced fruit weight loss, retained fruit standard quality and maintained higher total phenolic content during the first15days of storage. Wrapping retained higher levels of flavonoids and phenolic compounds, while phenolic compounds were lower in waxed fruit, especially after30days. Antioxidant capacity was related to the changes of ascorbic acid and phenolic compounds.
3、The effect of hot water dips (50,52and54℃for3min) on phenolic compounds and antioxidant capacity of Satsuma mandarin was investigated.50℃treatment did not influence fruit quality attributes and reduced fruit weight loss significantly. Flavanone glycosides were higher in hot water treated fruit as compared to control during the first15days of storage, and phenolic acids were not affected.50℃treatment increased total phenolic content and antioxidant capacity immediately after treatment and maintained similar levels with control during storage, while52and54℃treatments showed lower levels.
4、The influence of storage temperature (4and10℃) and harvest time (November and December) on phenolic compounds and antioxidant capacity of Satsuma mandarin was investigated. Fruit harvested in November showed significant higher flavanone glycosides, total phenol contents and antioxidant capacity than fruit harvested in December, while ascorbic acid and major phenolic acids (ferulic acid and sinapic acid) were similar:Storage temperature exerted little effect on phenolic compounds, and ascorbic acid content and antioxidant capacity were higher in fruit stored at10℃.
5、The effect of ultraviolet C (UV-C) treatments (0,0.75,1.5and3.0kJ/m2) on phenolic compounds and antioxidant capacity of Satsuma mandarin segments (minimally processed) was investigated. UV-C treatments had no adverse effects on fruit quality attributes, phenolic acids and antioxidant capacity of mandarin segments. Significant increases of flavonoids (11.75%-33.25%) and total phenolic content (5.73%and8.13%) were found in1.5and3.0kJ/m2UV-C treated fruit at3days of storage. Higer dose of UV-C (3.0kJ/m2) did not further improve the increase of flavonoids, and0.75kJ/m2was too low to have any effects on flavonoids.
引文
陈莹,徐抗震,宋纪蓉,黄洁,聂威.酚酸抗氧化活性的理论计算.食品科学,2011,32(9),36-39.
丁帆,刘宝贞,王壮,邓秀新,徐娟.贮藏温度对柑橘果肉中柠檬苦素和柚皮苷含量变化的影响.华中农业大学学报,2010,29(2),221-226.
韩晓旭,刘长虹,蔡路昀,应铁进.采后UV-C照射对芦柑抗病性和品质的影响.中国食品学报,2012,12(7),127-133.
胡慧娟,杭秉茜,王朋书.阿魏酸的抗炎作用.中国药科大学学报,1990,21(5),279-282.
黄仁华(2007).甜橙果实抗氧化特性及水杨酸对其影响的研究[D].武汉,华中农业大学.
黄仁华,陆云梅,夏仁学.采前水杨酸处理对红肉脐橙贮藏期抗氧化活性的影响.食品科学,2009,30(20),455--458.
黄仁华,夏仁学,陆云梅,胡利明.红肉脐橙发育过程中抗氧化系统与活性氧的变化.园艺学报,2006,3(6),1287-1290.
刘亮,陈伟,杨震峰,吴月燕.贮藏温度对葡萄果实采后抗氧化活性的影响及动力学分析.中国食品学报,2012,29(7),134-139.
乔小燕,马春雷,陈亮.植物类黄酮生物合成途径及重要基因的调控.天然产物研究与开发,2009,21,354-360.
单杨,李高阳,李忠海.柑橘皮中多甲氧基黄酮的体外抗氧化活性研究.食品科学,2007,28(8),100-103.
汤汉波,杨正年,马立术..不同采收期对尾张温州蜜柑果实品质的影响.四川果树,1996,3,6-7.
王大平.热处理对脐橙贮藏品质的影响.北方园艺,2008,(10),197-199.
王芳,刘华,陈文荣,郭卫东.贮藏温度对蓝莓活性成分及抗氧化活性的影响.宁夏大学学报(自然科学版),2011,32(2),172-175.
王日葵,邵蒲芬.涂蜡对柑橘生理变化及商品性的影响.保鲜与加工,2005,2,21-22.
王日葵,周炼,陈婷,刘涛.制冷贮藏温度对锦橙的影响.农产品加工.学刊,2010,3,8-10.
汪勋清,哈益明,高美须(2005).食品辐照加工技术[M].北京,化学工业出版社.
徐贵华(2008).柑橘酚类物质与抗氧化活性研究[D].杭州,浙江大学.
徐贵华,胡玉霞,叶兴乾,刘东红.椪柑、温州蜜柑果皮中酚类物质组成及抗氧化能力研究.食品科学,2007,28(11),171-175.
