摘要
Vitamin C is widely regarded as one of the most important antioxidants in citrus fruits. The rapidly growing demand for fresh citrus fruits and their derivative products has prompted researchers to study factors affecting the vitamin C content. This review discusses postharvest factors influencing vitamin C content of citrus fruits. Vitamin C content in citrus fruits can be influenced by several factors such as postharvest treatment, storage conditions as well as oxidative stress. Postharvest treatments such as surface coating, heat treatments, irradiation, and ethylene degreening lead to better vitamin C retention. Additionally, improper temperature management may negatively affect the nutritional quality of the stored produce; vitamin C loss is intensified at higher storage temperatures. Although storage conditions favorable to water loss are known to accelerate vitamin C loss, the effect of low relative humidity (RH) on vitamin C content of citrus fruits has not yet been fully elucidated. Vitamin C retention is also improved when citrus fruits are stored in modified atmosphere packaging and controlled atmosphere (CA). Although the effect of postharvest treatments on vitamin C content has been intensively studied, the influence of chemical treatments warrants more research.
摘要译文
维生素C被广泛认为是柑橘类水果中最重要的抗氧化剂之一。对新鲜柑橘类水果及其衍生产品的快速增长的需求促使研究人员研究影响维生素C含量的因素。本综述讨论了影响柑橘类水果维生素C含量的采后因素。柑橘类水果中的维生素C含量可受几个因素的影响，如采后处理，储存条件以及氧化应激。收获后处理如表面涂层，热处理，照射和乙烯脱色导致更好的维生素C保留。另外，不正确的温度管理可能对存储的产品的营养质量产生不利影响;维生素C的损失在较高的储存温度下增强。虽然已知有利于水分流失的储存条件会加速维生素C的损失，低相对湿度（RH）对柑橘类水果维生素C含量的影响尚未得到充分阐述。当柑橘类水果储存在改良的气氛包装和受控气氛（CA）中时，维生素C的保留也得到改善。虽然采后处理对维生素C含量的影响已经深入研究，但化学处理的影响需要更多的研究。
Asanda Mditshwa[a]; Lembe Samukelo Magwaza[b]; Samson Zeray Tesfay[a]; Umezuruike Linus Opara[c][d]. Postharvest factors affecting vitamin C content of citrus fruits: A review[J]. Scientia Horticulturae, 2017,218: 95–104