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Changes in phenolics, soluble solids, vitamin C, and antioxidant capacity of various cultivars of hardy kiwifruits during cold storage

Food Science and Biotechnology volume 29, pages 1763–1770 (2020)Cite this article

Abstract

Hardy kiwifruits (Actinidia arguta) contain various bioactive compounds such as vitamin C and phenolics and can withstand cold temperatures. Changes in soluble solid, vitamin C, total phenolic, and total flavonoid content, and antioxidant capacity of three cultivars of hardy kiwifruits (A. arguta × A. deliciosa cv. Mansu, A. arguta cv. Haeyeon, and A. arguta cv. Chiak) were comparatively evaluated for 8 weeks of storage at 1 ± 0.5 °C. After the 8 weeks of storage, soluble solid content of three cultivars increased, whereas their vitamin C content decreased. Throughout this storage period, total phenolic and flavonoid content of cv. Mansu and cv. Haeyeon remained the same, while antioxidant capacity of these two cultivars also remained similar but with slightly more variations. Cv. Chiak, however, showed a decrease in total phenolic and flavonoid content and antioxidant capacity. These results suggest that cold storage of the hardy kiwifruits maintains levels of bioactive compounds.

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Acknowledgements

This research was supported by the Agricultural Biotechnology Development Program (Project No. 114076-3), Ministry of Agriculture, Food and Rural Affairs, Republic of Korea.

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Authors and Affiliations

  1. Graduate School of Biotechnology, Kyung Hee University, Yongin, 17104, Republic of Korea

    Ha-Ram Jeong & Dae-Ok Kim

  2. Fruit Research Institute, Jeonnam Agricultural Research and Extension Services, Haenam, 59021, Republic of Korea

    Hye-Seung Cho & Youn-Sup Cho

  3. Department of Food Science and Biotechnology, Kyung Hee University, Yongin, 17104, Republic of Korea

    Dae-Ok Kim

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  1. Ha-Ram Jeong
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Correspondence to Dae-Ok Kim.

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Jeong, HR., Cho, HS., Cho, YS. et al. Changes in phenolics, soluble solids, vitamin C, and antioxidant capacity of various cultivars of hardy kiwifruits during cold storage. Food Sci Biotechnol 29, 1763–1770 (2020). https://doi.org/10.1007/s10068-020-00822-7

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Keywords

  • Actinidia arguta
  • Antioxidant capacity
  • Phenolics
  • Soluble solids
  • Vitamin C