PDF(Pubmed)
Abstract：
The current study pioneers a comprehensive exploration into the influence of ripening stages on the nutritional composition and antioxidant attributes of the New Zealand damson plums (Prunus domestica ssp. Insititia). Sampled at early-, mid-, and late-ripening stages from randomly selected plum trees, the investigation unveiled notable significant (p < .05) declines in multiple parameters as ripening progressed. Noteworthy reductions in dry matter (from 21% to 19.33%), stone weight (from 30.23% to 24.30%), total dietary fiber (from 3.15% to 2.5%), energy content (from 280 to 263 kJ/100 g), vitamin D3 (from 1.67 to 1.53 μg/100 g), vitamin A (from 4.2 to 3.87 μg/100 g), and specific minerals (e.g., Ca, Mg, and P) emerged as a hallmark of this progression. Additionally, plums harvested at the advanced ripening stage exhibited heightened moisture content in contrast to their early-stage counterparts. Conversely, ash, protein, carbohydrates, total sugar, and minerals (including K, Na, Zn, and Se) demonstrated no significant alteration (p > .05) across ripening stages. Remarkably, damson plums that were harvested at the end of the ripening stage displayed reduced phenolic content and total antioxidant activity compared to those acquired at the early-mid ripening phase. This research collectively highlights the substantive impact of harvesting time and ripening stage on the nutritional and antioxidant profiles of damson plums cultivated in New Zealand.
摘要：
本研究率先全面探索了成熟阶段对新西兰丹森李子的营养成分和抗氧化特性的影响（Prunusdomesticassp。Insitia）。早些时候取样-，mid-,以及随机选择的梅树的晚熟阶段，调查显示，随着成熟的进行，多个参数显著下降(p<.05)。显著减少干物质(从21%降至19.33%)，石头重量（从30.23%到24.30%），总膳食纤维(从3.15%到2.5%)，能量含量（从280到263kJ/100g），维生素D3（从1.67到1.53μg/100g），维生素A（4.2至3.87μg/100g），和特定的矿物质(例如，Ca,Mg,P)是这一进展的标志。此外,与早期的李子相比，在早熟阶段收获的李子表现出更高的水分含量。相反，灰,蛋白质，碳水化合物,总糖,和矿物质(包括K，Na,Zn,和Se）在整个成熟阶段没有显着变化（p>.05）。值得注意的是,与早熟中期获得的李子相比，在成熟期结束时收获的damson李子显示出降低的酚类含量和总抗氧化活性。这项研究共同强调了收获时间和成熟阶段对新西兰种植的达姆森李子的营养和抗氧化特性的实质性影响。
