Mechanism of enhanced freshness formulation in optimizing antioxidant retention of gold kiwifruit (Actinidia chinensis) harvested at two maturity stages

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dc.contributor.authorMthembu, Sisanda S. L.
dc.contributor.authorMagwaza, Lembe Samukelo
dc.contributor.authorTesfay, Samson Zeray
dc.contributor.authorMditshwa, Asanda
dc.date.accessioned2024-01-19T13:40:27Z
dc.date.available2024-01-19T13:40:27Z
dc.date.issued2023-12-21
dc.description.abstractKiwifruit exhibits a climacteric ripening pattern and has as an extremely perishable nature. Considering that high perishability leads to a loss in antioxidants and overall nutritional quality. This study aimed to examine the efficacy of enhanced freshness formulation (EFF), a hexanal-based formulation containing antioxidants such as geraniol, α-tocopherol and ascorbic acid, on maintaining the bioactive compounds of gold kiwifruit (cv. ‘Y368’) harvested at two maturity stages. Kiwifruits were treated with three treatments, namely, control (untreated fruit), 0.01 and 0.02% (v/v) EFF. Fruits were treated with 8 weeks of cold storage at 0°C and 90% relative humidity, then transferred to 20°C for 8 days. Three bioactive compounds (ascorbic acid, total phenolics and flavonoids), antioxidant capacities using DPPH and FRAP assays, polyphenol oxidase, ascorbate oxidase, phenylalanine and tyrosine ammonia lyase enzyme activities were evaluated. The results showed that EFF significantly (p < 0.05) influenced bioactive compounds, antioxidant capacities and the activity of enzymes involved in the synthesis and oxidation of bioactive compounds. The maturity stage significantly influenced the content of bioactive compounds. Later harvested kiwifruit had greater content of bioactive compounds, compared to earlier harvested kiwifruit. The total phenolic content was 0.77, 1.09 and 1.22 mg GAE g−1 FW for control, 0.01 and 0.02% EFF, respectively. The FRAP antioxidant concentration was 0.76, 0.91 and 0.96 μmol Fe (II) g−1 FW for control, 0.01 and 0.02% EFF. The findings illustrate the capacity of EFF to optimize bioactive compounds and storability of kiwifruit during postharvest storage.en_UK
dc.identifier.citationMthembu S, Magwaza LS, Tesfay S, Mditshwa A. (2023) Mechanism of enhanced freshness formulation in optimising antioxidant retention of gold kiwifruit (Actinidia chinensis) harvested at two maturity stages. Frontiers in Sustainable Food Systems, Volume 7, December 2023, Article Number 1286677en_UK
dc.identifier.eissn2571-581X
dc.identifier.urihttps://doi.org/10.3389/fsufs.2023.1286677
dc.identifier.urihttps://dspace.lib.cranfield.ac.uk/handle/1826/20696
dc.language.isoenen_UK
dc.publisherFrontiersen_UK
dc.rightsAttribution 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjecthexanalen_UK
dc.subjectpostharvest qualityen_UK
dc.subjectmaturationen_UK
dc.subjectantioxidant capacityen_UK
dc.subjectgold kiwifruiten_UK
dc.titleMechanism of enhanced freshness formulation in optimizing antioxidant retention of gold kiwifruit (Actinidia chinensis) harvested at two maturity stagesen_UK
dc.typeArticleen_UK
dcterms.dateAccepted2023-11-29

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