Peilong Li, Xiaoming Yu, and Baojun Xu. 1. Introduction

Transcription

1 Hindwi Journl of Food Qulity Volume 7, Artile ID 8785, pges Reserh Artile Effets of UV-C Light Exposure nd Refrigertion on Phenoli nd Antioxidnt Profiles of Subtropil Fruits (Lithi, Longn, nd Rmbutn) in Different Fruit Forms Peilong Li, Xioming Yu, nd Bojun Xu Food Siene nd Tehnology Progrm, Beijing Norml University-Hong Kong Bptist University United Interntionl College, Zhuhi, Gungdong 5985, Chin Correspondene should be ddressed to Bojun Xu; Reeived 3 June 7; Revised 7 Otober 7; Aepted November 7; Published 4 Deember 7 Ademi Editor: Sunil Preek Copyright 7 Peilong Li et l. This is n open ess rtile distributed under the Cretive Commons Attribution Liense, whih permits unrestrited use, distribution, nd reprodution in ny medium, provided the originl work is properly ited. The objetives of this study were to investigte how UV-C irrdition nd refrigertion ffet shelf-life nd ntioxidnt level of lithi, longn, nd rmbutn. Three forms (whole, dehulled, nd destoned) of fresh fruits were treted by refrigertion nd UV-C irrditions. After proessing, deteriortion rte, phenolis ompounds, nd ntioxidnt pity were quntified. The deteriortion rte ws reorded s dey index. The results showed tht both refrigertion nd UV-C exposure extended the shelf-life of the fruits. The refrigertion enrihed ntioxidnt levels of lithi but used nutritionl degrdtion in longn nd rmbutn; UV-C rdition enrihed lithi ntioxidnt ontents but ws relted to redution of ntioxidnt pity in longn nd rmbutn. Removing hulls nd stones ws ssoited with the derese of ntioxidnts in lithi. The effets on ntioxidnt levels vried from fruit to fruit, resulting from hormesis phenomenon. The hnge of phytohemil levels ws hypothesized s n umultive proess. The effets of fruit forms were not onsistent in different fruits, whih ould be multiftorilly influened.. Introdution An epidemiologil study reveled tht humn body n benefit from onsumption of five servings (4 g in totl) of fruits nd vegetbles per dy, whih potentilly dereses the vulnerbility to hroni nonommunible diseses, like olon ner, stroke, nd rterioslerosis []. To gret extent, merits brought by fruits n be ttributed to phytohemil omposition, espeilly ntioxidnts, inluding phenoli derivtives like polyphenols nd flvonoids []. L-sorbi id, the het-lbile vitmin C with reommended dietry llowne of 9 mg/dy for mles nd 75 mg/dy for femles [3], n be lso lrgely obtined from fruits. Antioxidnts n help to neutrlize retive oxygen speies generted in humn body, onsequently reduing tissue dmge nd lleviting oxidtive stress [4]. Longn (Dimorpus longn Lour.), lithi (Lithi hinensis Sonn.), nd rmbutn (Nephelium lppeum L.) re typil subtropil fruits opulently ultivted in southern Chin, whih re populr for ustomer to buy in summer (from June to August). However, due to ell-membrne lipid peroxidtion nd polyphenol oxidtion [5], the inherent perishbility of these fruits hs been onsidered s serious problem, leding to fruit browning or fungl infetion in the first week fter being hrvested from orhrd, whih gretly impirs eonomi hin of fruit griulture [6]. Consequently, perishble fruits re being investigted by reserhers for extending their shelf-life [7]. Diluted hlorine is n pproh for snitiztion of fresh fruit in industry, whih is ommerilly fesible onsidering ost-effetiveness rtio. However, hlorine hs been hypothesized s soure of rinogeni hlorinted hemils [8], whih thus urges industry to find other lterntives. Ultrviolet rdition is ommonly pplied in food industry, inluding fruit posthrvest proessing, whih brely hs dverse impt on originl flvor nd texture, gretly ensuring the food qulity ompred with onventionl blnhing [9]. Ultrviolet ( to 4 nm), the high-frequeny eletromgneti wves, n extend the shelf-life by stress-indued

2 Journl of Food Qulity defense responses tht redue infetion nd ellulr dmge [ ],ndithsbeentheobjetofnumberofreserh works. For instne, Erkn et l. [3] indited tht 5 nd min UV-C illumintion (.43,.5, nd 4.3 kj m )provided the best dey suppression on strwberries; Perkins- Vezie et l. [4] found 4kJm UV-C light exposure redued % of dey inidene from ripe rot. Numerous studies showed UV tretment n stimulte synthesis of phytolexin whih re ntimirobil ompounds ontributing indiseseresistne[5,6].moreimportnt,bothuv-b (8 35 nm) nd UV-C ( 8 nm) tretments hve been reported tht n enrih ertin nutrients nd nutreutil ompounds [, 7]. Fvory et l. [8] reveled tht UV-B rdition stimulted COP nd UVR8 photopereption protein, enhning umultion of nti-ultrviolet moleules. Luthri et l. [9] pointed out tht phenoli ontents in tomto were enrihed