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  • Title: Compositional modifications of bioactive compounds and changes in the edible quality and antioxidant activity of 'Friar' plum fruit during flesh reddening at intermediate temperatures.
    Author: Wang R, Wang L, Yuan S, Li Q, Pan H, Cao J, Jiang W.
    Journal: Food Chem; 2018 Jul 15; 254():26-35. PubMed ID: 29548451.
    Abstract:
    Flesh reddening of 'Friar' plum (Prunus salicina Lindl.) fruit developed rapidly during storage at intermediate temperatures of 5 and 15 °C in comparison to flesh turning yellow at 25 °C and almost no colour change at 0 °C. Thus, modifications of phytochemicals and antioxidant activity during flesh reddening were investigated. Anthocyanins accumulated rapidly in reddening flesh tissue and cyanidin-3-O-glucoside was identified as the absolutely predominant individual anthocyanin. Anthocyanins contributed greatly to the antioxidant activity at 5 °C, and especially at 15 °C by combining with non-anthocyanin phenolics, including protocatechuic, syringic, trans-p-coumaric and caffeic acids. Storage at 15 °C impeded the hydrolysis of sucrose to glucose and fructose, while storage at 5 °C maintained sucrose and accumulated fructose. Intermediate temperatures altered organic acid compositions helping to produce reasonable SSC/TA ratios. These results would provide a postharvest approach for fruit to meet the consumer's demand for diverse tastes and health promoting effects.
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