Quality retention of fresh-cut pepper as affected by atmosphere gas composition and ripening stage

Autores
Rodoni, Luis Maria; Vicente, Ariel Roberto; Azevedo, Silvia; Concellón, Analía; Cunha, Luis M.
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The responses of fresh-cut (FC) vegetables to CO2 and O2 levels depend on their ripening stage and degree of processing. In this work we evaluated the effect of storage under different CO2 (2.5; 5; 10 and 15 kPa) and O2 (2.5 and 5 kPa) combinations or air on quality retention of FC green and red pepper. Atmospheres with 15 kPa CO2 caused physiological injury at both ripening stages. Red pepper strips were less tolerant to CO2 enrichment within the range 5e10 kPa. Ripe FC peppers were also more sensitive to O2 reductions below 5 kPa. Marked benefits were obtained at both ripening stages with 5 kPa O2 þ 5 kPa CO2. CA-stored strips showed lower spoilage and dehydration and ion leakage. Storage under 5 kPa O2 þ 5 kPa CO2 was highly effective to maintain the firmness and resistance to bending of the strips. The selected CA caused no alterations in color, acidity, sugars and antioxidants and was effective to maintain lower respiration rate. CA maintained lower counts of mesophilic bacteria, yeasts and molds in red ripe strips.
Fil: Rodoni, Luis Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata; Argentina
Fil: Vicente, Ariel Roberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; Argentina
Fil: Azevedo, Silvia. Universidade Do Porto. Faculdade de Ciências; Portugal
Fil: Concellón, Analía. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina
Fil: Cunha, Luis M.. Universidade Do Porto. Faculdade de Ciências; Portugal
Materia
Capsicum Annuum L
Microbial Growth
Texture
Color
Storage
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/10506
Acceder
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Quality retention of fresh-cut pepper as affected by atmosphere gas composition and ripening stageRodoni, Luis MariaVicente, Ariel RobertoAzevedo, SilviaConcellón, AnalíaCunha, Luis M.Capsicum Annuum LMicrobial GrowthTextureColorStoragehttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The responses of fresh-cut (FC) vegetables to CO2 and O2 levels depend on their ripening stage and degree of processing. In this work we evaluated the effect of storage under different CO2 (2.5; 5; 10 and 15 kPa) and O2 (2.5 and 5 kPa) combinations or air on quality retention of FC green and red pepper. Atmospheres with 15 kPa CO2 caused physiological injury at both ripening stages. Red pepper strips were less tolerant to CO2 enrichment within the range 5e10 kPa. Ripe FC peppers were also more sensitive to O2 reductions below 5 kPa. Marked benefits were obtained at both ripening stages with 5 kPa O2 þ 5 kPa CO2. CA-stored strips showed lower spoilage and dehydration and ion leakage. Storage under 5 kPa O2 þ 5 kPa CO2 was highly effective to maintain the firmness and resistance to bending of the strips. The selected CA caused no alterations in color, acidity, sugars and antioxidants and was effective to maintain lower respiration rate. CA maintained lower counts of mesophilic bacteria, yeasts and molds in red ripe strips.Fil: Rodoni, Luis Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata; ArgentinaFil: Vicente, Ariel Roberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; ArgentinaFil: Azevedo, Silvia. Universidade Do Porto. Faculdade de Ciências; PortugalFil: Concellón, Analía. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; ArgentinaFil: Cunha, Luis M.. Universidade Do Porto. Faculdade de Ciências; PortugalElsevier Science2015-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/10506Rodoni, Luis Maria; Vicente, Ariel Roberto; Azevedo, Silvia; Concellón, Analía; Cunha, Luis M.; Quality retention of fresh-cut pepper as affected by atmosphere gas composition and ripening stage; Elsevier Science; Lwt - Food Science And Technology; 60; 1; 1-2015; 109-1140023-6438enginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2014.08.023info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:32:32Zoai:ri.conicet.gov.ar:11336/10506instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:32:32.297CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Quality retention of fresh-cut pepper as affected by atmosphere gas composition and ripening stage
title Quality retention of fresh-cut pepper as affected by atmosphere gas composition and ripening stage
spellingShingle Quality retention of fresh-cut pepper as affected by atmosphere gas composition and ripening stage
Rodoni, Luis Maria
Capsicum Annuum L
Microbial Growth
Texture
Color
Storage
title_short Quality retention of fresh-cut pepper as affected by atmosphere gas composition and ripening stage
title_full Quality retention of fresh-cut pepper as affected by atmosphere gas composition and ripening stage
title_fullStr Quality retention of fresh-cut pepper as affected by atmosphere gas composition and ripening stage
title_full_unstemmed Quality retention of fresh-cut pepper as affected by atmosphere gas composition and ripening stage
title_sort Quality retention of fresh-cut pepper as affected by atmosphere gas composition and ripening stage
dc.creator.none.fl_str_mv Rodoni, Luis Maria
Vicente, Ariel Roberto
Azevedo, Silvia
Concellón, Analía
Cunha, Luis M.