due to solr UV-B exposure (9 to 4 nm), espeilly ffei id. Cstgn et l. [] greed tht UV-B tretment ( h, 6.8 kj m d) enrihed L-sorbi id s well s rotenoids in Monkey mrker tomto. Alothmn et l. [] indited tht UV-C irrdition (.58 kj m )elevtedlevels of phenoli nd flvonoid ontents of guv nd bnn; iss well s trns-pieid in tble grpe ws tripled fter UV-C exposure []. Refrigertion is lso n importnt posthrvest proedure for fruits, whih ontributes to intivtion of polyphenol oxidse nd inhibition of mirobil growth, s well s derese of membrne lekge, nd thus n prolong shelf-life [5, 3]. Additionlly, Crupi et l. [] bridged UV-C exposure with storge time nd investigted the effets of tretments on tble grpe nd found tht fter being stored for 4 h, level of ynidin-3-o-gluoside peked. This phenomenon ws ttributed to defense response stimulted by UV-C light (.8,.4, nd 4. kj m ), whih triggered trnsription of mrna fterwrd. It would lso be meningful to understnd whether ntioxidnt levels of lithi, longn, nd rmbutn re ltered immeditely fter UV tretment or, grdully, ontrolled by gene expression. Lithi,longn,ndrmbutnhvesimilrstruture:outer hull (exorp) protets edible pulp (mesorp) ontining internl ore stone (endorp nd seed) [4]. In proessing vlue-dded produt, like fruit beverge or dried fruit, industry lwys removes nonedible prts (hull nd stone) in intermedite step. So fr, no reserh ws published in the effet of dehulling nd destoning on fruit ntioxidnt profile during UV tretment. Understnding how fruit forms ontribute to the hnges of ntioxidnt omponents would be meningful in vlue-dded produt proessing. This study imed to investigte the effets of UV-C rdition nd refrigertion on ntioxidnt profiles of lithi, longn, nd rmbutn, s well s the effets of fruit forms (dehulled nd destoned), on the hnges of nutritionl level indued by UV-C tretment nd refrigerted storge.. Mterils nd Methods.. Fruit Smples. The experiments were onduted in summerin6:lithiinjune,longninjuly,ndrmbutn in August. Lithi (Lithi hinensis Sonn. v. Feizixio) ws freshly hrvested from n orhrd in Zhuhi, Chin. Longn (Dimorpus longn Lour. v. Shixi) ws olleted from frm in Gungzhou, Chin. Rmbutn (Nephelium lppeum L.) ws olleted from frm in Sny, Chin. Before tretments, fruits were debrnhed nd sorted to remove dmged smples. Sorted smples were divided into 3 g for eh group. In eh group, one-third fruits were dehulled; one-third fruits were destoned; the rest of one-third remined in whole fruit. Removing hulls nd stones were refully onduted to minimize juie lekge... Chemils nd Regents. (+)-Ctehin ws obtined from Sigm Chemil Co. (St. Louis, MO, USA). Sodium hydroxide, itri id, L-sorbi id, metphosphori id, glli id, sodium nitrite, luminum hloride, sodium ette, nd ferrous sulphte were purhsed from Dmo Chemil Co. (Tinjin, Chin). Folin-Ciolteu working solution,,6-dihlorophenolindophenol (DCIP), -diphenyl--pirylhydrzyl (DPPH), 6-hydroxy-,5,7,8-tetrmethylhromn--rboxyli id (Trolox),,4,6-tri(-pyridyl)-strizine (TPTZ), nd, -zino-bis(3-ethylbenzothizoline- 6-sulphoni id) (ABTS) were provided by Yunye Biotehnil Compny (Shnghi, Chin). Aeti id, hydrohlori id, nd etone were obtined from Gungzhou Chemil Regent Ftory (Gungzhou, Gungdong, Chin). Ferri hloride ws purhsed from Sinophrm Chemil Regent (Shnghi, Chin). Ethnol ws supplied by Fuyu Fine Chemil Co. (Tinjin, Chin). All regents used were of nlytil grde..3. UV-C Light Tretment nd Refrigertion. Smple preprtion of eh group ws desribed in Tble. Group A smples were refrigerted t 4 Cindrk(humidity:45% ± 3%) for 4 h; Group B were stored in 4 Cfor4hndthen treted by UV-C light (54 nm) using UV Crosslinker (CL-, Ultr-Violet Produts Ltd., UK) with preset UV energy mode (dose: 3 kj m ); Group C were irrdited by UV-C light (3 kj m )firstndthenstoredt4 Cfor4h;Group N, s ontrol group, were not treted by refrigertion or UV- C irrdition. During storge, dehulled nd destoned fruits were kept in len glsswre seled by plsti film to redue moisture loss. During UV-C exposure, 5 g of fruits (5 lithis, or 5 longns, or rmbutns) ws treted s bth; fruit stlk ws horizontlly oriented..4. Determintion of Moisture Content. After tretments, ll treted smples were ground into homogenous pulp juie (without hull nd stone). Grinder (Philips Co., HR6, Zhuhi) ws wshed twie by pproximtely 5 ml distilled wter for reduing smple loss. Homogenized smples were olletedinlen,seledglssbottlesndstoredindrk t 4 C for further using. Moisture of juie ws mesured ording to Ntionl Stndrd of Chin [5]. Empty len luminum ontiners were preweighted, reorded s m. Approximtely 5 g of smple ws trnsferred into eh ontiner, with ext weight reord s m. All open luminum ontiners were pled in vuum oven (Memmert Co., VO, Shnghi) t T=7 CndP=3kP for 4 h. Dry

