Change of Some Bioactive Compounds during Cold Storage of Nova Mandarin Variety
DOI:
https://doi.org/10.24925/turjaf.v13i7.1916-1920.7681Keywords:
Mandarin, Nova, cold storage, bioactive compounds, AntioxsidantAbstract
This study determined changes in some bioactive compounds during cold storage of the 'Nova' mandarin variety. ‘Nova’ mandarin variety fruits were harvested when the soluble solids /Titratable acid ratio was >6.5 and the fruit peel color specific to the variety was 2/3. The harvested ‘Nova’ mandarin variety fruits were stored at 5 (±0.5)°C and 85-90% humidity in the cold storage unit of Alata Horticulture Research Institute for 75 days and samples were taken from the storage every 15 days and analyzed. Total antioxidant, phenol (total), flavonoid (total), anthocyanin (total), and vitamin C analyzes were made in fruit samples. According to the findings, an increase in, total phenol content, total flavonoid content, total anthocyanin content, and vitamin C, while decreases in total antioxidant content were detected during storage.
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