徐贵华,关荣发,叶兴乾,陈健初,刘东红.不同成熟度蜜桔中酚酸的组成与分布.食品科学,2008,29(2),137-141.
续洁琨,姚新生,栗原博.抗氧化能力指数(ORAC)测定原理及应用.中国药理学通报,2006,22(8),1015-1021.
叶兴乾(2005).柑橘加工与综合利用[M].北京,中国轻工业出版社.
叶兴乾,徐贵华,方忠祥,陈健初,刘东红.柑橘属类黄酮及其生理活性.中国食品学报,2008,8(5),1-6.
张玉,吴慧明,王伟,王建清,白丽萍.不同品种柑橘果皮中类黄酮含量及其采后变化.食品科学,2010,31(6),202-204.
张元梅,周志钦,孙玉敬,沈妍,钟烈洲,乔丽萍,叶兴乾.高效液相色谱法同时测定柑橘果实中18种类黄酮的含量.中国农业科学,2012,45(17),3558-3565.
Abeysinghe D.C., Li X., Sun C.D., Zhang W.S., Zhou C.H., Chen K.S. Bioactive compounds and antioxidant capacities in different edible tissues of citrus fruit of four species. Food Chemistry,2007, 104,1338-1344.
Amarowiczl R., Carle R., Dongowski G.., Durazzo A., Galensa R., Kammerer D., Maiani G., Piskulal M.K. Influence of postharvest processing and storage on the content of phenolic acids and flavonoids in foods. Molecular Nutrition and Food Research,2009,53, S151-S183.
AOAC. In:Horwitx, E. (Ed.), Official methods of analysis.1990, AOAC International.
Arcas M.C., Botia J.M., Ortufio A.M., Del Rio J.A. UV irradiation alters the levels of flavonoids involved in the defence mechanism of Citrus aurantium fruits against Penicillium digitatum. European Journal of Plant Pathology,2000,106,617-622.
Artes-Hernandez F., Rivera-Cabrera F., Kader A.A. Quality retention and potential shelf-life of fresh-cut lemons as affected by cut type and temperature. Postharvest Biology and Technology,2007,43, 245-254.
Artes-Hernandez F., Robles P.A., G6mez P.A, Tomas-Callejas A., Artes F. Low UV-C illumination for keeping overall quality of fresh-cut watermelon. Postharvest Biology and Technology,2010,55, 114-120.
Baka M., Mercier J., Corcuff R., Castaigne F., Arul J. Photochemical treatment to improve storability of fresh strawberries. Journal of Food Science,1999,64,1068-1072.
Barone E., Calabrese V., Mancuso C. Ferulic acid and its therapeutic potential as a hormetin for age-related diseases. Biogerontology,2009,10,97-108.
Bassal M., El-Hamahmy M. Hot water dip and preconditioning treatments to reduce chilling injury and maintain postharvest quality of Navel and Valencia oranges during cold quarantine. Postharvest Biology and Technology,2011,60,186-191.
Benavente-Garcia O., Castillo J. Update on uses and properties of citrus flavonoids:New findings in anticancer, cardiovascular, and anti-inflammatory activity. Journal of Agricultural and Food Chemistry,2008,56,6185-6205.
Ben-Yehoshua S., Barak E., Shapiro B. Postharvest curing at high temperatures reduces decay of individually sealed lemons, pomelos and other citrus fruit. Journal of the American Society for Horticultural Science,1987,112,658-663.
Ben-Yehoshua S., Rodov V., Fang D.Q., Kim J.J. Preformed antifungal compounds of citrus fruit: Effect of postharvest treatments with heat and growth regulators. Journal of Agricultural and Food Chemistry,1995,43,1062-1066.
Benzie I.F.F., Strain J.J. The ferric reducing ability of plasma (FRAP) as a measure of'antioxidant power':The FRAP assay. Analytical Biochemistry,1996,239,70-76.
Blasa M., Angelino D., Gennari L., Ninfali P. The cellular antioxidant activity in red blood cells (CAA-RBC):A new approach to bioavailability and synergy of phytochemicals and botanical extracts. Food Chemistry,2011,125,685-691.
Bombardelli E., Morazzoni P. The flavonoids:New perspectives in biological activities and therapeutics. Chimica Oggi,1993,25-28.
Cantos E., Espin J.C., Tomas-Barberan F.A. Effect of wounding on phenolic enzymes in six minimally processed lettuce cultivars upon storage. Journal of Agricultural and Food Chemistry,2001,49, 22-30.
Chaudhary P., Jayaprakasha G.K., Porat R., Patil B.S. Degreening and postharvest storage influences 'Star Ruby'grapefruit (Citrus paradisi Macf.) bioactive compounds. Food Chemistry,2012,135, 1667-1675.