3 Journl of Food Qulity 3 Tble : Group nd subgroup odes with orresponding desription. Tretments N A B C Code ombintions Desriptions Fruit forms Whole fruits in ontrol group Dehulled fruits in ontrol group 3 Destoned fruits in ontrol group Whole fruits in solely refrigerted group Dehulled fruits in solely refrigerted group 3 Destoned fruits in solely refrigerted group Whole fruits refrigerted in drk nd then irrdited by UV-C light Dehulled fruits refrigerted in drk nd then irrdited by UV-C light 3 Destoned fruits refrigerted in drk nd then irrdited by UV-C light Whole fruits irrdited by UV-C light nd then refrigerted in drk Dehulled fruits irrdited by UV-C light nd then refrigerted in drk 3 Destoned fruits irrdited by UV-C light nd then refrigerted in drk weight,whenitisonstnt,wsreordedsm.themoisture ontent ws lulted s (m m )/(m m ) %. Moisture determintion ws onduted in triplite..5. Extrtion of Phenoli Compounds nd Antioxidnts from Fruit. Extrtions for determintion of TPC, TFC, DPPH svenging pity, ferri reduing ntioxidnt power, nd ABTS rdil svenging pity were onduted bsed on the estblished method [6]. Approximtely 5 g of homogenized pulp (ext smple weight ws reorded) ws dded in entrifugl tube with 5 ml of eti etone (etone : wter : eti id = 7 : 9.5 :.5, v/v/v). The mixture ws shken for 3 h on n orbitl shker nd then ws set stilly in drk for h. Mixture ws entrifuged t 5 rpm for min to ollet extrt. The bove extrtion step ws performed twie nd superntnt ws ombined with finl volume reorded. L-sorbi id ws extrted bsed on the method previously reported by Reiss [7]. Approximtely 5 g of homogenized pulp (ext smple weight ws reorded) ws dded in grinder with ml of 3% metphosphori id. Mixture ws homogenized t high speed for min nd then ws filtered. The superntnt ws olleted nd the volume ws reorded. Extrtions were onduted in triplite for eh ombintion between tretments nd fruit forms..6. Determintion of L-Asorbi Aid. The determintion of L-sorbi id ws bsed on DCIP olorimetri method [8]. The ontent of L-sorbi id ws lulted through equtiony = 39.48x+.554 librtedby L-sorbi id. Stndrd urve hd liner rnge from to mg L nd orreltion oeffiient = Results were expressed in dry weight bsis..7. Determintion of Totl Phenoli Content (TPC). TPC ws determined with Folin-Ciolteu method reported by Singleton et l. [9]. The totl phenoli ontent ws lulted s glli id equivlents (g GAE kg ). Glli id librtion urve (y =.x +.68) rngedfromto5mgl (r =.9998). Results were reorded in dry weight bsis..8. Determintion of Totl Flvonoid Content (TFC). Determintion of TFC ws onduted using luminum hloride olorimetri method whih hs been estblished previously [3]. The result of TFC ws lulted by (+)-tehinlibrted stndrd urve rnging from to mg L with orreltion oeffiient =.9996 nd ws expressed s tehin equivlents (g CE kg ) in dry weight bsis..9. Determintion of DPPH Free Rdil Svenging Cpity. DPPH free rdil svenging ssy ws onduted ording to previous literture [3]. The svenging rte ws lulted s (A ontrol A smple )/A ontrol %. Svenging pity wslultedbypplyingsmplesvengingrtetotroloxlibrted urve: y =.x.37, R =.995 (. mm). Results were expressed s Trolox equivlents (mol TE kg ) in dry weight bsis... Determintion of Ferri Reduing Antioxidnt Power. Ferri reduing ntioxidnt power ws evluted bsed on the method estblished previously [3]. FRAP ws lulted by regression eqution (y =.639x.39, R =.995) librted by ferrous sulphte from. to mm. Ferri reduing ntioxidnt power ws expressed s Fe + equivlents (mmol FE kg ) in dry weight bsis... Determintion of ABTS Free Rdil Svenging Cpity. ABTS rdil svenging ssy ws onduted bsed on the method estblished previously [33]. The inhibitory rte ws lulted s (A ontrol A smple )/A ontrol %. Svenging power ws expressed s Trolox equivlents, omputed through stndrd urve with rnge from to mm. Results were expressed s Trolox equivlents (g TE kg )indry weight bsis... Determintion of Dey Index. The determintion of dey index ws illustrted previously [34]. Proessed whole fruits were grouped (lithi nd longn: fruits for bth; rmbutn: 5 fruits for bth). The dey res (olor hnge due to skin browning or fungl growth) were visully observed nd reorded, whih were tegorized s follows:

