The effect of heat treatment on bioactive compounds and antioxidant capacity of fruits pulp and peel of two blood orange varieties (‘Sanguinello’ and ‘Moro’) during storage


رحمتیان ف ز، کسایی م ر و معتمدزادگان ع، 1397. اثر تیمارهای اتانل، نانو نقره، واکس یا متیل سلولز- واکس روی ویژگی‌های کیفی پرتقال تامسون ناول، نشریه پژوهش‌های صنایع غذایی، 28، 13-1.
Barry GH and van Wyk AA, 2006. Low-temperature cold shock may induce rind colour development of ‘Nules Clementine’ mandarin (Citrus reticulata Blanco) fruit Postharvest. Biology and Technology 40: 82–88.
Bor JY, Chen HY and Yen GC, 2006. Evaluation of antioxidant activity and inhibitory effect on nitric oxide production of some common vegetables. Journal of Agricultural and Food Chemistry 54: 1680-1686.
Brand-Williams W, Cuvelier ME and Berset C, 1995. Use of free radical method to evaluate antioxidant activity. Lebens Wissen and Technology 28: 25-30.
Chen ML, Yang DJ and Liu SC, 2011. Effects of drying temperature on the flavonoid, phenolic acid and antioxidative capacities of the methanol extract of citrus fruit (Citrus sinensis (L.) Osbeck) peels. International Journal of Food Science and Technolology 46: 1179-1185.
Erkan M, Pekmezci M and Wang CY, 2005. Hot water and curing treatments reduce chilling injury and maintain post-harvest quality of ‘Valencia’ oranges. International Journal of Food Science and Technolology 40:91-96.
Fallik E, 2004. Prestorage hot water treatments (immersion, rinsing and brushing). Postharvest Biology and Technology 32: 125–134.
Galli F and Archbold DD, 2007. Ripening and postharvest management of pawpaw fruit. Thesis for degree of Doctor of Philosophy in the College of Agriculture at the University of Kentucky.
Hazbavi I, Khoshtaghaza MH, Mostaan A and Banakar A, 2015. Effect of postharvest hot-water and heat treatmenton quality of date palm (cv. Stamaran). Journal of the Saudi Society of Agricultural Sciences 14: 153-159.
Honda C, Bessho H, Murai M, Iwanami H, Moriya S, Abe K and Tatsuki M, 2014. Effect of temperature on anthocyanin synthesis and ethylene production in the fruit of early-and medium-maturing apple cultivars during ripening stages. HortScience 49: 1510-1517.
Khali M and Selselet-Attou G, 2007. Effect of heat treatment on polyphenol oxidase andperoxidase activities in Algerian stored dates. African Journal of Biotechnology 6: 790-794.
Kim DG, Burks TF, Qin J and Bulanon DM, 2009. Classification of grapefruit peel diseases using color texture feature analysis. International Journal of Agricultural and Biological Engineering 3: 41-51.
Koukounaras A, Diamantidis G and Sfakiotakis E, 2008. The effect of heat treatment on quality retention of fresh-cut peach. Postharvest Biology and Technology 48: 30–36.
Lee DW and Lee SC, 2012. Effect of Heat Treatment Condition on the Antioxidant and Several Physiological Activities of Non-astringent Persimmon Fruit Juice. Food Science and Biotechnology 21: 815-822.
Lichtenthaler HK, 1987. Chlorophylls and carotenoids: Pigments of photosynthetic biomembranes. Methods in Enzymology 148: 350-382.
Meyers KJ, Watkins CB, Pritts MP and Liu RH, 2003. Antioxidant and antiproliferative activities of strawberries. Journal of Agricultural and Food Chemistry 51: 6887- 6892.
Mori K, Goto-Yamamoto N, Kitayama M and  Hashizume K, 2007. Loss of anthocyanins in red-wine grape under high temperature. Journal of Experimental Botany 58: 1935-1945.
Oboh G, Adefegha SA, Ademosun AO and Unu D, 2010. Effects of hot water treatment on the phenolic phytochemicals and antioxidant activities of lemon grass (Cymbopogon citratus). Electronic Journal of Environmental, Agricultural and Food Chemistry 9: 503-513.
Perez AG, Luaces P, Oliva J, Rıos JJ and Sanz C, 2005. Changes in vitamin C and flavour components of mandarin juice due to curing of fruits. Food Chemisty 91: 19–24.
Polenta G, Lucangeli C, Budde C, Gonzalez CB and Murria R, 2006. Heat and anaerobic treatments affected physiological and biochemical parameters in tomato fruits. Food Science and Technology 39:27-34.
Ruoyi K, Zhifang Y and Zhaoxin LZ, 2005. Effect of coating and intermittent warming on enzymes, soluble pectin substances and ascorbic acid of Prunus persica (cv. Zhonghuashoutao) during refrigerated storage. Food Research International 38: 331-336.
Soto-Zamora G, Yahia EM, Brecht JK and Gardea A, 2005. Effects of postharvest hot air treatments on the quality and antioxidant levels in tomato fruit.LWT-Food Science and Technology 38: 657–663.
Temitope AO, Olufemi AG and Alaba FT, 2010. Effect of heat treatment on antioxidant activity of some spices. Continental J. Food Science and Technology 4: 53 -59.
Vicente AR, Martinez GA, Chaves AR and Civello PM, 2006. Effect ofheat treatment on strawberry fruit damage and oxidative metabolism duringstorage. Postharvest Biology and Technology 40: 116-122.
Wrolstad RE, 1976. Color and pigment analyses in fruit products. Station bulletin 621. 1 Agricultural Experiment Station Oregon State University.
Xu G, Ye X, Chen J and Liu D, 2007. Effect of heat treatment on the phenolic compounds and antioxidant capacity of citrus peel extract. Journal of Agriculture and Food Chemistry 55: 330–335.
Yamane T, Jeong ST, Goto-Yamamoto N, Koshita Y and Kobayashi S, 2006. Effects of temperature on anthocyanin biosynthesis in grape berry skins. American Journal of Enology and Viticulture 57: 54-59.
Zhang Z, Nakano K and Maezawa S, 2009. Comparison of the antioxidant enzymes of broccoli after cold or heat shock treatment at different storage temperatures. Postharvest Biology and Technology 54: 101–105.