Quality and antioxidant properties of whole and fresh cut 'cherry' peppers during storage at 10 °C

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Changes on quality and antioxidant properties of whole and fresh cut (without the core) peppers (Capsicum annuum, L. cv. ‘Cherry’), stored for 10 days at 10ºC in PET trays covered with PVC film were studied. During the storage their general appearance, fungal decay, color, respiration rate, sugar co...

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Autores principales: Ávalos Llano, Karina Roxana, Sgroppo, Sonia Cecilia, Chaves, Alicia Raquel
Formato: Artículo
Lenguaje:Inglés
Publicado: Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura 2022
Materias:
Cherry peppers
Antioxidant capacity
Total phenols
Ascorbic acid
Pimientos cherry
Capacidad antioxidante
Fenoles totales
Ácido ascórbico
Acceso en línea:http://repositorio.unne.edu.ar/123456789/31222
Aporte de:
RIUNNE - Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE) de Universidad Nacional del Nordeste
id I48-R184-123456789-31222
record_format dspace
institution Universidad Nacional del Nordeste
institution_str I-48
repository_str R-184
collection RIUNNE - Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE)
language Inglés
topic Cherry peppers
Antioxidant capacity
Total phenols
Ascorbic acid
Pimientos cherry
Capacidad antioxidante
Fenoles totales
Ácido ascórbico
spellingShingle Cherry peppers
Antioxidant capacity
Total phenols
Ascorbic acid
Pimientos cherry
Capacidad antioxidante
Fenoles totales
Ácido ascórbico
Ávalos Llano, Karina Roxana
Sgroppo, Sonia Cecilia
Chaves, Alicia Raquel
Quality and antioxidant properties of whole and fresh cut 'cherry' peppers during storage at 10 °C
topic_facet Cherry peppers
Antioxidant capacity
Total phenols
Ascorbic acid
Pimientos cherry
Capacidad antioxidante
Fenoles totales
Ácido ascórbico
description Changes on quality and antioxidant properties of whole and fresh cut (without the core) peppers (Capsicum annuum, L. cv. ‘Cherry’), stored for 10 days at 10ºC in PET trays covered with PVC film were studied. During the storage their general appearance, fungal decay, color, respiration rate, sugar content and firmness were evaluated. Changes on carotenoids, total phenols, ascorbic acid and antioxidant capacity were also studied. Immediately after cutting and throughout the storage, an increase in respiration rate was found. No differences in color evolution were observed during storage between whole and fresh cut fruits. There were no differences in firmness, total sugars and carotenoids between whole and cut fruits either. Total phenols, ascorbic acid and antioxidant capacity did not change largely in both intact and without core peppers during the experiences. However at the end of the storage period (10 days), whole pepper fruit displayed good general appearance and overall higher quality than de-cored fruit. Results suggest that Cherry peppers could be marketed as fresh-cut peppers in the type of without core fruits, although they would be only stored for 6-7 days at 10ºC.
format Artículo
author Ávalos Llano, Karina Roxana
Sgroppo, Sonia Cecilia
Chaves, Alicia Raquel
author_facet Ávalos Llano, Karina Roxana
Sgroppo, Sonia Cecilia
Chaves, Alicia Raquel
author_sort Ávalos Llano, Karina Roxana
title Quality and antioxidant properties of whole and fresh cut 'cherry' peppers during storage at 10 °C
title_short Quality and antioxidant properties of whole and fresh cut 'cherry' peppers during storage at 10 °C
title_full Quality and antioxidant properties of whole and fresh cut 'cherry' peppers during storage at 10 °C
title_fullStr Quality and antioxidant properties of whole and fresh cut 'cherry' peppers during storage at 10 °C
title_full_unstemmed Quality and antioxidant properties of whole and fresh cut 'cherry' peppers during storage at 10 °C
title_sort quality and antioxidant properties of whole and fresh cut 'cherry' peppers during storage at 10 °c
publisher Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura
publishDate 2022
url http://repositorio.unne.edu.ar/123456789/31222
work_keys_str_mv AT avalosllanokarinaroxana qualityandantioxidantpropertiesofwholeandfreshcutcherrypeppersduringstorageat10c
AT sgropposoniacecilia qualityandantioxidantpropertiesofwholeandfreshcutcherrypeppersduringstorageat10c
AT chavesaliciaraquel qualityandantioxidantpropertiesofwholeandfreshcutcherrypeppersduringstorageat10c
bdutipo_str Repositorios
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