4 4 Journl of Food Qulity level(normlpperne),level(deyproportion.5), level (.5 < dey proportion.5),level3(.5< dey proportion.75), level 4 (.75 < dey proportion ), ndlevel5(deyproportion=).theoverllvergedey index of eh group ws lulted with Σ(dey level numbers of fruits in this level)/fruits number of eh group. Determintion of dey index ws done in triplite nd results were verged..3. Sttistil Anlysis. Allthebovessyswereonduted in triplite from extrtion step, nd results were expressed s men ± stndrd devition in dry weight bsis. The dt were nlyzed by one-wy ANOVA using SPSS (Version 9, IBM Co., USA). Dunn s multiple omprison ws pplied in order to figure out whether signifint differenes exist mong phytohemil levels of different tretments nd fruit forms with p vlue.5. Two-wy ANOVA ws lso pplied to test the intertion between tretments nd fruit forms t.5 signifint levels. Correltion mtrix of tested prmeters ws onstruted in stter plot with Person orreltion oeffiients noted. 3. Results 3.. Effets of UV-C Rdition nd Refrigertion on Dey Rte. The dey prolifertions of lithi, longn, nd rmbutn, expressed s dey index, were illustrted in Figure. Bsilly, ordinry untreted lithi nd longn strted to brownintheseonddyfterbeinghrvestedfromtree,nd rmbutn even underwent drkening from the first dy. In terms of fruit speies, rmbutn showed the fstest rte of deying, whih hs been entirely drkened with dey index justslightlylowerthn5.ondy7.ontheontrry,lithi performs better in storge property, with firly slow initil deteriortion speed, rehing only. dey index in the 5th dy. Compred with ontrol group (N), fruits either old refrigerted or treted by UV-C light pprently hd longer shelf-life, inditing tht UV-C tretment nd refrigertion both n dely deteriortion rte. Additionlly, ompred with fruit treted by sole refrigertion (A), fruits irrdited by UV-C light (groups B nd C) performed better in inhibiting dey rte. However, the results of fruits irrdited by UV- C light before nd fter 4-hour old storge did not show signifint gp in dey index: line hrt of groups B nd C nnot lerly be seprted with eh other. 3.. Antioxidnt Profiles of Fruits in Different Forms upon Different Tretments. Tble shows the results of ntioxidnt profile of lithi, longn, nd rmbutn treted differently. In eh group, fruits were tegorized by distint fruit forms: whole fruits, dehulled fruits, nd destoned fruits, respetively. Tble3showedtheresultoftwo-wyANOVA(p.5)for testing whether there ws ny intertion between tretments (UV-C rdition nd refrigertion) nd fruit forms (whole, dehulled, nd destoned). Generlly, longn ontined higher L-sorbi id ontent (rnging from.6 to.4 g kg )thntheounterprt of lithi (dt of rmbutn s L-sorbi id ontent ws not vilble). However, lithi performed stronger in TPC (rnging from 3.83 to 5.9 g kg ), TFC (from.3 to.68 g kg ), FRAP (from 3.6 to 38.7 mmol kg ), nd ABTS free rdil svenging pity (from.3 to.67 mol kg ). DPPH free rdil svenging pity ws higher in longn (from 8.8 to.6 mol kg ). Rmbutn showed the wekest ntioxidnt pity. Aording to the orreltion mtrix in Figure, L- sorbi id did not show ler reltionship with most of tested prmeters. On the ontrry, the rest of pired stter plots ll showed sttistilly signifint positive orreltions exept the pir between TFC nd DPPH free rdil svengingpityinlithi,ndthepirbetweentpcndabts free rdil svenging pity in longn. TPC strongly orrelted with DPPH free rdil svenging pity (r =.845) s well s ABTS free rdil svenging pity (r =.88) in lithi nd ws losely ssoited with DPPH free rdil svenging pity (r =.847) in longn. It should be notied tht three ssys of ntioxidnt pity in rmbutn losely relted to eh other with ll orreltion oeffiients bove.84 (.843 between DPPH free rdil svenging pity nd FRAP,.98 between DPPH free rdil nd ABTS free rdil svenging pity, nd.85 between FRAP nd ABTS free rdil svenging pity) Effets of UV-C Tretment nd Refrigertion on Lithi. The hnge of levels of L-sorbi id, TPC, TFC, DPPH free rdil svenging pity, FRAP, nd ABTS free rdil svenging pity in whole lithi fruit is illustrted in Figure 3(). For eh prmeter, different subsripts note the existene of signifint differene. Compring solely refrigerted whole lithi fruit with ontrol group, refrigertion enrihed levels of TPC, TFC, DPPH free rdil svenging pity, FRAP, nd ABTS free rdil svenging pity. Additionlly, fruits whih were irrdited by ultrviolet (Groups B nd C), ompred with solely refrigerted whole fruits, hd further inrese in L-sorbi id, TFC, nd DPPH free rdil svenging power. The vlues of TPC, FRAP, nd ABTS free rdil svenging pity were lso higher fter UV-C tretment, though not signifint. The tretment sequene ws lso ssoited with the distinguishble disprities of phytohemil levels: lithis tht experiened UV-C rdition before storge showed higher L- sorbi id ontent, wheres lithis treted by UV-C tretment fter storge performed stronger in DPPH free rdil svenging pity. The remining prmeters did not show signifint gps between fruits in these two tretments. 3...EffetsofDehullingndDestoningonLithi santioxidnt Profile. Levels of L-sorbi id, TPC, TFC, DPPH free rdil svenging pity, FRAP, nd ABTS free rdil svenging pity in lithis with different fruit forms (whole, dehulled, nd destoned) re illustrted in Tble. In Group A (only refrigerted), ompred with whole fruit, dehulled lithis ontined higher level of L-sorbi id ontent, TFC, nd DPPH free rdil svenging pity; lithis without inner ore stone performed stronger in L-sorbi id,tpc,tfc,nddpphfreerdilndabtsfree

