Rising levels of antioxidative phyllobilins in stored agricultural produce and their impact on consumer acceptance

摘要

a Snapshots of a time-lapse study (videos available as Supplementary Material) showing the aging progress of iceberg lettuce and cucumbers during home storage. b Phyllobilin contents in lettuce and cucumbers significantly increased with storage time (box-and-whiskers plot (lettuce): box 25–75%, whiskers min–max, line at median; floating bars (cucumber): min–max, line at mean value; *p < 0.05, **p < 0.01, ***p < 0.001). c End-of-storage extracts of the lettuce and cucumbers have significantly higher antioxidative in vitro activity compared to freshly bought produce. Values expressed relative to the antioxidant Trolox (*p < 0.05). Mean values ± s.e.m are shown.