Journal of Food, Agriculture and Environment

Vol 4, Issue 1,2006
Online ISSN: 1459-0263
Print ISSN: 1459-0255

Effects of UV-B irradiation on phenolic compound accumulation and antioxidant activity in ‘Jonathan’ apple influenced by bagging, temperature and maturation


Davood Bakhshi 1, Osamu Arakawa *

Recieved Date: 2005-08-18, Accepted Date: 2005-10-22


The effects of UV-B and white light irradiation on phenolic accumulation in apple (Malus domestica Borkh cv. Jonathan) was investigated in the skin of bagged and non-bagged fruits harvested at mature and ripe stages, 132 and 156 days after full bloom (DAFB) and irradiated at 10, 17, 24 and 30°C for 96 hours. Mature and ripe fruits synthesized the most cyanidin 3-galactoside, quercetin 3-galactoside and epicatechin at 17°C and 24°C, respectively. The total oxyradical scavenging capacity (TOSC) showed a positive relationship with flavonoid content; and antioxidant capacity of mature and ripe fruits was also at its highest at 17°C and 24°C, respectively. There was a strong relationship between total phenolic content and antioxidant activity; and cyanidin 3-galactoside, quercetin 3-galactoside and epicatechin were the strongest antioxidants among skin phenolics.


Apple, UV-B irradiation, bagging, maturity, temperature, phenolic compounds, antioxidant activity

Journal: Journal of Food, Agriculture and Environment
Year: 2006
Volume: 4
Issue: 1
Category: Food and Health
Pages: 75-79

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