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. 2022 Oct 10:16:100467.
doi: 10.1016/j.fochx.2022.100467. eCollection 2022 Dec 30.

Effects of variety, maturity and storage conditions on the allergic potential of kiwifruit and its relationship with antioxidant activity

Jin Wang  1 , Lili Zhang  1 , Xin Dong  2 , Jun Wang  3 , Vijaya Raghavan  2
Affiliations

Effects of variety, maturity and storage conditions on the allergic potential of kiwifruit and its relationship with antioxidant activity

Jin Wang et al. Food Chem X. .

Abstract

This work aimed to study the influences of physiological characteristics (variety, maturity, and fruit components) and storage conditions on the allergenic potential of kiwifruit. The results found kiwifruit allergen (Act d 2) is only measured in the green kiwifruit rather than golden kiwifruit. The Act d 2 content of seed is 2-fold and 4-fold higher than that of pulp and peel, respectively. The highest Act d 2 allergen content was determined in ripe kiwifruit, followed by overripe fruit and unripe fruit. A 50 % of enhancement in Act d 2 content was observed after 10-day storage at 20 °C. Further, the Act d 2 content showed a negative relationship with the ascorbic acid content and total antioxidant activity at various conditions. Thus, antioxidants as important factors may involve the regulation of Act d 2 in kiwifruit. These findings could provide a deep understanding in the distribution of Act d 2.

Keywords: Allergic potential; Antioxidant activity; Kiwifruit; Maturity; Storage conditions.

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Conflict of interest statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

Fig. 1
Fig. 1
The Act d 2 content of green and golden kiwifruit in different fruit components (peel, pulp, and seed) was analyzed by SDS-PAGE (a) and ELISA test (b). Note: values with different letters in various columns are significantly different (p < 0.05) from each other. (For interpretation of the references to color in this figure legend, the reader is referred to the web version of this article.)
Fig. 2
Fig. 2
Total soluble protein content of kiwifruit in various components (a) and different maturity stages (b). Note: values with different letters in various columns are significantly different (p < 0.05) from each other.
Fig. 3
Fig. 3
SDS-PAGE analysis (a) and ELISA test (b) of green kiwifruit at different maturity stages and storage conditions (c). (For interpretation of the references to color in this figure legend, the reader is referred to the web version of this article.)
Fig. 4
Fig. 4
Total antioxidant activity of kiwifruit in various components (a) and different maturity stages (b). Note: values with different letters in various columns are significantly different (p < 0.05) from each other.
Fig. 5
Fig. 5
Ascorbic acid content of kiwifruit in various components (a) and correlation between Act d 2 content, total protein, ascorbic acid, and total antioxidant activity (TAA) of green kiwifruit (b). Note: *values in various columns are significantly different (p < 0.05) from each other. (For interpretation of the references to color in this figure legend, the reader is referred to the web version of this article.)
See this image and copyright information in PMC

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