文章基本信息

标题：Effectivity of Various Refrigerator Brands in Maintaining Freshness and Antioxidant Nutrient Contents of Selected Vegetables and Fruit
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作者：Luciana B Sutanto ; Ani Retno Prijanti ; Helena Fabiani 等
期刊名称：Journal of Food and Nutrition Research
印刷版ISSN：2333-1119
电子版ISSN：2333-1240
出版年度：2020
卷号：8
期号：6
页码：252-257
DOI：10.12691/jfnr-8-6-2
出版社：Science and Education Publishing
摘要：This study aims to compare the effect of different type of refrigerators in maintaining freshness and antioxidant-nutrient contents of selected vegetables and fruit during the period of three weeks. Randomized controlled trial study was done in Jakarta, in August–November 2019. Celeries, mushrooms and strawberries were used as samples, which were stored in four different brands of refrigerators at 80C during three weeks. Data collection included freshness using visual analogue scale, and also vitamin C, vitamin E, fiber contents and antioxidant property using colorimetric assay test, of celeries, mushrooms, strawberries at day 0, 3, 6, 9, 12, 15, 18, and 21 simultaneously. General-linear model was done to the repeated measurements to analyze the difference among four refrigerator brands during the three weeks period. As result, in refrigerator A®, overall freshness was maintained for two weeks for celeries and strawberries, and one week for mushrooms, compared to the other brands, i.e. B®, C® and D®. Similar findings were revealed for vitamin C, E and antioxidant properties. We also found that reduction of vitamin C, E and antioxidant property corresponded with freshness decline. Then, however, along with putrefaction, there were increase of vitamin C, E and antioxidant properties. In conclusion, refrigerator type affected the duration of vegetables and fruit freshness. Putrefaction process increased vitamin C, E content and antioxidant properties however, freshness should be more prioritized in consuming fruits and vegetables.
关键词：celery; strawberry; mushroom; freshness; refrigeration; vitamin C; vitamin E; antioxidant; fiber