Effect of high oxygen atmospheres on blueberry antioxidant capacity, phenolics and anthocyanins
Yonghua Zheng and Chien Y. Wang
U.S. Department of Agriculture, Produce Quality and safety Laboratory, Bg. 002, BARC-W, 10300 Baltimore Ave., Beltsville, MD 20705, U.S.A.
2002
บทคัดย่อ
The influence of high oxygen concentrations on antioxidant capacity (measured as oxygen radical absorbance capacity, ORAC), total phenolic and total anthocyanin contents in blueberry fruit (Vaccinium corymbosum L. cv. Duke) was investigated.Freshly harvested highbush buleberries were placed in jars ventilated continuously with air or with 40, 60, 80 or 100 kPa O2 at 5 0C for up to 35 days.Samples were taken initially and at 7-day intervals during storage.Treatments with 60-100 kPa oxygen increased fruit antioxidant capacity as compared with air treatment during the 35 days of storage.Elevated oxygen also promoted the increases in total phenolic and anthocyanin contents.Fruit treated with oxygen concentrations at 60 kPa or higher also exhibited less decay.Data obtained suggest that high oxygen treatments may protect the antioxidant capacity of blueberry fruit and this antioxidant capacity may be associated with total phenolic and anthocyanin contents.