Journal of Food, Agriculture and Environment
Vol 11,
Issue 3&4,2013
Online ISSN: 1459-0263
Print ISSN: 1459-0255
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Influence of UV-C irradiation on antioxidant contents and antioxidant capacity of Korla fragrant pear (Pyrus sinkiangensis Yu)
Author(s):
Xianying Lu,
Changhong Liu, Tiejin Ying *Recieved Date: 2013-06-06, Accepted Date: 2013-10-26
Abstract:Korla fragrant pears were treated with UV-C light at doses of 0, 3 and 6 kJ/m² and stored at 20°C for 15 days. UV-C irradiation at 3 kJ/m² was most effective in maintaining a high level of firmness and reducing the weight loss. Samples treated with 3 kJ/m² also showed higher accumulations of phenolic compounds and flavonoids than controls and those treated with 6 kJ/m². Antioxidant capacity was increased in Korla fragrant pear treated with UV-C irradiation. Fruits treated with 3 kJ/m² showed highest FRAP values and DPPH radical scavenging capacity throughout the whole storage period. All UV-C treatments showed negative effect on ascorbic acid content in Korla fragrant pear but the effect was not statistically significant. In conclusion, UV-C irradiation appears to be a good technique to increase the antioxidant contents and improve the total antioxidant capacity in Korla fragrant pear.
Keywords:Fragrant pear,
UV-C, phenols, FRAP, DPPHJournal: Journal of Food, Agriculture and Environment
Year: 2013
Volume: 11
Issue: 3&4
Category: Food and Health
Pages: 324-327
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