Effects of variety, maturity and storage conditions on the allergic potential of kiwifruit and its relationship with antioxidant activity

Jin Wang; Lili Zhang; Xin Dong; Jun Wang; Vijaya Raghavan

doi:10.1016/j.fochx.2022.100467

Effects of variety, maturity and storage conditions on the allergic potential of kiwifruit and its relationship with antioxidant activity

Food Chem X. 2022 Oct 10:16:100467. doi: 10.1016/j.fochx.2022.100467. eCollection 2022 Dec 30.

Authors

Jin Wang¹, Lili Zhang¹, Xin Dong², Jun Wang³, Vijaya Raghavan²

Affiliations

¹ Key Laboratory of Environmental Medicine and Engineering, Ministry of Education, and Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing 210009, China.
² Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University, Sainte-Anne-de-Bellevue, QC H9X3V9, Canada.
³ College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.

Abstract

This work aimed to study the influences of physiological characteristics (variety, maturity, and fruit components) and storage conditions on the allergenic potential of kiwifruit. The results found kiwifruit allergen (Act d 2) is only measured in the green kiwifruit rather than golden kiwifruit. The Act d 2 content of seed is 2-fold and 4-fold higher than that of pulp and peel, respectively. The highest Act d 2 allergen content was determined in ripe kiwifruit, followed by overripe fruit and unripe fruit. A 50 % of enhancement in Act d 2 content was observed after 10-day storage at 20 °C. Further, the Act d 2 content showed a negative relationship with the ascorbic acid content and total antioxidant activity at various conditions. Thus, antioxidants as important factors may involve the regulation of Act d 2 in kiwifruit. These findings could provide a deep understanding in the distribution of Act d 2.

Keywords: Allergic potential; Antioxidant activity; Kiwifruit; Maturity; Storage conditions.