Antioxidant profile of thinned young and ripe fruits of Chinese peach and nectarine varieties

References

• Liao, X.; Greenspan, P.; Pegg, R. B. Characterizing the Phenolic Constituents and Antioxidant Capacity of Georgia Peaches. Food Chem. 2019, 271, 345–353. DOI: 10.1016/j.foodchem.2018.07.163.
   PubMed Web of Science ®Google Scholar
• Kim, H.-R.; Kim, I.-D.; Dhungana, S. K.; Kim, M.-O.; Shin, D.-H. Comparative Assessment of Physicochemical Properties of Unripe Peach (Prunus Persica) and Japanese Apricot (Prunus mume). Asian Pac. J. Trop. Biomed. 2014, 4, 97–103. DOI: 10.1016/s2221-1691(14)60216-1.
   PubMedGoogle Scholar
• Martin-Gorriz, B.; Torregrosa, A.; García Brunton, J. Post-bloom Mechanical Thinning for Can Peaches Using a Hand-held Electrical Device. Sci. Hortic. 2012, 144, 179–186. DOI: 10.1016/j.scienta.2012.07.003.
   Web of Science ®Google Scholar
• Hong, C.; Holtz, B. A.; Morgan, D. P.; Michailides, T. J. Significance of Thinned Fruit as a Source of the Secondary Inoculum of Monilinia Fructicola in California Nectarine Orchards. Plant Dis. 1997, 81, 519–524. DOI: 10.1094/PDIS.1997.81.5.519.
   PubMed Web of Science ®Google Scholar
• Chen, W.; Guo, Y.; Zhang, J.; Zhang, X.; Meng, Y. Effect of Different Drying Processes on the Physicochemical and Antioxidant Properties of Thinned Young Apple. Int. J. Food Eng. 2015, 11, 207–219. DOI: 10.1515/ijfe-2014-0211.
   Web of Science ®Google Scholar
• Nuncio-Jáuregui, N.; Nowicka, P.; Munera-Picazo, S.; Hernández, F.; Carbonell-Barrachina, Á. A.; Wojdyło, A. Identification and Quantification of Major Derivatives of Ellagic Acid and Antioxidant Properties of Thinning and Ripe Spanish Pomegranates. J. Funct. Foods. 2015, 12, 354–364. DOI: 10.1016/j.jff.2014.11.007.
   Web of Science ®Google Scholar
• Bae, H.; Yun, S. K.; Jun, J. H.; Yoon, I. K.; Nam, E. Y.; Kwon, J. H. Assessment of Organic Acid and Sugar Composition in Apricot, Plumcot, Plum,and Peach during Fruit Development. J. Appl. Bot. Food Qual. 2014, 87, 24–29. DOI: 10.5073/JABFQ.2014.087.004.
   Web of Science ®Google Scholar
• Sun, L.; Sun, J.; Chen, L.; Niu, P.; Yang, X.; Guo, Y. Preparation and Characterization of Chitosan Film Incorporated with Thinned Young Apple Polyphenols as an Active Packaging Material. Carbohydr. Polym. 2017, 163, 81–91. DOI: 10.1016/j.carbpol.2017.01.016.
   PubMed Web of Science ®Google Scholar
• Sun, L.; Sun, J.; Thavaraj, P.; Yang, X.; Guo, Y. Effects of Thinned Young Apple Polyphenols on the Quality of Grass Carp (Ctenopharyngodon idellus) Surimi during Cold Storage. Food Chem. 2017, 224, 372–381. DOI: 10.1016/j.foodchem.2016.12.097.
   PubMed Web of Science ®Google Scholar
• Sun, L.; Chen, W.; Meng, Y.; Yang, X.; Yuan, L.; Guo, Y.; Gidley, M. J. Interactions between Polyphenols in Thinned Young Apples and Porcine Pancreatic Alpha-amylase: Inhibition, Detailed Kinetics and Fluorescence Quenching. Food Chem. 2016, 208, 51–60. DOI: 10.1016/j.foodchem.2016.03.093.
   PubMed Web of Science ®Google Scholar
• Redondo, D.; Venturini, M. E.; Oria, R.; Arias, E. Inhibitory Effect of Microwaved Thinned Nectarine Extracts on Polyphenol Oxidase Activity. Food Chem. 2016, 197, 603–610. DOI: 10.1016/j.foodchem.2015.11.009.
   PubMed Web of Science ®Google Scholar
• Rossato, S. B.; Haas, C.; Raseira, M. C.; Moreira, J. C.; Zuanazzi, J. A. Antioxidant Potential of Peels and Fleshes of Peaches from Different Cultivars. J. Med. Food. 2009, 12, 1119–1126. DOI: 10.1089/jmf.2008.0267.
