Effects of Postharvest Storage and UV-C Irradiation on the Phenolic Content and Antioxidant Capacity of Cranberries

in HortScience
Authors:
Wilhelmina Kalt1Agriculture & AgriFood Canada, Food Chemistry, Nova Scotia, B4N 1J5, Canada

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Agnes M. Rimando2USDA, Natural Products Utilization Research Unit, University, MS, 38677

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Michele Elliot3Agriculture & AgriFood, Post Harvest, Nova Scotia, B4N 1J5, Canada

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Charles F. Forney3Agriculture & AgriFood, Post Harvest, Nova Scotia, B4N 1J5, Canada

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Recent interest in the human health-promoting properties of fruit phenolics, and especially fruit flavonoids, has stimulated research on how these secondary metabolites may be affected by pre- and postharvest horticultural factors. Resveratrol, although a minor phenolic in many fruit, possesses potent bioactivities, and is therefore of particular interest. To study the effects of postharvest storage and UV-C irradiation on selected phenolic components and antioxidant capacity of cranberry (Vaccinium macrocarpon), fruit of cv. Pilgrim, Stevens, and Bergman, were irradiated with UV-C at levels between 0 and 2.0 KJ·m-2, followed by storage at 9 °C for 7 and 17 d. Total phenolic content did not change during storage. However, resveratrol content was higher and antioxidant capacity (ORAC) was lower at 7 days of storage compared to 17 days. There was no main effect of UV-C on total phenolics, anthocyanins, resveratrol, or ORAC. However, there was an interaction between storage time and UV-C irradiation. Anthocyanin content was lower at 7 days, and higher at 17 days, at UV dosages of 1.0 or 2.0 KJ·m-2. Resveratrol content was higher in UV-C irradiated fruit at 7 days, while at 17 days there was no difference between UV-treated and untreated fruit.

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