Abstract
With-leaf (WL) storage and selling are becoming increasingly popular with consumers for its attractiveness and freshness. To better understand the changes of quality attributes in fruit stored WL, quality, antioxidant properties and volatile in “Shatangju” mandarin were determined during the 9-week storage at 5C. WL storage decreased titratable acidity, flavonoid content and antioxidant activity determined by 1-diphenyl-2-picrylhydrazyl but increased ethanol content significantly, whereas WL storage had no significant effects on the content of total soluble solids, acetaldehyde and total phenolics, and reducing power. Furthermore, WL storage decreased the diversity of volatile compounds quickly. Based on the study, “Shatangju” mandarin fruit WL (packed with polyethylene film and fungicide-treated) could be stored at 5C for up to 7 weeks. To the best of our knowledge, this is the first study thoroughly describing the quality profile of fruit stored WL. PRACTICAL APPLICATIONS This paper reports on the changes of quality, antioxidant activity and volatile compositions of “Shatangju” mandarin fruit stored with leaves (WLs) attached to the remaining pedicle at a temperature commonly encountered in the industry. From the results obtained, “Shatangju” mandarin stored WL deteriorates much quicker than without leaf because of faster accumulation of acetaldehyde and ethanol, and decrease in total soluble solids, titratable acidity, total phenolics, flavonoids, 1-diphenyl-2-picrylhydrazyl radical scavenging activity, reducing power and the volatile components. The results of the study suggest that a storage life of 7 weeks at 5C is recommended for commercial usage.
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Claims 9
Claim · model-written summary
WL storage decreased titratable acidity of Shatangju mandarin relative to storage without leaf.
Verbatim
e0“WL storage decreased titratable acidity, flavonoid content and antioxidant activity determined by 1-diphenyl-2-picrylhydrazyl but increased ethanol content significantly”
e1““Shatangju” mandarin stored WL deteriorates much quicker than without leaf”
Claim · model-written summary
WL storage decreased flavonoid content of Shatangju mandarin relative to storage without leaf.
Verbatim
e0“WL storage decreased titratable acidity, flavonoid content and antioxidant activity determined by 1-diphenyl-2-picrylhydrazyl but increased ethanol content significantly”
e1““Shatangju” mandarin stored WL deteriorates much quicker than without leaf”
Claim · model-written summary
WL storage decreased antioxidant activity measured by DPPH in Shatangju mandarin relative to storage without leaf.
Verbatim
e0“WL storage decreased titratable acidity, flavonoid content and antioxidant activity determined by 1-diphenyl-2-picrylhydrazyl but increased ethanol content significantly”
e1““Shatangju” mandarin stored WL deteriorates much quicker than without leaf”
Claim · model-written summary
WL storage significantly increased ethanol content of Shatangju mandarin relative to storage without leaf.
Verbatim
e0“WL storage decreased titratable acidity, flavonoid content and antioxidant activity determined by 1-diphenyl-2-picrylhydrazyl but increased ethanol content significantly”
e1““Shatangju” mandarin stored WL deteriorates much quicker than without leaf”
Claim · model-written summary
WL storage had no significant effect on total soluble solids, acetaldehyde and total phenolics of Shatangju mandarin.
Verbatim
e1““Shatangju” mandarin stored WL deteriorates much quicker than without leaf”
e2“WL storage had no significant effects on the content of total soluble solids, acetaldehyde and total phenolics, and reducing power”
Claim · model-written summary
WL storage had no significant effect on reducing power of Shatangju mandarin.
Verbatim
e1““Shatangju” mandarin stored WL deteriorates much quicker than without leaf”
e2“WL storage had no significant effects on the content of total soluble solids, acetaldehyde and total phenolics, and reducing power”
Claim · model-written summary
WL storage decreased the diversity of volatile compounds of Shatangju mandarin relative to storage without leaf.
Verbatim
e1““Shatangju” mandarin stored WL deteriorates much quicker than without leaf”
e3“WL storage decreased the diversity of volatile compounds quickly”
Claim · model-written summary
Mandarin fruit stored with leaves accumulated acetaldehyde and ethanol faster than fruit without leaves.
Verbatim
e1““Shatangju” mandarin stored WL deteriorates much quicker than without leaf”
e4“faster accumulation of acetaldehyde and ethanol”
Claim · model-written summary
A storage life of 7 weeks at 5C is recommended for commercial usage of Shatangju mandarin stored with leaves.
Verbatim
e1““Shatangju” mandarin stored WL deteriorates much quicker than without leaf”
e5“a storage life of 7 weeks at 5C is recommended for commercial usage”
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