author Rodoni, Luis Maria
author_facet Rodoni, Luis Maria
Vicente, Ariel Roberto
Azevedo, Silvia
Concellón, Analía
Cunha, Luis M.
author_role author
author2 Vicente, Ariel Roberto
Azevedo, Silvia
Concellón, Analía
Cunha, Luis M.
author2_role author
author
author
author
dc.subject.none.fl_str_mv Capsicum Annuum L
Microbial Growth
Texture
Color
Storage
topic Capsicum Annuum L
Microbial Growth
Texture
Color
Storage
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The responses of fresh-cut (FC) vegetables to CO2 and O2 levels depend on their ripening stage and degree of processing. In this work we evaluated the effect of storage under different CO2 (2.5; 5; 10 and 15 kPa) and O2 (2.5 and 5 kPa) combinations or air on quality retention of FC green and red pepper. Atmospheres with 15 kPa CO2 caused physiological injury at both ripening stages. Red pepper strips were less tolerant to CO2 enrichment within the range 5e10 kPa. Ripe FC peppers were also more sensitive to O2 reductions below 5 kPa. Marked benefits were obtained at both ripening stages with 5 kPa O2 þ 5 kPa CO2. CA-stored strips showed lower spoilage and dehydration and ion leakage. Storage under 5 kPa O2 þ 5 kPa CO2 was highly effective to maintain the firmness and resistance to bending of the strips. The selected CA caused no alterations in color, acidity, sugars and antioxidants and was effective to maintain lower respiration rate. CA maintained lower counts of mesophilic bacteria, yeasts and molds in red ripe strips.
Fil: Rodoni, Luis Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata; Argentina
Fil: Vicente, Ariel Roberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; Argentina
Fil: Azevedo, Silvia. Universidade Do Porto. Faculdade de Ciências; Portugal
Fil: Concellón, Analía. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina
Fil: Cunha, Luis M.. Universidade Do Porto. Faculdade de Ciências; Portugal
description The responses of fresh-cut (FC) vegetables to CO2 and O2 levels depend on their ripening stage and degree of processing. In this work we evaluated the effect of storage under different CO2 (2.5; 5; 10 and 15 kPa) and O2 (2.5 and 5 kPa) combinations or air on quality retention of FC green and red pepper. Atmospheres with 15 kPa CO2 caused physiological injury at both ripening stages. Red pepper strips were less tolerant to CO2 enrichment within the range 5e10 kPa. Ripe FC peppers were also more sensitive to O2 reductions below 5 kPa. Marked benefits were obtained at both ripening stages with 5 kPa O2 þ 5 kPa CO2. CA-stored strips showed lower spoilage and dehydration and ion leakage. Storage under 5 kPa O2 þ 5 kPa CO2 was highly effective to maintain the firmness and resistance to bending of the strips. The selected CA caused no alterations in color, acidity, sugars and antioxidants and was effective to maintain lower respiration rate. CA maintained lower counts of mesophilic bacteria, yeasts and molds in red ripe strips.
publishDate 2015
dc.date.none.fl_str_mv 2015-01
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/10506
Rodoni, Luis Maria; Vicente, Ariel Roberto; Azevedo, Silvia; Concellón, Analía; Cunha, Luis M.; Quality retention of fresh-cut pepper as affected by atmosphere gas composition and ripening stage; Elsevier Science; Lwt - Food Science And Technology; 60; 1; 1-2015; 109-114
0023-6438
url http://hdl.handle.net/11336/10506
identifier_str_mv Rodoni, Luis Maria; Vicente, Ariel Roberto; Azevedo, Silvia; Concellón, Analía; Cunha, Luis M.; Quality retention of fresh-cut pepper as affected by atmosphere gas composition and ripening stage; Elsevier Science; Lwt - Food Science And Technology; 60; 1; 1-2015; 109-114
0023-6438
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2014.08.023
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1844612992820314112
score 13.070432

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