Cle C., Hill L.M., Niggeweg R., Martin C.R., Guisez Y., Prinsen E., Jansen M.A.K. Modulation of chlorogenic acid biosynthesis in Solanum lycopersicum; consequences for phenolic accumulation and UV-tolerance. Phytochemistry,2008,69,2149-2156.
Concellon A., Zaro M.J., Chaves A.R., Vicente A.R. Changes in quality and phenolic antioxidants in dark purple American eggplant (Solanum melongena L. cv. Lucia) as affected by storage at 0℃ and 10℃. Postharvest Biology and Technology,2012,66,35-41.
D'Aquino S., Piga A., Agabbio M., McCollum T.G Film wrapping delays ageing of'Minneola'tangelos under shelf-life conditions. Postharvest Biology and Technology,1998,14,107-116.
De Meyer N., Haemers A., Mishra L., Pandey H.K., Pieters J.A.C., Vanden Berghe D.A.,Vlietinck A.J. 4'-Hydroxy-3-methoxyflavones with potent antipicornavirus activity. Journal of Medicinal Chemistry,1991,34,736-746.
Dea S., Brecht J.K., Nunes M.C.N., Baldwin E.A. Quality of fresh-cut'Kent'mango slices prepared from hot water or non-hot water-treated fruit. Postharvest Biology and Technology,2010,56, 171-180.
Del Caro A., Piga A., Vacca V., Agabbio M. Changes of flavonoids, vitamin C and antioxidant capacity in minimally processed citrus segments and juices during storage. Food Chemistry,2004,84, 99-105.
D'hallewin G., Schirra M., Manueddu E., Piga A., Ben-Yehoshua S. Scoparone and scopoletin accumulation and ultraviolet-C induced resistance to postharvest decay in oranges as influenced by harvest date. Journal of the American Society for Horticultural Science,1999,124,702-707.
D'hallewin G., Schirra M., Pala M., Ben-Yehoshua S. Ultraviolet C irradiation at 0.5 kJ·m-2 reduces decay without causing damage or affecting postharvest quality of Star Ruby grapefruit (C. paradisi Macf.). Journal of Agricultural and Food Chemistry,2000,48,4571-4575.
Doshi P.J., Adsule P.G.. Effect of storage on physiocochemical parameters, phenolic compounds and antioxidant activity of grapes. In:ISHS Acta Horticulturae 785:International Symposium on Grape Production and Processing,2008,447-452.
Eberhardt M.V., Lee C.Y., Liu R.H. Antioxidant activity of fresh apples. Nature,2000,405,903-904.
Erkan M., Pekmezci M., Wang C.Y. Hot water and curing treatments reduce chilling injury and maintain post-harvest quality of 'Valencia' oranges. International Journal of Food Science and Technology, 2005,40,91-96.
Erkan M., Wang S., Wang C. Effect of UV treatment on antioxidant capacity, antioxidant enzyme activity and decay in strawberry fruit. Postharvest Biology and Technology,2008,48,163-171.
Fallico B., Lanza M.C., Maccarone E., Asmundo C.N., Rapisarda P. Role of hydroxycinnamic acids and vinylphenols in the flavor alteration of blood orange juices. Journal of Agricultural and Food Chemistry,1996,44,2654-2657.
Fernandez-Zurbano P., Ferreira V., Escudero A., Cacho J. Role of hydroxycinnamic acids and flavanols in the oxidation and browning of white wines. Journal of Agricultural and Food Chemistry,1998, 46,4937-4944.
Fallik E. Prestorage hot water treatments (immersion, rinsing and brushing). Postharvest Biology and Technology,2004,32,125-134.
Gardner P.T., White T.A.C., McPhail D.B., Duthie G.G. The relative contributions of vitamin C, carotenoids and phenolics to the antioxidant potential of fruit juices. Food Chemistry,2000,68, 471-474.
Ghasemnezhad M., Marsh K., Shilton R., Babalar M., Woolf A. Effect of hot water treatments on chilling injury and heat damage in 'satsuma' mandarins:Antioxidant enzymes and vacuolar ATPase and pyrophosphatase. Postharvest Biology and Technology,2008,48,364-371.
Gil-Izquierdo A., Gil M.I., Ferreres F., Tomas-Barberan F. In vitro availability of flavonoids and other phenolics in orange juice. Journal of Agricultural and Food Chemistry,2001,49,1035-1041.
Gitz D.C., Liu-Gitz L., McClure J.W., Huerta A.J. Effects of a PAL inhibitor on phenolic accumulation and UV-B tolerance in Spirodela intermedia (Koch). Journal of Experimental Botany,2004,55, 919-927.
