Comparison of the Fruit Pulp Quality Characteristics and Antioxidant Capacity of Rambutan Fruits with Different Maturity Levels
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Abstract:
Hainan "Baoyan-7" rambutan fruit were used as the experimental raw materials, which were collected at different maturity stages (30 %, 50 %, 70 % and 100 % maturity levels). The fruit pulp quality and antioxidant capacity indices of the above-mentioned rambutan fruits including soluble solid substance (TSS), titratable acid (TA), reducing sugar, reduced ascorbic acid (AsA), total antioxidant capacity, hydroxyl radical (·OH) scavenging ability, and the activities of ascorbic acid peroxidase (APX), catalase (CAT), peroxidase (POD) and polyphenol oxidase (PPO) were determined, in order to evaluate the effects of maturity level on the quality and antioxidant capacity of rambutan fruit. The results showed that at the 70 % maturity level, the TSS content (17.01%), AsA content (278.13 μg/g), total antioxidant capacity (151.04 U/g), ·OH scavenging capacity (79.16%), APX activity [1.31×104 (nmol/min.g)] and CAT activity (99.86 U/g) were all the highest, with the TA content (0.53%) and reducing sugar content (57.44 mg/g) being the lowest; At the 50% maturity level, the POD activity reached the highest (12.22 U/g) and the PPO activity reached the lowest (7.33 U/g). In summary, there are significant differences in the pulp quality and antioxidant capacity of rambutan fruits with different maturity levels. The Hainan "Baoyan-7" rambutan fruit at the 70% maturity level was suitable for harvesting. The results of this research provide theoretical and technical bases for the improvement of post-harvest commercial processing of rambutan fruit and the quality maintenance during storage and transportation.