5 Journl of Food Qulity 5 Tble : L-sorbi id, TPC, TFC, FRAP, nd DPPH free rdil nd ABTS free rdil svenging pity in lithi, longn, nd rmbutn fter different tretment with different fruit forms. Fruits Tretments Forms L-sorbi id (g kg ) TPC(gkg ) TFC(gkg ) DPPH (mol kg ) FRAP(mmolkg ) ABTS(molkg ) Men ± SD Men ± SD Men ± SD Men ± SD Men ± SD Men ± SD Control Whole.3 ±.4 de 3.83 ±.3 de.34 ±. d 6.9 ±.67 e 3.44 ±.99 b.3 ±. Refrigertion Whole.34 ±. de 4.3 ±.9 d.54 ±.7 b 7.87 ±.37 d 36.4 ±.7 b.57 ±.3 b Dehulled.43 ± ±.6 de.6 ±.9 b 8.6 ±.8 d 35. ±.4 b.57 ±.5 b Destoned.58 ±.4 b 4.54 ±.33 b.68 ± ±.3 d 33.9 ±.6 b.67 ±.6 Lithi Refrigertion followed by UV rdition Whole.66 ±. 4.8 ±.4 b.63 ±.5 b 8.78 ±. d ± ±.5 Dehulled.4 ± ±. b.7 ±.3 d 8.8 ±.6 d 3.6 ± ±.7 b Destoned.3 ±.3 e 3.6 ±.36 e.3 ±.3 d 8.5 ±. d 3.56 ± 4.8 b.37 ±.6 b UV rdition followed by refrigertion Whole.3 ±. de 5.9 ±.53.6 ±.3 b 9.95 ± ± 4.78 b.6 ±.4 Dehulled.35 ±. d 5.7 ±. b.53 ±.4 b 9.8 ±. b 36. ±. b.67 ±. Destoned.4 ±. 4.9 ±.4 b.47 ±. b 8.9 ±.9 b ±.36 b.66 ±.3 Control Whole.4 ±..77 ±.6 b.4 ±.4.89 ± ±.7 b.3 ±. b Refrigertion Whole.4 ±.6 b.74 ±.6 b.7 ±. b.46 ± ±.44 b. ±.5 Dehulled.98 ±. b.3 ±.5.4 ±. de 9.4 ±.44 b 8.63 ±.69 d. ±. b Destoned.6 ±.6 d.54 ±.3 b.5 ±. d.3 ± ±. b.95 ±.9 b Longn Refrigertion followed by UV rdition Whole.5 ±. b.56 ±.33 b.3 ±. de 9.9 ±.8 b.89 ± 3.7 bd.77 ±.9 Dehulled.96 ±.7 b.46 ±.5 b. ±. ef 9.87 ±.6.97 ±. bd.8 ±.6 Destoned.73 ±. d.95 ±.8.8 ±. b.6 ± ±.75.9 ±.3 UV rdition followed by refrigertion Whole.94 ±.6 b.55 ±.3 b.3 ±. de 9.9 ±. b.3 ±.57 d.8 ±.3 Dehulled.85 ±.9 b.3 ±.6. ±. f 8.8 ±.6 b 8.7 ±. d.55 ±.3 d Destoned.6 ±.4 d.57 ±.8 b.4 ±. de.46 ±.34.8 ±.8 b.96 ±.6 b Control Whole NA.86 ±. bd.5 ±. 5.3 ± ±.4.96 ±.4 b Refrigertion Whole NA 3.3 ±.37 b.3 ±. b 4.85 ±. b 9.76 ±.8 b.98 ±. Dehulled NA.67 ±. d.9 ± ±.4 de 6.7 ±.33 d.76 ±. Destoned NA.7 ±.9 d.8 ± ±. e 6.6 ±.6 d.78 ±. Rmbutn Refrigertion followed by UV rdition Whole NA.67 ±. d.8 ±. 3.9 ±.4 d 6.6 ±.3 d.79 ±. Dehulled NA 3.5 ±.8.5 ±. b 5.8 ±.4.3 ± ±.3 Destoned NA.88 ±.8 bd.4 ±. b 3.55 ±.3 e 4.68 ±.3 e.8 ±.6 UV rdition followed by refrigertion Whole NA.7 ±.3 d.9 ±. 4.6 ± ±.9 d.8 ±. Dehulled NA.96 ±.6 b.6 ± ±.6 b 8.97 ±.87 b.9 ±. b Destoned NA.63 ±.5 d.4 ±. d 3.4 ±.9 e 3.54 ±.7 e.68 ±.3 d Note. For one type of fruit,mens within eh olumn for eh tretment with different supersripts re signifintly (p.5) different.

6 6 Journl of Food Qulity Dey index (Dys) A: refrigerted storge B: UV irrdition followed by refrigertion C: refrigertion followed by UV irrdition N: ontrol group () Dey index Dey index (Dys) A: refrigerted storge B: UV irrdition followed by refrigertion C: refrigertion followed by UV irrdition N: ontrol group () (Dys) A: refrigerted storge B: UV irrdition followed by refrigertion C: refrigertion followed by UV irrdition N: ontrol group (b) Figure : Dey prolifertion of lithis (), longns (b), nd rmbutns () during first week fter tretments. ABTS FRAP DPPH TFC TPC V V TPC TFC DPPH FRAP ABTS Lithi Correltion is signifint t.5 level (-tiled). V TPC TFC Longn DPPH FRAP ABTS TPC TFC DPPH FRAP Rmbutn ABTS Correltion is signifint t. level (-tiled). Figure : Correltion mtrix of phytohemil prmeters (L-sorbi id, TPC, TFC, FRAP, DPPH free rdil, nd ABTS free rdil svenging pity) of lithi, longn, nd rmbutn. rdil svenging pities. Aording to results obtined from the lithi group irrdited by UV-C fter old storge, lthough whole lithis fruit in this group experiened shrp inreses in ll phytohemils determined ompred with ontrol, peeling nd destoning wekened this inrese, nd, in prtiulr, L-sorbi id, whih ws even lower thn the level in whole lithi fruit, nd these tendenies were not found in solely refrigerted group. Bsed on two-wy ANOVA (Tble 3), intertion between tretments nd fruit formsws signifint, showingl-sorbi id ontent, TPC,

7 Journl of Food Qulity de de de N A B C N A B C N A B C L-sorbi id TPC TFC b.6 b d 35.4 b b d 3. e de d N A B C N A B C N A B C DPPH FRAP ABTS.3.8 b b b b b.5.5 de de.6 b.95 b b N A B C N A B C N A B C L-sorbi id TPC TFC 4 4 b. b b 3 b b.8 8 b.6 6 d () b d b b b N A B C 8 N A B C N A B C DPPH FRAP ABTS (b) Figure 3: Continued.

