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Nutritional Values of Minikiwi Fruit (Actinidia arguta) after Storage: Comparison between DCA New Technology and ULO and CA

The dietary properties of minikiwi make them, along with other fruits and vegetables, suitable as the basis for many slimming and pro-health diets. Prolonging the availability of minikiwi can be provided by different storage technologies. This experiment focused on evaluating the effect of various O...

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Autores principales: Krupa, Tomasz, Klimek, Kamila, Zaraś-Januszkiewicz, Ewa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9268200/
https://www.ncbi.nlm.nih.gov/pubmed/35807563
http://dx.doi.org/10.3390/molecules27134313
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author Krupa, Tomasz
Klimek, Kamila
Zaraś-Januszkiewicz, Ewa
author_facet Krupa, Tomasz
Klimek, Kamila
Zaraś-Januszkiewicz, Ewa
author_sort Krupa, Tomasz
collection PubMed
description The dietary properties of minikiwi make them, along with other fruits and vegetables, suitable as the basis for many slimming and pro-health diets. Prolonging the availability of minikiwi can be provided by different storage technologies. This experiment focused on evaluating the effect of various O(2) and CO(2) concentrations, i.e., low-oxygen atmosphere (DCA, 0.4% CO(2):0.4% O(2); ULO, 1.5% CO(2):1.5% O(2)) or high-CO(2) (CA, 5% CO(2):1.5% O(2)) storage, in order to provide the consumer with fruits with comparable high nutritional values. Evaluation gave the basic characteristics of the fruits that characterize their health-promoting properties, i.e., total polyphenols (TPC), phenolic acids and flavonols, antioxidant activity (AA), monosaccharides, and acid content. The atmosphere with a higher CO(2) content of 5% (CA) effectively influenced the high value of ascorbic acid even after 12 weeks of storage. DCA technology contributed to a significant inhibition of phenol loss but not as effectively as CA technology. In contrast, glucose and fructose contents were found to be significantly higher after storage in ULO or DCA, while sucrose content was more stable in fruit stored in CA or DCA. CA technology conditions stabilized the citric acid content of minikiwi, while DCA technology was less effective in inhibiting acid loss. The nutritional value of the fruit after storage in CA or DCA was not significantly reduced, which will allow the supply of fresh minikiwi fruit to be extended and provide a valuable component of the human diet.
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spelling pubmed-92682002022-07-09 Nutritional Values of Minikiwi Fruit (Actinidia arguta) after Storage: Comparison between DCA New Technology and ULO and CA Krupa, Tomasz Klimek, Kamila Zaraś-Januszkiewicz, Ewa Molecules Article The dietary properties of minikiwi make them, along with other fruits and vegetables, suitable as the basis for many slimming and pro-health diets. Prolonging the availability of minikiwi can be provided by different storage technologies. This experiment focused on evaluating the effect of various O(2) and CO(2) concentrations, i.e., low-oxygen atmosphere (DCA, 0.4% CO(2):0.4% O(2); ULO, 1.5% CO(2):1.5% O(2)) or high-CO(2) (CA, 5% CO(2):1.5% O(2)) storage, in order to provide the consumer with fruits with comparable high nutritional values. Evaluation gave the basic characteristics of the fruits that characterize their health-promoting properties, i.e., total polyphenols (TPC), phenolic acids and flavonols, antioxidant activity (AA), monosaccharides, and acid content. The atmosphere with a higher CO(2) content of 5% (CA) effectively influenced the high value of ascorbic acid even after 12 weeks of storage. DCA technology contributed to a significant inhibition of phenol loss but not as effectively as CA technology. In contrast, glucose and fructose contents were found to be significantly higher after storage in ULO or DCA, while sucrose content was more stable in fruit stored in CA or DCA. CA technology conditions stabilized the citric acid content of minikiwi, while DCA technology was less effective in inhibiting acid loss. The nutritional value of the fruit after storage in CA or DCA was not significantly reduced, which will allow the supply of fresh minikiwi fruit to be extended and provide a valuable component of the human diet. MDPI 2022-07-05 /pmc/articles/PMC9268200/ /pubmed/35807563 http://dx.doi.org/10.3390/molecules27134313 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Krupa, Tomasz
Klimek, Kamila
Zaraś-Januszkiewicz, Ewa
Nutritional Values of Minikiwi Fruit (Actinidia arguta) after Storage: Comparison between DCA New Technology and ULO and CA
title Nutritional Values of Minikiwi Fruit (Actinidia arguta) after Storage: Comparison between DCA New Technology and ULO and CA
title_full Nutritional Values of Minikiwi Fruit (Actinidia arguta) after Storage: Comparison between DCA New Technology and ULO and CA
title_fullStr Nutritional Values of Minikiwi Fruit (Actinidia arguta) after Storage: Comparison between DCA New Technology and ULO and CA
title_full_unstemmed Nutritional Values of Minikiwi Fruit (Actinidia arguta) after Storage: Comparison between DCA New Technology and ULO and CA
title_short Nutritional Values of Minikiwi Fruit (Actinidia arguta) after Storage: Comparison between DCA New Technology and ULO and CA
title_sort nutritional values of minikiwi fruit (actinidia arguta) after storage: comparison between dca new technology and ulo and ca
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9268200/
https://www.ncbi.nlm.nih.gov/pubmed/35807563
http://dx.doi.org/10.3390/molecules27134313
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