Gonzalez-Barrio R., Vidal-Guevara M.L., Tomas-Barberan F.A., Espin J.C. Preparation of a resveratrol-enriched grape juice based on ultraviolet C-treated berries. Innovative Food Science and Emerging Technologies,2009,10,374-382.
Gonzalez-Molina E., Moreno D.A., Garcia-Viguera C. Genotype and harvest time influence the phytochemical quality of fino lemon juice (Citrus limon (L.) Burm. F.) for industrial use. Journal of Agricultural and Food Chemistry,2008,56,1669-1675.
Gonzalez-Molina E., Dominguez-Perles R., Moreno D.A., Garcia-Viguera C. Natural bioactive compounds of Citrus limon for food and health. Journal of Pharmaceutical and Biomedical Analysis,2010,51,327-345.
Gorinstein S., Martin-Belloso O., Park Y.-S., Haruenkit R., Lojek A., Ciz M., Caspi A., Libman I., Trakhtenberg S. Comparison of some biochemical characteristics of different citrus fruits. Food Chemistry,2001,74,309-315.
Gorinstein S., Haruenkit R., Park Y.S., Jung S.T., Zachwieja Z., Jastrzebski Z., Katrich E., Trakhtenberg S., Belloso O.M. Bioactive compounds and antioxidant potential in fresh and dried Jaffa sweeties, a new kind of citrus fruit. Journal of the Science of Food and Agriculture.2004a, 84,1459-1463.
Gorinstein S., Zachwieja Z., Katrich E., Pawelzik E., Haruenkit R., Trakhtenberg S., Martin-Belloso O. Comparison of the contents of the main antioxidant compounds and the antioxidant activity of white grapefruit and his new hybrid. LWT-Food Science and Technology,2004b,37,337-343.
Gorny J.R., Hess-Pierce B., Cifuentes R.A., Kader A.A. Quality changes in fresh-cut pear slices as affected by controlled atmospheres and chemical preservatives. Postharvest Biology and Technology,2002,24,271-278.
Hammash F., El Assi N. The Influence of pre-storage waxing and wrapping on quality attributes of stored 'Shamouti' oranges. Acta Horticulturae,2007,741,133-140.
Hong S.-I., Lee H.-H., Kim D. Effects of hot water treatment on the storage stability of satsuma mandarin as a postharvest decay control. Postharvest Biology and Technology,2007,43,271-279.
Huang M.T., Smart R.C., Wong C.Q., Conney A.H. Inhibitory effect of curcumin, chlorogenic acid, caffeic acid, and ferulic acid on tumor promotion in mouse skin by 12-o-tetradecanoylphorbol-13-acetate. Cancer Research,1988,48,5941-5946.
Huang R.H., Xia R.X., Hu L.M., Lu Y.M., Wang M.Y. Antioxidant activity and oxygen-scavenging system in orange pulp during fruit ripening and maturation. Scientia Horticulturae.2007,113, 166-172.
Huang R.H., Liu J.H., Lu Y.M., Xia R.X. Effect of salicylic acid on the antioxidant system in the pulp of 'Cara cara'navel orange (Citrus sinensis L. Osbeck) at different storage temperatures. Postharvest Biology and Technology,2008,47,168-175.
Huang R.H., Xia R.X., Lu Y.M., Hu L.M., Xu Y.J. Effect of pre-harvest salicylic acid spray treatment on post-harvest antioxidant in the pulp and peel of'Cara cara'navel orange (Citrus sinenisis L. Osbeck). Journal of the science of food and agriculture,2008,88,229-236.
Ikeda K., Tsujimoto K., Uozaki M., Nishide M., Suzuki Y., Koyama A.H., Yamasaki H. Inhibition of multiplication of herpes simplex virus by caffeic acid. International Journal of Molecular Medicine, 2011,28,595-598.
Interdonato R., Rosa M., Nieva C.B., Gonzalez J.A., Hilal M., Prado F.E. Effects of low UV-B doses on the accumulation of UV-B absorbing compounds and total phenolics and carbohydrate metabolism in the peel of harvested lemons. Environmental and Experimental Botany,2011,70,204-211.
Jang J.-H., Moon K.-D. Inhibition of polyphenol oxidase and peroxidase activities on fresh-cut apple by simultaneous treatment of ultrasound and ascorbic acid. Food Chemistry,2011,124,444-449.
Jayaprakasam B., Vanisree M., Zhang Y., Dewitt D.L., Nair M.G. Impact of alkyl esters of caffeic and ferulic acids on tumor cell proliferation, cyclooxygenase enzyme, and lipid peroxidation. Journal of Agricultrue and Food Chemistry,2006,54,5375-5381.
