Food Preservation Science
Online ISSN : 2186-1277
Print ISSN : 1344-1213
ISSN-L : 1344-1213
Changes in Polyphenolic Compounds and Antioxidant Functions in 'Bartlett' Pear Fruit during Storage and Postharvest Ripening
Author information

2002 Volume 28 Issue 1 Pages 25-32


The change in polyphenol content of 'Bartlett' pear (Pyrus communis L.) fruit stored under various conditions was determined, and its relation to the changes in the radical scavenging capacity and the antioxidant capacity of the fruit was investigated. Polyphenolic compounds content was decreased in extended storage period at 2°C or after transferring to 15°C, whereas it increased temporarily in the fruit sealed with 30μm thickness polyethylene bag during storage at 15°C after 50 days storage at 2°C. Chlorogenic acid, catechins and procyanidin 132 decreased in the fruit stored at 2°C, especially in the fruit sealed with polyethylene bags. The change in 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity of flesh extract showed the same tendency to the change in total polyphenol content, whereas the antioxidant activity evaluated by the linoleic acid peroxidation system in SDS micell (SDS-LH system) showed different tendency. There was a high correlation between the DPPH radical scavenging activity and the total polyphenol content, whereas the antioxidant activity correlated higher with procyanidin B2 content and lower with the total polyphenol content.

Information related to the author
© japan association of food preservation scientists/copyright clearance center,inc.
Previous article Next article