EFFECT OF STORAGE TEMPERATURES ON ANTIOXIDANT CAPACITY AND BIOACTIVE COMPOUNDS IN RASPBERRY FRUIT.
|Aezam Rezaee Kivi1*, Nasrin Sartipnia2 and Maryam Babai Khalkhali1,/
|Corresponding Author: Aezam Rezaee Kivi, E-mail: [email protected]|
|Received: 04 April 2014 Accepted: 04 May 2014|
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Antioxidants from fruits and vegetables are considered an important protection factor against oxidative stress and its deleterious consequences to human health. We evaluated quality and bioactive compounds and antioxidant characteristics of raspberries grown in Iran. The antioxidant capacity (FRAP), total anthocyanins, total phenolics and postharvest quality of raspberry (Rubuscaesius L.) kept at 0°C, 5°C and 10°C were investigated. Raspberry fruit stored at 10°C or 5° showed higher antioxidant capacity, total phenolics, and anthocyanins than those stored at 0°C. However, the postharvest life based on overall quality was longer at 0°C than at 5°C or 10°C. Titratable acidity and pH remained nearly unchanged during the storage period. In conclusion, Storage temperature at 10°C positively enhanced antioxidant capacity and bioactive compounds.