Jiang T., Jahangir M.M., Jiang Z., Lu X., Ying T. Influence of UV-C treatment on antioxidant capacity, antioxidant enzyme activity and texture of postharvest shiitake (Lentinus edodes) mushrooms during storage. Postharvest Biology and Technology,2010,56,209-215.
Kalt W., Forney C.F., Martin A., Prior R. Antioxidant capacity, vitamin C, phenolics, and anthocyanins after fresh storage of small fruits. Journal of Agricultural and Food Chemistry,1999,47, 4638-4644.
Kawaii S., Tomono Y., Katase E., Ogawa K., Yano M. Quantitation of flavonoid constituents in Citrus fruits. Journal of Agricultural and Food Chemistry,1999,47,3565-3571.
Kikuzaki H., Hisamoto M., Hirose K., Akiyama K., Taniguchi H. Antioxidant properties of ferulic acid and its related compounds. Journal of Agricultrue and Food Chemistry,2002,50,2161-2168.
Kim H.K., Jeong T.-S., Lee M.-K., Park Y.B., Choi M.-S. Lipid-lowering efficacy of hesperetin metabolites in high-cholesterol fed rats. Clinica Chimica Acta,2003,327,129-137.
Klimczak I., Malecka M., Szlachta M., Gliszczynska-Swiglo A. Effect of storage on the content of polyphenols, vitamin C and the antioxidant activity of orange juices. Journal of Food Composition and Analysis,2007,20,313-322.
Koes R., Venweij W., Quattrocchio F. Flavonoids:a colorful model for the regulation and evolution of biochemical pathways. Trends in Plant Science,2005,10,236-242.
Kurowska E.M., Manthey J.A. Hypolipidemic effects and absorption of citrus polymethoxylated flavones in hamsters with diet-induced hypercholesterolemia. Journal of Agricultural and Food Chemistry,2004,52,2879-2886.
Lafuente M.T., Ballester A.R., Calejero J., Gonzalez-Candelas L. Effect of high-temperature-conditioning treatments on quality, flavonoid composition and vitamin C of cold stored 'Fortune' mandarins. Food Chemistry,2011,128,1080-1086.
Lemoine M.L., Civello P.M., Martinez G.A., Chaves A.R. Influence of postharvest UV-C treatment on refrigerated storage of minimally processed broccoli (Brassica oleracea var. Italica). Journal of the Science of Food and Agriculture,2007,87,1132-1139.
Leong L.P., Shui G. An investigation of antioxidant capacity of fruits in Singapore markets. Food Chemistry.2002,76,69-75.
Lers A., Burd S., Lomanidc E., Droby S., Chalutz E. The expression of a grapefruit gene encoding an isoflavone reductase-like protein is induced in response to UV irradiation. Plant Molecular Biology, 1998,36,847-856.
Li R., Li J., Cai L., Hu C.-M., Zhang L. Suppression of adjuvant arthritis by hesperidin in rats and its mechanisms. Journal of Pharmacy and Pharmacology,2008,60,221-228.
Lin N., Sato T., Takayama Y., Mimaki Y., Sashida Y., Yano M., Ito A. Novel anti-inflammatory actions of nobiletin, a citrus polymethoxyflavonoid, on human synovial fibroblasts and mouse macrophages. Biochemical Pharmacology,2003,65,2065-2071.
Lo Piero A.R., Puglisi I., Rapisarda P., Petrone G. Anthocyanins accumulation and related gene expression in red orange fruit induced by low temperature storage. Journal of Agricultural and Food Chemistry,2005,53,9083-9088.
Lurie S., Jemric T., Weksler A., Akiva R., Gazit Y. Heat treatment of'Oroblanco'citrus fruit to control insect infestation. Postharvest Biology and Technology,2004,34,321-329.
Majo D.D., Giammanco M., Guardia M.L. Tripoli E., Giammanco S., Finotti E.. Flavanones in Citrus fruit:Structure-antioxidant activity relationships. Food Research International,2005,38, 1161-1166.
Martinez-Tellez M.A., Lafuente M.T. Effect of high temperature conditioning on ethylene, phenylalanine ammonia-lyase, peroxidase and polyphenol oxidase activities in flavedo of chilled 'Fortune'mandarin fruit. Journal of Plant Physiology,1997,150,674-678.
Mirdehghan S.H., Rahemi M., Serrano M., Guillen F., Martinez-Romero D., Valero D. Prestorage heat treatment to maintain nutritive and functional properties during postharvest cold storage of pomegranate. Journal of Agricultural and Food Chemistry,2006,54,8495-8500.
