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Food chemistry: X
Jun 30, 2023;18 100655.

Effects of pretreatment and freezing storage on the bioactive components and antioxidant activity of two kinds of celery after postharvest.

Mengyao Li, Yan Wang, Xiaohan Wei, Zhuo Wang, Chao Wang, Xiaoming Du, Yuanxiu Lin, Yunting Zhang, Yan Wang, Wen He, Xiaorong Wang, Qing Chen, Yong Zhang, Ya Luo, Haoru Tang
Author Information
  1. Mengyao Li: College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China.
  2. Yan Wang: College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China.
  3. Xiaohan Wei: College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China.
  4. Zhuo Wang: College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China.
  5. Chao Wang: College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China.
  6. Xiaoming Du: College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China.
  7. Yuanxiu Lin: College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China.
  8. Yunting Zhang: College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China.
  9. Yan Wang: College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China.
  10. Wen He: College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China.
  11. Xiaorong Wang: College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China.
  12. Qing Chen: College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China.
  13. Yong Zhang: College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China.
  14. Ya Luo: College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China.
  15. Haoru Tang: College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China.
PMID: 37008724 DOI: 10.1016/j.fochx.2023.100655

Abstract

Celery is well liked for it medicinal functions and nutritive value. However, fresh celery is not resistant to storage, severely limiting its supply time and marketing region. In this study, the effects of pretreatment and freezing storage on the nutritional quality of two kinds of celery (Chinese celery cultivar 'Lvlin Huangxinqin' and Western celery cultivar 'Jinnan Shiqin') after postharvest were investigated. Under all treatment combinations, 120 s blanching at 60 °C and 75 s blanching at 75 °C were the most effective pretreatments for 'Lvlin Huangxinqin' and 'Jinnan Shiqin', respectively. These two pretreatments combinations effectively delayed the decline of chlorophyll and fiber content, and maintained the level of carotenoids, soluble protein, total sugars, DPPH radical scavenging, total phenols, and vitamin C during freezing storage. These findings suggest that blanching and quick-freezing treatments are beneficial to maintain the nutritional quality of two kinds of celery, which have important reference significance for the postharvest processing of celery.

Keywords

Antioxidant activity Blanching Celery Nutritional quality Postharvest treatment Quick-freezing

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Journal Article

Word Cloud

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