Effects of pretreatment and freezing storage on the bioactive components and antioxidant activity of two kinds of celery after postharvest

Mengyao Li; Yan Wang; Xiaohan Wei; Zhuo Wang; Chao Wang; Xiaoming Du; Yuanxiu Lin; Yunting Zhang; Yan Wang; Wen He; Xiaorong Wang; Qing Chen; Yong Zhang; Ya Luo; Haoru Tang

Food Chemistry: X (Jun 2023)

Effects of pretreatment and freezing storage on the bioactive components and antioxidant activity of two kinds of celery after postharvest

Mengyao Li,
Yan Wang,
Xiaohan Wei,
Zhuo Wang,
Chao Wang,
Xiaoming Du,
Yuanxiu Lin,
Yunting Zhang,
Yan Wang,
Wen He,
Xiaorong Wang,
Qing Chen,
Yong Zhang,
Ya Luo,
Haoru Tang

Affiliations

Mengyao Li: College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
Yan Wang: College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
Xiaohan Wei: College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
Zhuo Wang: College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
Chao Wang: College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
Xiaoming Du: College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
Yuanxiu Lin: College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China; Institute of Pomology & Olericulture, Sichuan Agricultural University, Chengdu 611130, China
Yunting Zhang: College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China; Institute of Pomology & Olericulture, Sichuan Agricultural University, Chengdu 611130, China
Yan Wang: College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China; Institute of Pomology & Olericulture, Sichuan Agricultural University, Chengdu 611130, China
Wen He: College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China; Institute of Pomology & Olericulture, Sichuan Agricultural University, Chengdu 611130, China
Xiaorong Wang: College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China; Institute of Pomology & Olericulture, Sichuan Agricultural University, Chengdu 611130, China
Qing Chen: College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
Yong Zhang: College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
Ya Luo: College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China; Corresponding authors at: College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China (H. Tang).
Haoru Tang: College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China; Institute of Pomology & Olericulture, Sichuan Agricultural University, Chengdu 611130, China; Corresponding authors at: College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China (H. Tang).

Journal volume & issue: Vol. 18
p. 100655

Abstract

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Celery is well liked for it medicinal functions and nutritive value. However, fresh celery is not resistant to storage, severely limiting its supply time and marketing region. In this study, the effects of pretreatment and freezing storage on the nutritional quality of two kinds of celery (Chinese celery cultivar ‘Lvlin Huangxinqin’ and Western celery cultivar ‘Jinnan Shiqin’) after postharvest were investigated. Under all treatment combinations, 120 s blanching at 60 °C and 75 s blanching at 75 °C were the most effective pretreatments for ‘Lvlin Huangxinqin’ and ‘Jinnan Shiqin’, respectively. These two pretreatments combinations effectively delayed the decline of chlorophyll and fiber content, and maintained the level of carotenoids, soluble protein, total sugars, DPPH radical scavenging, total phenols, and vitamin C during freezing storage. These findings suggest that blanching and quick-freezing treatments are beneficial to maintain the nutritional quality of two kinds of celery, which have important reference significance for the postharvest processing of celery.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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