Temperature and Maturity Stages Affect Anthocyanin Development and Phenolic and Sugar Content of Purple-Pericarp Supersweet Sweetcorn during Storage
Purple-pericarp sweetcorn (PPS) is a novel product, requiring both purple pigment development and maintenance of sweetness. Storage period and temperature had a profound impact on total anthocyanin accumulation (TAC) and sugar content. While TAC remained relatively unchanged during 14-day storage at...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 2021-01, Vol.69 (3), p.922-931 |
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| container_title | Journal of agricultural and food chemistry |
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| creator | Hong, H. T Phan, A. D. T O’Hare, T. J |
| description | Purple-pericarp sweetcorn (PPS) is a novel product, requiring both purple pigment development and maintenance of sweetness. Storage period and temperature had a profound impact on total anthocyanin accumulation (TAC) and sugar content. While TAC remained relatively unchanged during 14-day storage at 4 °C, the first recorded observation of continuing accumulation of anthocyanin and phenolic compounds was concurrent with an increase in purple pigment coverage across the surface of the kernel at 23 °C. TAC in PPS significantly increased, doubling after 14 days at 23 °C. Anthocyanin concentration and kernel coverage were also affected by harvest maturity. The results indicated that biosynthesis of anthocyanins is still occurring during postharvest storage of PPS. A significant decline in sugar concentration was also observed during storage with a greater decline at 23 °C. As anthocyanin accumulation and maintaining sweetness are important factors for sweetcorn, identifying storage temperatures that optimize both quality criteria are required. |
| doi_str_mv | 10.1021/acs.jafc.0c06153 |
| format | Article |
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A significant decline in sugar concentration was also observed during storage with a greater decline at 23 °C. As anthocyanin accumulation and maintaining sweetness are important factors for sweetcorn, identifying storage temperatures that optimize both quality criteria are required.</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/acs.jafc.0c06153</identifier><identifier>PMID: 33448222</identifier><language>eng</language><publisher>United States: American Chemical Society</publisher><subject>Agricultural and Environmental Chemistry ; Anthocyanins - chemistry ; Anthocyanins - metabolism ; Color ; Food Storage ; Phenols - chemistry ; Phenols - metabolism ; Seeds - chemistry ; Seeds - growth & development ; Seeds - metabolism ; Sugars - chemistry ; Sugars - metabolism ; Temperature ; Zea mays - chemistry ; Zea mays - metabolism</subject><ispartof>Journal of agricultural and food chemistry, 2021-01, Vol.69 (3), p.922-931</ispartof><rights>2021 American Chemical Society</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a336t-f20447d41e4a9d35974d45f10a275c848477cbe468d226633ef93dd7a508a1cf3</citedby><cites>FETCH-LOGICAL-a336t-f20447d41e4a9d35974d45f10a275c848477cbe468d226633ef93dd7a508a1cf3</cites><orcidid>0000-0002-3840-9683</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c06153$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/acs.jafc.0c06153$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,776,780,2752,27053,27901,27902,56713,56763</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/33448222$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Hong, H. 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Anthocyanin concentration and kernel coverage were also affected by harvest maturity. The results indicated that biosynthesis of anthocyanins is still occurring during postharvest storage of PPS. A significant decline in sugar concentration was also observed during storage with a greater decline at 23 °C. As anthocyanin accumulation and maintaining sweetness are important factors for sweetcorn, identifying storage temperatures that optimize both quality criteria are required.</description><subject>Agricultural and Environmental Chemistry</subject><subject>Anthocyanins - chemistry</subject><subject>Anthocyanins - metabolism</subject><subject>Color</subject><subject>Food Storage</subject><subject>Phenols - chemistry</subject><subject>Phenols - metabolism</subject><subject>Seeds - chemistry</subject><subject>Seeds - growth & development</subject><subject>Seeds - metabolism</subject><subject>Sugars - chemistry</subject><subject>Sugars - metabolism</subject><subject>Temperature</subject><subject>Zea mays - chemistry</subject><subject>Zea mays - metabolism</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp1kUtvEzEUhS1ERUNhzwp5yaKT-jnjLKO0PKQiIqWsR659nU41Yw-2B5T_wQ_GkwR2bGxf-TvnyD4IvaNkSQmjN9qk5bN2ZkkMqankL9CCSkYqSal6iRakMJWSNb1Er1N6JoQo2ZBX6JJzIRRjbIF-P8AwQtR5ioC1t_jrfOzyAe-y3kPCa-fAZLz2-SmYg_adx7fwE_owDuDzUbJ9Ah_6zhyH3bTXEW-Cz_N1cHg7xbGHaguxMzqOBSh56RdAxrt5NSF6bEum35fMEEvqG3ThdJ_g7Xm_Qt8_3j1sPlf33z592azvK815nSvHiBCNFRSEXlkuV42wQjpKNGukUUKJpjGPIGplGatrzsGtuLWNlkRpahy_Qh9OvmMMPyZIuR26ZKDvtYcwpZaJRsniImlByQk1MaQUwbVj7AYdDy0l7dxFW7po5y7acxdF8v7sPj0OYP8J_n5-Aa5PwFEapujLY__v9wc_H5ez</recordid><startdate>20210127</startdate><enddate>20210127</enddate><creator>Hong, H. 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Food Chem</addtitle><date>2021-01-27</date><risdate>2021</risdate><volume>69</volume><issue>3</issue><spage>922</spage><epage>931</epage><pages>922-931</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><abstract>Purple-pericarp sweetcorn (PPS) is a novel product, requiring both purple pigment development and maintenance of sweetness. Storage period and temperature had a profound impact on total anthocyanin accumulation (TAC) and sugar content. While TAC remained relatively unchanged during 14-day storage at 4 °C, the first recorded observation of continuing accumulation of anthocyanin and phenolic compounds was concurrent with an increase in purple pigment coverage across the surface of the kernel at 23 °C. TAC in PPS significantly increased, doubling after 14 days at 23 °C. Anthocyanin concentration and kernel coverage were also affected by harvest maturity. The results indicated that biosynthesis of anthocyanins is still occurring during postharvest storage of PPS. 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| ispartof | Journal of agricultural and food chemistry, 2021-01, Vol.69 (3), p.922-931 |
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| language | eng |
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| source | ACS Publications; MEDLINE |
| subjects | Agricultural and Environmental Chemistry Anthocyanins - chemistry Anthocyanins - metabolism Color Food Storage Phenols - chemistry Phenols - metabolism Seeds - chemistry Seeds - growth & development Seeds - metabolism Sugars - chemistry Sugars - metabolism Temperature Zea mays - chemistry Zea mays - metabolism |
| title | Temperature and Maturity Stages Affect Anthocyanin Development and Phenolic and Sugar Content of Purple-Pericarp Supersweet Sweetcorn during Storage |
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