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KMID : 1007520200290121763
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Food Science and Biotechnology
2020 Volume.29 No. 12 p.1763 ~ p.1770
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Changes in phenolics, soluble solids, vitamin C, and antioxidant capacity of various cultivars of hardy kiwifruits during cold storage
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Jeong Ha-Ram
Cho Hye-Seung
Cho Youn-Sup
Kim Dae-Ok
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Abstract
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Hardy kiwifruits (Actinidia arguta) contain various bioactive compounds such as vitamin C and phenolics and can withstand cold temperatures. Changes in soluble solid, vitamin C, total phenolic, and total flavonoid content, and antioxidant capacity of three cultivars of hardy kiwifruits (A. arguta?×?A. deliciosa cv. Mansu, A. arguta cv. Haeyeon, and A. arguta cv. Chiak) were comparatively evaluated for 8 weeks of storage at 1?±?0.5 °C. After the 8 weeks of storage, soluble solid content of three cultivars increased, whereas their vitamin C content decreased. Throughout this storage period, total phenolic and flavonoid content of cv. Mansu and cv. Haeyeon remained the same, while antioxidant capacity of these two cultivars also remained similar but with slightly more variations. Cv. Chiak, however, showed a decrease in total phenolic and flavonoid content and antioxidant capacity. These results suggest that cold storage of the hardy kiwifruits maintains levels of bioactive compounds.
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KEYWORD
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Actinidia arguta, Antioxidant capacity, Phenolics, Soluble solids, Vitamin C
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