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. 2023 Mar 21:18:100655.
doi: 10.1016/j.fochx.2023.100655. eCollection 2023 Jun 30.

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

Mengyao Li  1 , Yan Wang  1 , Xiaohan Wei  1 , Zhuo Wang  1 , Chao Wang  1 , Xiaoming Du  1 , Yuanxiu Lin  1   2 , Yunting Zhang  1   2 , Yan Wang  1   2 , Wen He  1   2 , Xiaorong Wang  1   2 , Qing Chen  1 , Yong Zhang  1 , Ya Luo  1 , Haoru Tang  1   2
Affiliations

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

Mengyao Li et al. Food Chem X. .

Abstract

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.

Keywords: Antioxidant activity; Blanching; Celery; Nutritional quality; Postharvest treatment; Quick-freezing.

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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

None
Graphical abstract
Fig. 1
Fig. 1
Changes in the total chlorophyll content (A-B) and carotenoid content (C-D) of ‘Lvlin Huangxinqin’ and ‘Jinnan Shiqin’ at different treatments during storage. Each bar presents the mean ± SD, T-test at the significance level of 0.05 (p < 0.05), the letters (a, b, c) indicate significant difference within groups and the letters (A, B, C) indicate significant difference between groups.
Fig. 2
Fig. 2
Changes in the soluble protein content (A-B) and the total sugar content (C-D) of ‘Lvlin Huangxinqin’ and ‘Jinnan Shiqin’ at different treatments during storage.
Fig. 3
Fig. 3
Changes in the cellulose content of ‘Lvlin Huangxinqin’ (A) and ‘Jinnan Shiqin’ (B) at different treatments during storage.
Fig. 4
Fig. 4
Changes in the Vitamin C content (A-B), the phenolic content (C-D), and the DPPH radical scavenging rate (E-F) of ‘Lvlin Huangxinqin’ and ‘Jinnan Shiqin’ at different treatments during storage.
Fig. 5
Fig. 5
PCA and correlations analysis of nutritional indicators of the two celery varieties during storage. (A) PCA analysis of nutritional indicators in ‘Lvlin Huangxinqin’. (B) PCA analysis of nutritional indicators in ‘Jinnan Shiqin’. (C) PCA analysis of nutritional indicators in two celery varieties. (D) Correlation among nutritional indicators in ‘Lvlin Huangxinqin’. (E) Correlation among nutritional indicators in ‘‘Jinnan Shiqin’. * means significant differences at 0.05 level; ** mean significant differences at 0.01 level; *** mean significant differences at 0.001 level.
See this image and copyright information in PMC

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