   PubMed Web of Science ®Google Scholar
• Nunes, C.; Santos, C.; Pinto, G.; Silva, S.; Lopesdasilva, J. A.; Saraiva, J. A.; Coimbra, M. A. Effects of Ripening on Microstructure and Texture of “Ameixa d’Elvas” Candied Plums. Food Chem. 2009, 115, 1094–1101. DOI: 10.1016/j.foodchem.2008.12.089.
   Web of Science ®Google Scholar
• Cao, X.; Islam, M. N.; Chitrakar, B.; Duan, Z.; Xu, W.; Zhong, S. Effect of Combined Chlorogenic Acid and Chitosan Coating on Antioxidant, Antimicrobial, and Sensory Properties of Snakehead Fish in Cold Storage. Food Sci. Nutr. 2019, 00, 1–9. DOI: 10.1002/fsn3.1378.
   Google Scholar
• Raiola, A.; Pizzolongo, F.; Manzo, N.; Montefusco, I.; Spigno, P.; Romano, R.; Barone, A. A Comparative Study of the Physico-chemical Properties Affecting the Organoleptic Quality of Fresh and Thermally Treated Yellow Tomato Ecotype Fruit. Int. J. Food Sci. Technol. 2018, 53, 1219–1226. DOI: 10.1111/ijfs.13700.
   Web of Science ®Google Scholar
• Zheng, H.-Z.; Kim, Y.-I.; Chung, S.-K. A Profile of Physicochemical and Antioxidant Changes during Fruit Growth for the Utilisation of Unripe Apples. Food Chem. 2012, 131, 106–110. DOI: 10.1016/j.foodchem.2011.08.038.
   Web of Science ®Google Scholar
• Mokrani, A.; Madani, K. Effect of Solvent, Time and Temperature on the Extraction of Phenolic Compounds and Antioxidant Capacity of Peach (Prunus persica L.) Fruit. Sep. Purif. Technol. 2016, 162, 68–76. DOI: 10.1016/j.seppur.2016.01.043.
   Web of Science ®Google Scholar
• Song, J.; Bi, J.; Chen, Q.; Wu, X.; Lyu, Y.; Meng, X. Assessment of Sugar Content, Fatty Acids, Free Amino Acids, and Volatile Profiles in Jujube Fruits at Different Ripening Stages. Food Chem. 2019, 270, 344–352. DOI: 10.1016/j.foodchem.2018.07.102.
   PubMed Web of Science ®Google Scholar
• Sochor, J.; Skutkova, H.; Babula, P.; Zitka, O.; Cernei, N.; Rop, O.; Kizek, R. Mathematical Evaluation of the Amino Acid and Polyphenol Content and Antioxidant Activities of Fruits from Different Apricot Cultivars. Molecules. 2011, 16, 7428–7457. DOI: 10.3390/molecules16097428.
   PubMed Web of Science ®Google Scholar
• Brummell, D. A. Cell Wall Disassembly in Ripening Fruit. Funct. Plant Biol. 2006, 33, 103. DOI: 10.1071/fp05234.
   PubMed Web of Science ®Google Scholar
• Prasanna, V.; Prabha, T. N.; Tharanathan, R. N. Fruit Ripening Phenomena–an Overview. Crit. Rev. Food Sci. Nutr. 2007, 47, 1–19. DOI: 10.1080/10408390600976841.
   PubMed Web of Science ®Google Scholar
• Bowen, J. H.; Watkins, C. B. Fruit Maturity, Carbohydrate and Mineral Content Relationships with Watercore in ‘Fuji’ Apples. Postharvest Biol. Technol. 1997, 11, 31–38. DOI: 10.1016/S0925-5214(97)01409-9.
   Web of Science ®Google Scholar
• Prinsi, B.; Negri, A. S.; Fedeli, C.; Morgutti, S.; Negrini, N.; Cocucci, M.; Espen, L. Peach Fruit Ripening: A Proteomic Comparative Analysis of the Mesocarp of Two Cultivars with Different Flesh Firmness at Two Ripening Stages. Phytochemistry. 2011, 72, 1251–1262. DOI: 10.1016/j.phytochem.2011.01.012.
   PubMed Web of Science ®Google Scholar
• Gelly, M.; Recasens, I.; Girona, J.; Mata, M.; Arbones, A.; Rufat, J.; Marsal, J. Effects of Stage II and Postharvest Deficit Irrigation on Peach Quality during Maturation and after Cold Storage. J. Sci. Food Agric. 2004, 84, 561–568. DOI: 10.1002/jsfa.1686.
