The Effects of Postharvest Handling Conditions on Health-Related Phytochemical Content in Fruits and Vegetables
E. Fallik
Program and Abstract. Australasian Postharvest Horticulture Conference. Royal Lakeside Novote., Rotorua, New Zealand. 27-30 September 2005. July 5-10, 2005. Page 18.
2005
บทคัดย่อ
The Effects of Postharvest Handling Conditions on Health-Related Phytochemical Content in Fruits and Vegetables
The parameters for maintaining visual and nutritional quality in fruits and vegetables after harvest are well understood, with low temperature maintenance being of paramount importance. Recently, much attention has been focused on the phytochemicals contained within fruits and vegetables that may help prevent the onset of certain cancers and cardiovascular disease. At this early stage in our knowledge of the bioefficacy of phytochemicals, it appears the most important are flavonoids, including anthocyanins and flavonols, carotenoids, including lycopene, and sulphur- containing compounds such as glucosinolates and cysteine sulphoxides. Relatively little is known, however, of the effects of commonly used postharvest handling procedures designed to maintain quality, such as temperature, relative humidity, storage under CA or MAP and processing on phytochemical content. This review looks at the effect of postharvest conditions on these three classes of phytochemicals . In addition, the significant, and sometimes neglected effects ofbioavailability are considered. In most cases, integrity caused a decline in phytochemical content, but there are important exception, where processing and/or cooking increased the availability of phytochemicals.