8 8 Journl of Food Qulity b.5 b 5 b bd d N A B C N A B C N A B C TPC TFC DPPH. b b d d N A B C N A B C FRAP ABTS () Figure 3: Levels of L-sorbiid, TPC,TFC,DPPH freerdil svenging pity, FRAP,nd ABTSfree rdil svenging pity in whole lithi fruit (), longn (b), nd rmbutn () fter different pretretments: refrigertion (A), refrigertion-uv (B), UV-refrigertion, (C) nd ontrol (N). Tble 3: p vlue of intertion between tretments nd fruit forms shown in exmined prmeters in lithi, longn, nd rmbutn tested by two-wy ANOVA. p vlue of intertion Intertion is signifint t.5 level. Fruits L-sorbi id TPC TFC DPPH FRAP ABTS Lithi Longn Rmbutn NA..... nd TFC of lithi, wheres intertion between tretments nd fruit forms ws not strong in ntioxidnt ssy Effets of UV-C Tretment nd Refrigertion on Longn. Chnges in L-sorbi id, TPC, TFC, DPPH free rdil svengingpity,frap,ndabtsfreerdilsvenging pityinwholelongnfruitreillustrtedinfigure3(b). For eh prmeter, different subsripts denoted the existene of signifint differene. Bsed on the omprison between fruits in ontrol group (N) nd fruits only undergoing refrigertion (A), old storge does not signifintly ffet TPC nd ntioxidnt pity, but it ws ssoited with the derese of L-sorbi id nd TFC. When UV-C light ws pplied s well (Groups B nd C), ll tested vribles showed signifint redution in ontrst with UV-negtive groups. Additionlly, L-sorbi id ontent in longns tht experiened UV-C irrdition before storge ws lower thn its ounterprt exposed to UV-C light fter storge Effets of Dehulling nd Destoning on Longn s Antioxidnt Profile. Levels of L-sorbi id, TPC, TFC, DPPH free rdil svenging pity, FRAP, nd ABTS free rdil svenging pity in longns with different fruit forms (whole, dehulled, nd destoned) re illustrted in Tble. Dehulling nd destoning were both ssoited with diminishing nutritionl levels in solely refrigerted longns (Group A), where the effet of dehulling ws weker in hnges of L- sorbi id nd ABTS free rdil svenging pity, but stronger in redution of other prmeters. In group undergoing UV irrdition fter refrigertion, destoned longns were found with higher level of TPC, TFC, FRAP, nd DPPH free rdil nd ABTS free rdil svenging pities thn the ounterprts in whole longn fruit nd dehulled longns. Although vlues of bove prmeters in destoned fruit were slightly lower thn in ontrol group N, removing ore stone ould help to redue those ntioxidnt degrdtions. The similr tendeny ws observed in group refrigerted fter UV-C

9 Journl of Food Qulity 9 tretment s well. While UV-C treted longn fruits did not show ny retention of L-sorbiid,itslosswsexerbted in the peeled nd destoned fruits. Two-wy ANOVA (Tble 3) indited intertion between tretments nd fruit forms ws not signifint in phytohemils of longn, exept TPC nd DPPH free rdil nd ABTS free rdil svenging pities Effets of UV-C Tretment nd Refrigertion on Rmbutn. Chnges of TPC, TFC, DPPH free rdil svenging pity, FRAP, nd ABTS free rdil svenging pity in whole rmbutn fruit re illustrted in Figure 3(). Compred with ontrol group, refrigertion enrihed TPC, FRAP, nd ABTS free rdil svenging pity but redued vlues of TFC nd DPPH svenging pity. Additionlly, fruits whihwerepretretedbyultrviolet(groupsbndc), ompred with ontrol group, hd lower phenoli ontents. Levels of ntioxidnts were not signifintly ffeted by the tretment order, exept tht rmbutns irrdited by UV-C light before 4-hour storge performed higher DPPH svenging rte Effets of Dehulling nd Destoning on Rmbutn s Antioxidnt Profile. Levels of L-sorbi id, TPC, TFC, DPPH free rdil svenging pity, FRAP, nd ABTS free rdil svenging pity in rmbutn with different fruit forms (whole, dehulled, nd destoned) re illustrted in Tble. In the group of refrigertion, removing hull nd ore stone of rmbutn were both ssoited with the derese of phytohemil levels during refrigertion. However, for fruits treted by ultrviolet light, though phytohemil levels of TPC, TFC, FRAP, nd DPPH free rdil nd ABTS free rdil svenging pities diminished in whole fruit ompred with in ontrol, dehulling ontributed to retention of bove ntioxidnt prmeters. TPC, FRAP, nd ABTS free rdil svenging pity in dehulled rmbutns even rise. However, results indited tht if internl stones were removed from rmbutn, levels of ll exmined phytohemils lost more shrply. Aording to two-wy ANOVA (Tble 3), signifint intertions between fruit forms nd tretments were shown in ll tested prmeters of rmbutn. 