Mo Y., Gong D., Liang G., Han R., Xie J., Li W. Enhanced preservation effects of sugar apple fruits by salicylic acid treatment during post-harvest storage. Journal of the Science of Food and Agriculture, 2008,88,2693-2699.
Morin B., Nichols L.A., Zalasky K.M., Davis J.W., Manthey J.A., Holland L.J. The citrus flavonoids hesperetin and nobiletin differentially regulate low density lipoprotein receptor gene transcription in HepG2 liver cells. Journal of Nutrition,2008,138,1274-1281.
Nardini M., Cirillo E., Natella F., Mencarelli D., Comisso A., Scaccini C. Detection of bound phenolic acids:Prevention by ascorbic acid and ethylenediaminetetraacetic acid of degradation of phenolic acids during alkaline hydrolysis. Food Chemistry,2002,79,119-124.
Nogata Y., Sakamoto K., Shiratsuchi H., Ishii T., Yano M., Ohta H. Flavonoid composition of fruit tissues of citrus species. Bioscience, Biotechnology and Biochemistry,2006,70,178-192.
Obenland D., Collin S., Mackey B., Sievert J., Arpaia M.L. Storage temperature and time influence sensory quality of mandarins by altering soluble solids, acidity and aroma volatile composition. Postharvest Biology and Technology,2011,59,187-193.
Ohsaki A.Y., Shirakawa H., Koseki T., Komai M. Novel effects of a single administration of ferulic acid on the regulation of blood pressure and the hepatic lipid metabolic profile in stroke-prone spontaneously hypertensive rats. Journal of Agricultrue and Food Chemistry,2008,56,2825-2830.
Ortuno A., Baidez A., G6mez P., Arcas M.C., Porras I., Garcia-Lidon A., Del Rio J.A. Citrus paradisi and Citrus sinensis flavonoids:Their influence in the defence mechanism against Penicillium digitatum. Food Chemistry,2006,98,351-358.
Pailly O., Tison G., Amouroux A. Harvest time and storage conditions of'Star Ruby'grapefruit (Citrus paradisi Macf.) for short distance summer consumption. Postharvest Biology and Technology, 2004,34,65-73.
Pan M.H., Chen W.J., Shiau S.Y.L., Ho C.T., Lin J.K. Tangeretin induced cell cycle G1 arrest through inhibiting cyclin-dependent kinases 2 and 4 activities as well as elevating Cdk inhibitor p21 and p27 in human colorectal carcinoma cell. Carcinogenesis,2002,23,1677-1684.
Patil B.S., Vanamala J., Hallman G. Irradiation and storage influence on bioactive components and quality of early and late season'Rio Red'grapefruit(Citrus paradisi Macf.). Postharvest Biology and Technology,2004,34,53-64.
Perkins-Veazie P., Collins J.K., Howard L. Blueberry fruit response to postharvest application of ultraviolet radiation. Postharvest Biology and Technology,2008,47,280-285.
Peterson J., Dwyer J. Flavonoids:dietary occurrence and biochemical activity. Nutrition Research,1998, 18,1995-2018.
Peterson J.J., Beecher G.R., Bhagwat S.A., Dwyer J.T., Gebhardt S.E., Haytowitz D.B., Holden J.M. Flavanones in grapefruit, lemons, and limes:a compilation and review of the data from the analytical literature. Journal of Food Composition and Analysis,2006a,19, S74-S80.
Peterson J.J., Dwyer J.T., Beecher G.R., Bhagwat S.A., Gebhardt S.E., Haytowitz D.B., Holden J.M. Flavanones in oranges, tangerines (mandarins), tangors, and tangelos:a compilation and review of the data from the analytical literature. Journal of Food Composition and Analysis,2006b,19, S66-S73.
Piga A., Agabbio M., Gambella F., Nicoli M.C. Retention of Antioxidant Activity in Minimally Processed Mandarin and Satsuma Fruits. LWT-Food Science and Technology.2002,35,344-347.
Plaza L., Crespo I., de Pascual-Teresa S., de Ancos B., Sanchez-Moreno C., Munoz M., Cano M.P. Impact of minimal processing on orange bioactive compounds during refrigerated storage. Food Chemistry,2011,124,646-651.
Plaza P., Usall J., Torres R., Lamarca N., Asensio A., Vinas I. Control of green and blue mould by curing on oranges during ambient and cold storage. Postharvest Biology and Technology,2003,28, 195-198.
Porat R., Daus A., Weiss B., Cohen L., Fallik E., Droby S. Reduction of postharvest decay in organic citrus fruit by a short hot water brushing treatment. Postharvest Biology and Technology,2000,18, 151-157.
