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《Modern Food Science and Technology》 2009-03
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Effects of Storage Condition on Apple Polyphenol Composition and Antioxidant Activity

HUANG Li-hua1,ZHANG Ye-hui2,ZHAO Li-chao1,YOU Man-jie1,LIU Xin1 (1.College of Food Science,South China Agricultural University,Guangzhou 510642,China) (2.College of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640,China)  
As a typical climacteric fruit,apple is greatly affected by the storage conditions.In this study,effects of temperature,humidity and gas composition on Fuji apple are studied by determination of the polyphenol content,composition,and DPPH clearance rate in different storage time.The results show that the DPPH clearance rate and total polyphenol content of the apple are 52.1% and 25.7 mg/mL,respectively,under the following storage conditions:storage temperature of 0 ℃,relative humidity of 95%,O2 content of 4%,and CO2 content of 2%.Little change of the polyphenol content is found within three months.
【CateGory Index】: TS255.1
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