4. Disussions Aording to Merier et l. [35], low dose of UV-C exposure is not enough to kill mirobes; therefore, the shelf-life extending effet of UV-C light is minly ttributed to the synthesis of ntimirobil phytolexin. UV light exposure n be pplied to fruits posthrvest proessing, whih n extend -to-3-dy selling time nd thus redue eonomi loss. Additionlly, it ws reported tht UV irrdition n be potent when fruits were spryed with hemils, like ClO nd fumri id [36],orwhenfruitswereirrditedinozonetmosphere, whih n hieve 6-log mirobil redution [37]. It should be notied tht old storge n use negtive effet on rmbutn qulity: under 7 C, rmbutn would suffer from hilling injury [38]. As rmbutn spintern re dense with stomhs, moisture in spinterns n espe rpidly under 7 Cnd nthoynin n be onverted to its olorless form, turning to mroon [39], whih might impir onsumer eptne. In ddition, the elevtion of membrne permebility n led to physiologil dysfuntion [4]. Therefore, refrigertion is not pplible to rmbutn. The signifint liner reltionship between TPC nd ntioxidnt pities indited tht phenoli ompounds ontribute to mjority of ntioxidnt phytohemils, whih greed with viewpoint reported in previous litertures [6, 4, 4]. Strong reltionship mong ssys of FRAP nd DPPH free rdil nd ABTS free rdil svenging pities n be ttributed to the sme mehnism underlying behind different hemil retions: eletron trnsfer [4]. Clrke et l. [4] indited tht onduting two or more ssys to estimte ntioxidnt pity seemed to be redundnt onsidering high orreltion oeffiients. To improve this study, insted of spending too muh effort on ntioxidnt pities, mlondildehyde (MDA), the produt of membrne lipid oxidtion, n be tken into onsidertion for understnding whether tretments ould suppress membrne struturl deteriortion []. Thewek reltionshipbetween L-sorbi id nd some other prmeters seemed to be ontrditory with the ommon sense tht L-sorbi id is n importnt ntioxidnt. Possible reson ws tht L-sorbi id ontributes little in svenging pity whih ws lrgely ttributble to phenoli ompounds. Srihroen et l. [43] exmined ntioxidnt pity of tomto extrt nd found tht rdil svenging bility of L-sorbi id ws reltively low, inferior to polyphenols nd flvonoids. Moreover, UV irrdition ws ssoited with L-sorbi id degrdtion [44], but onsidering phenoli ompounds re generlly more stble, the overll hnging trend of ntioxidnt pity should be positively relted with totl phenoli ontents. Bsed on results, lithis whih were only refrigerted hd higher level of TPC nd TFC s well s ntioxidnt pity thn ontrol group. Enrihment of phytohemil ws lso observed in TPC, FRAP, nd ABTS free rdil svenging pities of rmbutn. The similr phenomenon ws previously reported by Kevers t l. [45], finding n inrese of ntioxidnts in leek nd sprgus fter the first dy in old environment; Pilj-Žegr et l. [46] lso reported elevtions of phenoli ontent nd DPPH free rdil svenging pity in vriety of berries in the first 48 h of refrigerted storge, though phenoli ontent strted to drop fterwrd. Snhez-Bllest et l. [47] observed the inrese of PAL nd CHS trnsripts nd elevtion of nthoynin ontent in old-stored grpe; however, it is still unler whether the old environment tivtes the ntioxidnt defense in grpes or the low tempertures mintin the levels of ntioxidnts. After being hrvested from frm, lithis n be reommended to be stored in old environment to minimize texturl hnge nd menwhile to enhne phytohemil vlues. However, on the ontrry, in terms of longn, refrigertion used drmti derese of L-sorbi id nd TFC. Degrdtion ws lso shown in TFC of rmbutn. Similr previous finding wsobservedonitrusjuie[48].cstro-lópez et l. [49] lso found slight degrdtion of L-sorbi id in eight fruits during storge nd ttributed the reson to het- nd lightsensitive property of L-sorbi id. The disprities tht

10 Journl of Food Qulity different fruits responded differently under refrigertion n be relted to posthrvest metboli rte: the originl ontent ould be oxidized nd depleted if low metboli rte nnot serve the dequte synthesis fter stress response. When ultrviolet ws pplied, result showed tht TPC, TFC, nd ntioxidnt pity of lithi inresed further, showing positive effets on vried phytohemils. Likewise, Luthri et l. [9] observed the rise of phenoli ontent in tomto fter UV exposure, espeilly ffei id, whih ws enrihed to pproximtely % of its originl level. Possible mehnism hs been pinpointed by self-defense pttern of plnt: Fvory et l. [8] pointed out tht UV rdition hd triggered signling pthwy of COP nd UVR8 photopereption protein to produe umultion of nti-uv moleules, like tnnins nd flvonoids. Additionlly, tking the order of tretments into onsidertion, lithi undergoing UV irrdition before storge ontined higher level of TPC nd DPPH free rdil svenging pity, whih indited possible underlying umultion pttern: UV tretment stimultes DNA expression, nd time is needed to synthesize phytohemils. However, UV did not enrih phytohemils levels in longn nd rmbutn; on the ontrry, it used diminution for ll test prmeters. Cote et l. [5] reported tht strwberry fruit treted by high-intensity UV-C light (4 kj m, 33 W m ) showed redution in ntioxidnt pity ompred with ontrol group. The possible resons for the degrdtionouldbettributbletothedoseppliedon longn nd rmbutn, though it is the sme s the one pplied on lithi, exeeding hormeti dose. Hormesis phenomenon is known s benefiil responses pper with low dose gent (hormeti dose) pplied but hrmful effet ould be triggered by exessive mount [5, 5]. Although UV-C