Low temperature conditioning reduces chilling injury while maintaining quality and certain bioactive compounds of 'Star Ruby' grapefruit. Academic Article

abstract

• In the current study, influence of storage temperature (11 and 2°C) and low temperature conditioning (7 days at 16°C before cold storage at 2°C) on the bioactive compounds in 'Star Ruby' grapefruit (Citrus paradisi Macf.) were examined. Fruits stored at 11°C showed no CI; while fruits stored at 2°C showed highest CI. Conditioning treatment (CD) reduced the incidence of CI. Carotenoids and flavonoids were significantly higher after 16 weeks in fruits stored at 11°C. Low temperature storage (2°C and CD) helped to retain ascorbic acid for a longer period (12 weeks). Higher furocoumarins and taste scores along with less decay development were observed in CD fruits. Conditioning treatment can be utilized to reduce CI and to maintain taste and certain bioactive compounds of grapefruits during prolonged storage at low temperature. However, for a short storage period, 11°C temperature is more effective.

authors

• Patil, Bhimanagouda

published proceedings

• Food Chem

altmetric score

• 3

author list (cited authors)

• Chaudhary, P. R., Jayaprakasha, G. K., Porat, R., & Patil, B. S.

citation count

• 58

complete list of authors

• Chaudhary, Priyanka R||Jayaprakasha, GK||Porat, Ron||Patil, Bhimanagouda S

publication date

• June 2014

publisher

• Elsevier  Publisher

published in

• Food Chemistry  Journal

keywords

• Adult
• Bioactive Compounds
• Carotenoids
• Chilling Injury
• Citrus
• Citrus Paradisi
• Cold Temperature
• Female
• Flavonoids
• Food Preservation
• Food Storage
• Fruit
• Grapefruit
• Humans
• Male
• Middle Aged
• Plant Extracts
• Quality Control
• Taste
• Temperature Conditioning

PubMed Central ID

• 24491726

Digital Object Identifier (DOI)

• 10.1016/j.foodchem.2013.12.043

start page

• 243

end page

• 249

volume

• 153

URL

• http://dx.doi.org/10.1016/j.foodchem.2013.12.043