European Food Research and Technology

, Volume 227, Issue 4, pp 1091–1097

Bioactive components and antioxidant capacity of Chinese bayberry (Myrica rubra Sieb. and Zucc.) fruit in relation to fruit maturity and postharvest storage

Authors

  • WangShu Zhang
    • Laboratory of Fruit Molecular Physiology and BiotechnologyThe State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Biotechnology, Zhejiang University
    • Forestry Bureau of Ningbo City
  • Xian Li
    • Laboratory of Fruit Molecular Physiology and BiotechnologyThe State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Biotechnology, Zhejiang University
  • JinTu Zheng
    • Forestry Bureau of Ningbo City
  • GuoYun Wang
    • Yuyao Agricultural and Forestry Bureau
    • Laboratory of Fruit Molecular Physiology and BiotechnologyThe State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Biotechnology, Zhejiang University
  • Ian B. Ferguson
    • Laboratory of Fruit Molecular Physiology and BiotechnologyThe State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Biotechnology, Zhejiang University
    • The Horticulture and Food Research Institute of New Zealand
  • KunSong Chen
    • Laboratory of Fruit Molecular Physiology and BiotechnologyThe State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Biotechnology, Zhejiang University
Original Paper

DOI: 10.1007/s00217-008-0824-z

Cite this article as:
Zhang, W., Li, X., Zheng, J. et al. Eur Food Res Technol (2008) 227: 1091. doi:10.1007/s00217-008-0824-z

Abstract

Total phenolics, flavonoids, anthocyanins, cyanidin-3-O-glucoside (Cy-3-glu) and antioxidant capacity of Chinese bayberry fruit (Myrica rubra Sieb. and Zucc.) differed among the four cultivars “Baizhong” (white), “Fenhong” (pink), “Wuzhong” (red) and “Biqi” (dark red). Antioxidant capacity determined by both the ferric reducing antioxidant power (FRAP) assay and 2,2-diphenyl-2-picrylhydrazyl (DPPH.) radical scavenging capacity was significantly correlated with the antioxidant components in the fruit, and directly related to fruit color. Cy-3-glu accounted for at least 82, 38, and 12% of the total antioxidant capacity in “Biqi”, “Wuzhong” and “Fenhong” fruits, respectively. No detectable Cy-3-glu was found in “Baizhong” fruit. Greater fruit maturity was associated with higher levels of all the bioactive components and antioxidant capacity. Significant increases were also found during postharvest storage of “Biqi” fruit held at either 20 °C for 2 days or 0 °C for 5 days. However, these levels decreased during a 2-day shelf-life at 20 °C after 5 days at 0 °C. These results show that storage and shelf-life conditions are important if health-based bioactive components of bayberry fruit are to be maintained after harvest.

Keywords

Antioxidant capacityAnthocyaninsChinese bayberryPhenolicsFruit maturityPostharvest

Copyright information

© Springer-Verlag 2008