   Web of Science ®Google Scholar
• Celli, G. B.; Pereira-Netto, A. B.; Beta, T. Comparative Analysis of Total Phenolic Content, Antioxidant Activity, and Flavonoids Profile of Fruits from Two Varieties of Brazilian Cherry (Eugenia uniflora L.) Throughout the Fruit Developmental Stages. Food Res. Int. 2011, 44, 2442–2451. DOI: 10.1016/j.foodres.2010.12.036.
   Web of Science ®Google Scholar
• Redondo, D.; Arias, E.; Oria, R.; Venturini, M. E. Thinned Stone Fruits are a Source of Polyphenols and Antioxidant Compounds. J. Sci. Food Agric. 2017, 97, 902–910. DOI: 10.1002/jsfa.7813.
   PubMed Web of Science ®Google Scholar
• Cantin, C. M.; Moreno, M. A.; Gogorcena, Y. Evaluation of the Antioxidant Capacity, Phenolic Compounds, and Vitamin C Content of Different Peach and Nectarine [Prunus persica (L.) Batsch] Breeding Progenies. J. Agric. Food Chem. 2009, 57, 4586–4592. DOI: 10.1021/jf900385a.
   PubMed Web of Science ®Google Scholar
• Reig, G.; Iglesias, I.; Gatius, F.; Alegre, S. Antioxidant Capacity, Quality, and Anthocyanin and Nutrient Contents of Several Peach Cultivars [Prunus persica (L.) Batsch] Grown in Spain. J. Agric. Food Chem. 2013, 61, 6344–6357. DOI: 10.1021/jf401183d.
   PubMed Web of Science ®Google Scholar
• Font I Forcada, C.; Gradziel, T. M.; Gogorcena, Y.; Moreno, M. Á. Phenotypic Diversity among Local Spanish and Foreign Peach and Nectarine [Prunus persica (L.) Batsch] Accessions. Euphytica. 2014, 197, 261–277. DOI: 10.1007/s10681-014-1065-9.
   Web of Science ®Google Scholar
• Petersen, M.; Hans, J.; Matern, U. Biosynthesis of Phenylpropanoids and Related Compounds. Annu. Plant Rev. 2010, 40, 182–257. DOI: 10.1002/9781444320503.ch4.
   Google Scholar
• Mokrani, A.; Krisa, S.; Cluzet, S.; Da Costa, G.; Temsamani, H.; Renouf, E.; Richard, T. Phenolic Contents and Bioactive Potential of Peach Fruit Extracts. Food Chem. 2016, 202, 212–220. DOI: 10.1016/j.foodchem.2015.12.026.
   PubMed Web of Science ®Google Scholar
• Cantín, C. M.; Gogorcena, Y.; Moreno, M. Á. Analysis of Phenotypic Variation of Sugar Profile in Different Peach and Nectarine [Prunus persica(L.) Batsch] Breeding Progenies. J. Sci. Food Agric. 2009, 89, 1909–1917. DOI: 10.1002/jsfa.3672.
   Web of Science ®Google Scholar
• Jiang, F.; Wang, Y.; Sun, H.; Yang, L.; Zhang, J.; Ma, L. Intracellular Compartmentation and Membrane Permeability to Sugars and Acids at Different Growth Stages of Peach. Sci. Hortic. 2013, 161, 210–215. DOI: 10.1016/j.scienta.2013.06.037.
   Web of Science ®Google Scholar
• Ruan, Y. L. Sucrose Metabolism: Gateway to Diverse Carbon Use and Sugar Signaling. Annu. Rev. Plant Biol. 2014, 65, 33–67. DOI: 10.1146/annurev-arplant-050213-040251.
   PubMed Web of Science ®Google Scholar
• Wu, B. H.; Quilot, B.; Génard, M.; Kervella, J.; Li, S. H. Changes in Sugar and Organic Acid Concentrations during Fruit Maturation in Peaches, P. Davidiana and Hybrids as Analyzed by Principal Component Analysis. Sci. Hortic. 2005, 103, 429–439. DOI: 10.1016/j.scienta.2004.08.003.
   Web of Science ®Google Scholar
• Etienne, A.; Génard, M.; Lobit, P.; Mbeguié-A-Mbéguié, D.; Bugaud, C. What Controls Fleshy Fruit Acidity? A Review of Malate and Citrate Accumulation in Fruit Cells. J. Exp. Bot. 2013, 64, 1451–1469. DOI: 10.1093/jxb/ert035.
   PubMed Web of Science ®Google Scholar
• Košir, I. J.; Kidrič, J. Identification of Amino Acids in Wines by One- and Two-Dimensional Nuclear Magnetic Resonance Spectroscopy. J. Agric. Food Chem. 2001, 49, 50–56. DOI: 10.1021/jf0008137.
   PubMed Web of Science ®Google Scholar