Effect of Heat Treatment on Antioxidant Activity, Physiological and Biochemical Changes and Quality of  Fresh-Cut Muscat Grape

doi:10.7506/spkx1002-6630-201208062

FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (8): 279-284.doi: 10.7506/spkx1002-6630-201208062

• Packaging & Storage • Previous Articles Next Articles

Effect of Heat Treatment on Antioxidant Activity, Physiological and Biochemical Changes and Quality of Fresh-Cut Muscat Grape

CAO Ming-ming1,2，YAN Rui-xiang3，FENG Xu-qiao1,2,*，GUAN Wen-qiang4

(1. Institute of Food Nutrition, Quality and Safety, Shenyang Agricultural University, Shenyang 110866, China； 2. College of Food, Shenyang Agricultural University, Shenyang 110866, China； 3. Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, National Engineering and Technology Research Center for Preservation of Agriculture Products, Tianjin 300384, China；4. College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin Key Laboratory of Food Biotechnology, Tianjin 300134, China)

Online:2012-04-25 Published:2012-03-31

Abstract

Abstract: Fresh-cut Muscat grapes were treated in hot water at 40, 45 ℃ and 50 ℃ for 6 min, respectively in order to explore the impact of heat treatment on the antioxidant activity, physiological and biochemical changes and quality of fresh-cut Muscat grapes during storage at (0 ± 0.5 )℃. The results showed that the antioxidant activity of grape treated with hot water was far lower than CK after 7 days of storage. In addition, the treatments at 45 ℃ or 40 ℃ for 6 min decreased the content of total phenols during the whole storage period, and the treatment at 45 ℃ for 6 min also inhibited the decrease of vitamin C and the increase of disease incidence and MDA content. Although no significant impact on titratable acid was observed, heat treatment, especially at 45 ℃ for 6 min, greatly increased POD activity.

Key words: heat treatment, Muscat, antioxidant activity, physiological and biochemical changes, quality

CLC Number:

S609.3

CAOMing-ming，YANRui-xiang，FENGXu-qiao,，GUANWen-qiang. Effect of Heat Treatment on Antioxidant Activity, Physiological and Biochemical Changes and Quality of Fresh-Cut Muscat Grape[J]. FOOD SCIENCE, 2012, 33(8): 279-284.

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Effect of Heat Treatment on Antioxidant Activity, Physiological and Biochemical Changes and Quality of Fresh-Cut Muscat Grape

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