食品与机械2025，Vol.41Issue(3)：126-133,8.DOI:10.13652/j.spjx.1003.5788.2024.80654
成熟期对蓝莓果实外观特征、生物活性成分及抗氧化能力的影响
Effects of maturity on appearance characteristics,bioactive components,and antioxidant capacity of blueberry fruits
摘要
Abstract
[Objective]To determine the optimal harvesting period for blueberry fruits.[Methods]Seven blueberry cultivars,Bluegold,Homebell,Emerald,Brightwell,Jewelry,Legacy,and O'Neal,were used as research subjects to evaluate the appearance and bioactive components of blueberry fruits at different stages of maturation.[Results]During maturation,the weight of blueberry fruits expanded from 0.58～1.05 g to 1.40～3.00 g.The content of total phenols and total flavonoids fluctuated considerably,while the total anthocyanins content steadily increased to 71.44～275.33 mg/100 g FW.Fully ripe blueberry fruits demonstrated the highest DPPH and ABTS free radical scavenging capacity and iron ion reduction ability.The composition and content of anthocyanins in the fruits were greatly influenced by the maturation stage.Delphinidin and malvidin were the predominant pigments in fully ripe blueberries,accounting for 50.62%～77.33%of the total pigment content.[Conclusion]The optimal harvesting period for blueberry fruits is when they are fully ripe,as this is when the bioactive component content is highest,offering the best health benefits.The next best period is during the transition from purple-red to purple-black,when the health benefits are slightly lower than those of fully ripe fruits.关键词
蓝莓/成熟期/外观特征/生物活性成分/花青素Key words
blueberry/ripening stage/appearance characteristics/bioactive components/anthocyanidin引用本文复制引用
熊颖,舒曼,欧光梅,吴思政,禹霖..成熟期对蓝莓果实外观特征、生物活性成分及抗氧化能力的影响[J].食品与机械,2025,41(3):126-133,8.基金项目
湖南省林业科技攻关与创新项目(编号:XLK202416) （编号:XLK202416）
