Changes in the Total Antioxidantive Activities During Storage of Fruits and Vegetables

Abstract

Abstract: The research takes grape,strawberry,spinach,celery and radish as the experimental materials,and studies the changesof total TAA which is measured according to the spectrophotometric method using DPPH as free radical generator. We concludethat in initial storage period,the fruits and vegetables suffer slight stress,and free radicals can be scavenged by internal antioxidantivedefence system,and new isoforms are synthesized when free radicals level exceeds the activity of endogenous antioxidants.Alongwith the senescence and the accumulation of free radicals,the ability of synthesis of new isoforms and antioxidant activity willdecrease . Free radicals will accelerate the aging and death of fruits and vegetables after the level of free radicals increases to certaindegree.

Key words: fruits and vegetables, total antioxidantive activity(TAA), DPPH spectrophotometric method, free radicals

CHEN Shou-Jiang, JIANG Song. Changes in the Total Antioxidantive Activities During Storage of Fruits and Vegetables[J]. FOOD SCIENCE, 2004, 25(6): 172-175.

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Changes in the Total Antioxidantive Activities During Storage of Fruits and Vegetables

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