FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (22): 467-472.doi: 10.7506/spkx1002-6630-201022105

• Packaging & Storage • Previous Articles     Next Articles

Effects of Post-harvest Calcium Treatment on Quality and Antioxidant Activity of Angeleno Plum Fruits

GUO Xiao-min1,2，WANG You-sheng1,2,*，WANG Gui-xi3，LI Li-ping1,2   

  1. 1. Beijing Key Laboratory of Plant Resources Research and Development, Beijing Technology and Business University, Beijing
    100048, China；2. Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and
    Business University, Beijing 100048, China；3. State Forestry Administration Key Laboratory of Tree Breeding and Cultivation,
    Research Institute of Forestry, Chinese Academy of Forestry, Beijing 100091, China
  • Received:2010-04-06 Online:2010-11-25 Published:2010-12-29
  • Contact: WANG You-sheng1 E-mail:wangys@th.btbu.edu.cn

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Abstract:

The effects of treatments using calcium chloride, calcium propionate and calcium lactate on quality and antioxidant activity of post-harvest Angeleno plum fruits were investigated. Results indicated that calcium chloride and calcium propionate could suppress the decay of post-harvest plum fruits at 20 ℃ and calcium chloride exhibited stronger suppression effect; whereas, no significant effect on fruit color was observed. In contrast, calcium lactate could promote the decay rate and result in the decline of a* value of peel, L* and b* value of pulp, as well as the increase of a* value of pulp. Moreover, all treatments using calcium agents could affect oxidant and antioxidant system of plums, improve the accumulation of H2O2, accelerate the reduction of total antioxidant activity, scavenging activity of superoxide anion and DPPH free radicals, as well as increase scavenging activity of hydroxyl fee radicals. However, no significant correlation between decay rate and H2O2 concentration or total antioxidant activity was observed. Moreover, total antioxidant activity, and scavenging activity to superoxie anion and DPPH free radicals of plum fruits had positive correlation with the contents of total phenols and total flavonoids.

Key words: Angeleno plum, calcium treatment, antioxidant activity

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