Variations in phenolic compounds in citrus during storage and processing

  • AO Miao ,
  • LI Fuxiang ,
  • ZHAO Jichun ,
  • LI Fuhua ,
  • ZENG Kaifang ,
  • MING Jian
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Research Center of Food Storage & Logistics, Southwest University, Chongqing 400715, China)

Received date: 2018-09-30

  Online published: 2019-06-06

Abstract

Citrus is one of the most popular fruits in the world. It is rich in flavonoids, phenolic acid, and other phenolic compounds. It is antioxidative, anti-inflammative, anticancer, and has neuroprotective effects. Due to the demands of manufactures and suppliers, postharvest storage and deep processing are necessary means to industrialize citrus. However, this will inevitably lead to changes in citrus polyphenols. This paper reviewed variations and influencing factors of phenolic compounds in citrus during postharvest storage and processing. Appropriate early harvesting, physical and chemical treatments before and after harvesting, as well as storing at 8-10 ℃ for 40 d were more beneficial for accumulating phenolic substances in citrus fruits. Moreover, drying, fermentation, and cold sterilization technology could increase the contents of phenolic compounds in citrus. Nevertheless, no clear rules were found for changes in polyphenols in different fruit varieties. This paper aimed to provide a reference for selecting reasonable storage and processing methods to maintain the nutritional quality of citrus.

Cite this article

AO Miao , LI Fuxiang , ZHAO Jichun , LI Fuhua , ZENG Kaifang , MING Jian . Variations in phenolic compounds in citrus during storage and processing[J]. Food and Fermentation Industries, 2019 , 45(9) : 282 -288 . DOI: 10.13995/j.cnki.11-1802/ts.018956

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