Porat R., Weiss B., Cohen L., Daus A., Biton A. Effect of polyethylene wax content and composition on taste, quality, and emission of off-flavor volatiles in'Mor'mandarins, Postharvest Biology and Technology,2005,38,262-268.
Pretel M.T., Fernandez P.S., Romojaro F., Martinez A. The effect of modified atmosphere packaging on 'ready-to-eat'oranges. LWT-Food Science and Technology,1998,31,322-328.
Prior R.L., Wu X., Schaich K. Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. Journal of Agricultural and Food Chemistry,2005,53, 4290-4302.
Rao C.V., Desai D., Simi B., Kulkami N., Amin S., Reddy B.S. Inhibitory effect of caffeic acid esters on azoxymethane-induced biochemical changes and aberrant crypt foci formation in rat colon. Cancer Research,1993,53 (18),4182-4188.
Rapisarda P., Tomaino A., Lo Cascio R., Bonina F., De Pasquale A., Saija A. Antioxidant effectiveness as influenced by phenolic content of fresh orange juices. Journal of Agricultural and Food Chemistry,1999,47,4718-4723.
Rapisarda P., Bellomo E.S., Intelisano S. Storage temperature effects on blood orange fruit quality. Journal of Agricultural and Food Chemistr,2001,49,3230-3235.
Rapisarda P., Lo Bianco M., Pannuzzo P., Timpanaro N. Effect of cold storage on vitamin C, phenolics and antioxidant activity of five orange genotypes [Citrus sinensis (L.) Osbeck]. Postharvest Biology and Technology,2008,49,348-354.
Robbins R.J. Phenolic acids in foods:An over view of analytical methodology. Journal of Agricultural and Food Chemistry,2003,51,2866-2887.
Rodov V, Agar T., Peretz J., Nafussi B., Kim J.J., Ben-Yehoshua S. Effect of combined application of heat treatments and plastic packaging on keeping quality of'Oroblanco'fruit(Citrus grandis L.× C. paradisi Macf). Postharvest Biology and Technology,2000,20,287-294.
Rodrigo M.J., Zacarias L. Effect of postharvest ethylene treatment on carotenoid accumulation and the expression of carotenoid biosynthesis genes in the flavedo of orange(Citrus sinensis L. Osbeck) fruit. Postharvest Biology and Technology,2007,43,14-22.
Sanchez-Ballesta M.T., Lluch Y., Gosalbes M.J., Zacarias L., Granell A., Lafuente M.T. A survey of genes differentially expressed during long-term heat-induced chilling tolerance in citrus fruit. Planta,2003,218,65-70.
Schirra M., Mulas M. Fortune mandarin quality following pre-storage water dips and intermittent warming during cold storage. Hortscience,1995,30,560-561.
Schirra M., Agabbio M., D'Hallewin G., Pala M., Ruggiu R. Response of Tarocco oranges to picking date, postharvest hot water dips, and chilling storage temperature. Journal of Agricultural and Food Chemistry,1997,45,3216-3220.
Schirra M., D'hallewin G. Storage performance of'Fortune'mandarins following hot water dips. Postharvest Biology and Technology,1997,10,229-238.
Schirra M., Mulas M., Fadda A., Cauli E. Cold quarantine responses of blood oranges to postharvest hot water and hot air treatments. Postharvest Biology and Technology,2004,31,191-200.
Schirra M., Palma A., D'Aquino S., Angioni A., Minello E.V., Melis M., Cabras P. Influence of postharvest hot water treatment on nutritional and functional properties of Kumquat(Fortunella japonica Lour. Swingle cv. Ovale) fruit. Journal of Agricultural and Food Chemistry,2008,56, 455-460.
Serafim T.L., Carvalho F.S., Marques M.P.M., Calheiros R., Silva T., Garrido J., Milhazes N., Borges F., Roleira F., Silva E.T., Holy J., Oliveira P.J. Lipophilic caffeic and ferulic acid derivatives presenting cytotoxicity against human breast cancer cells. Chemical Research in Toxicology, 2011,24,763-774.
Shama G., Alderson P. UV hormesis in fruits:A concept ripe for commercialisation. Trends in Food Science and Technology,2005,16,128-136.
Shellie K.C., Mangan R.L. Tolerance of red-fleshed grapefruit to a constant or stepped temperature, forced-air quarantine heat treatment.Postharvest Biology and Technology,1996,7,151-159.
Shin Y., Ryu J.-A., Liu R.H., Nock J.F., Watkins C.B. Harvest maturity, storage temperature and relative humidity affect fruit quality, antioxidant contents and activity, and inhibition of cell proliferation of strawberry fruit. Postharvest Biology and Technology,2008,49,201-209.