light gives benefits to fruit due to the stimultion of phytolexin nd phenoli ompounds, it n lso be hrmful to plnt ells [53]. Previous study indited tht ultrviolet ould hve dverse effet on plnt tissues by ltering epiderml ells wter permebility [54]. Besides gene of mirobes, UV light hs similr DNA dmge on fruit, induing pyrimidine dimers, whih onsequently led to inhibition of prodution of seondry metbolites prodution. Contrditory with results of lithi, longn undergoing UV-C irrdition before refrigertion hd lower level of L-sorbi id nd FRAP, whih ould be explined s follows: due to hormesis effet, DNA of mesorp ells in longn ws impired, nd gene segments oding seondry metbolites were ffeted, whih led to suppression of phytohemil synthesis in the next storing dy. Moreover, ultrviolet light ws ssoited with thegenertionoffreerdilsinplnttissue[55],whih n onsequently neutrlize ntioxidnts. Both inhibition of phytohemil synthesis nd oxidtion of phytohemils ontributed to the overll redution of ntioxidnts. So fr, no reserh ws onduted in study of how dehulling nd destoning ffet nutritionl hnge indued by UV light, leding to insuffiient previous reserh s referenes. In terms of lithi, removing externl hull nd removing ore stone out both impede elevtion of exmined ontent indued by UV light, espeilly L-sorbi id, TPC, nd TFC but did not ffet lithis whih were only refrigerted. A possible reson ws tht bre pulp ws exposed to the sme dose of ultrviolet, whih exeeded benefiil rnge nd resulted into hormesis. The result of two-wy ANOVA strengthened the intertion of fruit forms nd UV tretment. However, it should be notied tht the effets of fruit forms on longn nd rmbutn s phytohemil levels did not orroborte with eh other. For longns, ompred with whole fruit, destoned longns generlly retined nutritionl levels, inluding TPC, TFC, nd DPPH free rdil nd ABTS free rdil svenging pities. This observtion did not only pper in UV-treted groups, but lso in UV-negtive group, whih mens no mtter wht tretment ws given, ll destonedfruitnbesubjetedtonutritionllose.thisws lso orroborted by some lrge p vlues >.5 shown in Tble 3. The reson ould be hypothesized s tht destoning triggered stronger defense mehnism of longn ginst wound-stress, enrihing phytohemil levels. Nevertheless, ording to dt obtined from rmbutn, fruits without hulls were observed hving retining effet on phytohemils, nd this effet did not pper in destoned rmbutn. This phenomenon only rises in groups tht experiened UV tretment, whih indited tht the retention of nutrient ws ssoited with ultrviolet irrdition; this ws lso supported by two-wy ANOVA with smll p vlues <.5 for ll tested prmeters of rmbutn. The further losses of phytohemil level of dehulled rmbutn nd destoned longn ouldbessoitedwiththeexposureofmesorpinir,thus boosting oxidtion of ntioxidnt, beuse similr degrdtion ws found in UV-negtive groups. The effets of fruits forms on phytohemils ould be hypothesized s multiftoril reltionship of defense response ginst stress nd ontt surfe with externl tmosphere. The overll effet should be ontingent on whih ftors tke mjor ountbility, whih depends on fruit struture nd pulp texture of vried fruit speies. A limittion of this study is tht, insted of severl different UV doses, only one UV-C dose ws given to three different types of fruits. To figure out the most proper ultrviolet dose bsed on the hormesis phenomenon, further study might pply severl different UV doses. Additionlly, to understnd whether phytohemil level hnge is n umultive proess or n immedite proess, future study is suggested to perform moleulr-level ssys, like exmintion of mrna oding phenyllnine mmoni lyse nd photopereption protein, or to determine whether ultrviolet promotes free rdil genertion using eletron prmgneti resonne spin trpping. 5. Conlusions In this study, UV-C light tretment (3 kj m )ndrefrigertion (4-hour) both n inhibit fruit dey rte nd hd different effets on phytohemil profiles of lithi, longn, ndrmbutn:oldstorgeenrihedlithi snutritionlvlue but minly dversely ffeted ntioxidnt level of longn nd rmbutn; ultrviolet exposure (3 kj m )ledtotheinreses of phytohemil levels of lithi but exeeded hormeti dose of longn nd rmbutn nd triggered dverse effet, using degrdtion of ntioxidnts. Phytohemil levels in fruit

11 Journl of Food Qulity irrdited by UV before refrigertion nd fruit treted by UV fter refrigertion were not onsistent in some prmeters, whih were ssoited with the theory tht UV is n eliitor stimulting defense response ginst stress, inititing umultive hnge of phytohemil ontents. Tking fruit forms into onsidertion, destoning retined ntioxidnts of longn wheres dehulling retined ntioxidnts of rmbutn, butbothremovinghullndremovingstoneweressoited with suppression of phytohemil umultion in lithi fter UV irrdition. The effets of tretments nd fruit forms on ntioxidnt profile ould be different from fruit to fruit. 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