The aim of this work was to monitor the nutritional quality changes of a mixed fruit salad stored for 6 days at two different temperatures: 4° and 10°C. A commercial 200 g fruit salad (25% apple, 25% pineapple, 25% grape, 25% orange or nectarine) was tested. During cold storage the following parameters were evaluated: carotenoids, vitamin C, anthocyanin content, total phenolic content, and antioxidant capacity. Changes in carbon dioxide and oxygen concentrations were also monitored. The shelf life of the fruit salad kept at 4°C was longer than that kept at 10°C; the latter had an accelerated vitamin C degradation, lower phenolic content and lower total antioxidant capacity at the end of the storage period. The higher the storage temperature, the greater was the quality loss.

Changes in nutritional properties of minimally processed fresh fruit during storage

GIACALONE, Giovanna;CHIABRANDO, Valentina;
2010

Abstract

The aim of this work was to monitor the nutritional quality changes of a mixed fruit salad stored for 6 days at two different temperatures: 4° and 10°C. A commercial 200 g fruit salad (25% apple, 25% pineapple, 25% grape, 25% orange or nectarine) was tested. During cold storage the following parameters were evaluated: carotenoids, vitamin C, anthocyanin content, total phenolic content, and antioxidant capacity. Changes in carbon dioxide and oxygen concentrations were also monitored. The shelf life of the fruit salad kept at 4°C was longer than that kept at 10°C; the latter had an accelerated vitamin C degradation, lower phenolic content and lower total antioxidant capacity at the end of the storage period. The higher the storage temperature, the greater was the quality loss.
22
3
305
312
antioxidant compounds; carotenoids; fresh-cut fruit; nutraceutical content; vitamin C
Giacalone G.; Chiabrando V.; Bardi L.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2318/81072
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