Silva F.A.M., Borges F., Guimaraes C., Lima J.L.F.C., Matos C., Reis S. Phenolic acids and derivatives: studies on the relationship among structure, radical scavenging activity, and physicochemical parameters. Journal of Agricultural and Food Chemistry,2000,48,2122-2126.
Singleton V.L., Orthofer R., Lamuela-Raventos R.M. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods in Enzymology.1999, 299,152-178.
So F.V., Guthrie N., Chambers A.F., Moussa M., Carroll K.K. Inhibition of human breast cancer cell proliferation and delay of mammary tumorigenesis by flavonoids and citrus juices. Nutrition and Cancer,1996,26,167-181.
Stapleton A.E., Walbot V. Flavonoids can protect maize DNA from the induction of ultraviolet radiation damage. Plant Physiology,1994,105,881-889.
Subba Rao M.V.S.S.T., Muralikrishna G. Evaluation of the antioxidant properties of free and bound phenolic acids from native and malted finger millet (Ragi, Eleusine coracana, Indaf-15). Journal of Agricultural and Food Chemistry,2002,50,889-892.
Tietel Z., Lewinsohn E., Fallik E., Porat R. Importance of storage temperatures in maintaining flavor and quality of mandarins. Postharvest Biology and Technology,2012,64,175-182.
Tomas-Barberan F.A., Loaiza-Velarde J., Bonfanti A., Saltveit M.E. Early wound-and ethyl-induced changes in pheylpropanoid metabolism in harvested lettuce. Journal of Americal Society for Horticultural Science,1997,122,399-404.
Tomas-Barberan F.A., Espin J.C. Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables. Journal of the Science of Food and Agriculture,2001,81,853-870.
Tripoli E., La Guardia M., Giammanco S., Di Majo D., Giammanco M. Citrus flavonoids-Molecular structure, biological activity and nutritional properties:A review. Food Chemistry,2007,104, 466-^79.
Vanamala J., Cobb G., Loaiza J., Yoo K., Pike L.M., Patil B.S. Ionizing radiation and marketing simulation on bioactive compounds and quality of grapefruit (Citrus paradisi c.v. Rio Red). Food Chemistry,2007,105,1404-1411.
Vicente A.R., Martinez G.A., Chaves A.R., Civello P.M. Effect of heat treatment on strawberry fruit damage and oxidative metabolism during storage. Postharvest Biology and Technology,2006,40, 116-122.
Vinson J. A., Liang X., Proch J., Hontz B. A., Dancel J., Sandone N. Polyphenol antioxidants in citrus juices:In vitro and in vivo studies relevant to heart disease. Advances in Experimental Medicine and Biology,2002,505,113-122.
Wang C.Y., Chen C.T., Wang S.Y. Changes of flavonoid content and antioxidant capacity in blueberries after illumination with UV-C. Food Chemistry,2009,117,426-431.
Wang L., Chen S., Kong W., Li S., Archbold D.D. Salicylic acid pretreatment alleviates chilling injury and affects the antioxidant system and heat shock proteins of peaches during cold storage. Postharvest Biology and Technology,2006,41,244-251.
Wang S.Y., Stretch A.W. Antioxidant capacity in cranberry is influenced by cultivar and storage temperature. Journal of Agricultural and Food Chemistry,2001,49,969-974.
Wilmsen P.K., Spada D.S., Salvador M. Antioxidant activity of the flavonoid hesperidin in chemical and biological systems. Journal of Agricultural and Food Chemistry,2005,53,4757-4761.
Wolfe K.L., Liu R.H. Cellular antioxidant activity (CAA) assay for assessing antioxidants, foods, and dietary supplements. Journal of Agricultural and Food Chemistry,2007,55,8896-8907.
Xu G.H., Ye X.Q., Chen J.C., Liu D.H. Effect of heat treatment on the phenolic compounds and antioxidant capacity of citrus peel extract. Journal of Agricultural and Food Chemistry,2007,55, 330-335.
Xu G.H., Liu D.H., Chen J.C., Ye X.Q., Ma Y.Q., Shi J. Juice components and antioxidant capacity of citrus varieties cultivated in China. Food Chemistry,2008,106,545-551.
Yan J.J., Cho J.Y., Kim H.S., Kim K.L., Jung J.S., Huh S.O., Suh H.W., Kim Y.H., Song D.H. Protection against beta-amyloid peptide toxicity in vivo with long-term administration of ferulic acid. British Journal of Pharmacology,2001,133,89-96.
Yi Z.B., Yu Y., Liang Y.Z., Zeng B. In vitro antioxidant and antimierobial activities of the extract of Pericarpium Citri Reticulatae of a new Citrus cultivar and its main flavonoids. LWT-Food Science and Technology,2008,41,:59-603.