<abstract xml:lang="en" xmlns="http://www.w3.org/1999/xhtml">Mature ‘Bluecrop’ berries, with no visible damage on the fruit surface, were picked by hand and placed in a common cold storage (as control) and under CA conditions consisting of 8 different CO2:O2 ratios (12:1.5, 12:3, 12:6, 12:12 and 18:1.5, 18:3, 18:6, 18:12) at 0°C. HPLC was used to separate and determine individual anthocyanin compounds in blueberry fruit. ‘Bluecrop’ blueberries contained 14 anthocyanins: glycosides of delphinidin, cyanidin, peonidin, petunidin and malvidin all with sugar bound at the 3-position. Generally, the content of anthocyanin compounds in fruit was the highest after 2 or 4-week storage. Total anthocyanin content was significantly higher in berries stored under CA condition, especially under low oxygen concentration, as compared with those placed in common cold storage, and CO2 concentration does not have any effect. Antioxidant activity strongly correlated with total anthocyanin content, delphinidin-3-glucoside, delphinidin-3-galactoside, delphinidin-3-arabinoside, petunidin-3-glucoside, petunidin-3-galactoside and with firmness, but slightly correlated with soluble solids and titratable acidity.</abstract>

Mature ‘Bluecrop’ berries, with no visible damage on the fruit surface, were picked by hand and placed in a common cold storage (as control) and under CA conditions consisting of 8 different CO2:O2 ratios (12:1.5, 12:3, 12:6, 12:12 and 18:1.5, 18:3, 18:6, 18:12) at 0°C. HPLC was used to separate and determine individual anthocyanin compounds in blueberry fruit. ‘Bluecrop’ blueberries contained 14 anthocyanins: glycosides of delphinidin, cyanidin, peonidin, petunidin and malvidin all with sugar bound at the 3-position. Generally, the content of anthocyanin compounds in fruit was the highest after 2 or 4-week storage. Total anthocyanin content was significantly higher in berries stored under CA condition, especially under low oxygen concentration, as compared with those placed in common cold storage, and CO2 concentration does not have any effect. Antioxidant activity strongly correlated with total anthocyanin content, delphinidin-3-glucoside, delphinidin-3-galactoside, delphinidin-3-arabinoside, petunidin-3-glucoside, petunidin-3-galactoside and with firmness, but slightly correlated with soluble solids and titratable acidity.

Antioxidant Capacity, Anthocyanin Content Profile in ‘Bluecrop’ Blueberry Fruit

Department of Pomology, Warsaw Agricultural University, Nowoursynowska 159, 02-787 Warsaw, Poland

Journal of Fruit and Ornamental Plant Research

Mature ‘Bluecrop’ berries, with no visible damage on the fruit surface, were picked by hand and placed in a common cold storage (as control) and under CA...

Antioxidant Capacity, Anthocyanin Content Profile in ‘Bluecrop’ Blueberry Fruit

Publicado en línea: 07 sept 2007

Páginas: 129 - 141

DOI: https://doi.org/10.2478/v10032-007-0015-7

Palabras clave
Anthocyanin, controlled atmosphere, HPLC, antioxidant capacity, DPPH

This content is open access.

Antioxidant Capacity, Anthocyanin Content Profile in ‘Bluecrop’ Blueberry Fruit

Publicado en línea: 07 sept 2007

Páginas: 129 - 141

DOI: https://doi.org/10.2478/v10032-007-0015-7

Palabras claveAnthocyanin, controlled atmosphere, HPLC, antioxidant capacity, DPPH

This content is open access.

Palabras clave
Anthocyanin, controlled atmosphere, HPLC, antioxidant capacity, DPPH