Quality and antioxidant properties of whole and fresh cut 'Cherry' peppers during storage at 10 °C
- Autores
- Avalos Llano, Karina Roxana; Sgroppo, Sonia Cecilia; Chaves, Alicia Raquel
- Año de publicación
- 2009
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- 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.
Se estudiaron los cambios de calidad y propiedades antioxidantes de pimientos (Capsicum annuum, L. cv ‘Cherry’) enteros y descorazonados, conservados a 10ºC durante 10 días en bandejas PET cubiertas con film de PVC. Durante ese periodo se evaluó la apariencia general, color, actividad respiratoria, contenido de azúcares totales y firmeza de los frutos, así como también las modificaciones en el contenido de carotenoides y fenoles totales, ácido ascórbico y capacidad antioxidante. Inmediatamente después del corte y a lo largo del almacenamiento, se notó un incremento de la actividad respiratoria. El color superficial prácticamente no varió y no se observaron diferencias significativas entre frutos enteros y descorazonados en la firmeza, contenido de azúcares totales y carotenoides. En pimientos enteros y descorazonados los contenidos de fenoles totales, ácido ascórbico y capacidad antioxidante, no variaron notoriamente durante el almacenamiento. Sin embargo, al finalizar la experiencia (10 días), los frutos enteros presentaron una apariencia general buena y mayor calidad global que los pimientos descorazonados. Los resultados sugieren que el pimiento Cherry podría comercializarse como pimiento fresco cortado en la forma descorazonada, aunque debería almacenarse por sólo 6-7 días a 10ºC.
Fil: Avalos Llano, Karina Roxana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina
Fil: Sgroppo, Sonia Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina
Fil: Chaves, Alicia Raquel. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de La Plata; Argentina - Materia
-
CHERRY PEPPERS
ANTIOXIDANT CAPACITY
TOTAL PHENOLS
ASCORBIC ACID
Cherry peppers
antioxidant capacity
total phenols
ascorbic acid - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/62738
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Quality and antioxidant properties of whole and fresh cut 'Cherry' peppers during storage at 10 °CAvalos Llano, Karina RoxanaSgroppo, Sonia CeciliaChaves, Alicia RaquelCHERRY PEPPERSANTIOXIDANT CAPACITYTOTAL PHENOLSASCORBIC ACIDCherry peppersantioxidant capacitytotal phenolsascorbic acidhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Changes 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.Se estudiaron los cambios de calidad y propiedades antioxidantes de pimientos (Capsicum annuum, L. cv ‘Cherry’) enteros y descorazonados, conservados a 10ºC durante 10 días en bandejas PET cubiertas con film de PVC. Durante ese periodo se evaluó la apariencia general, color, actividad respiratoria, contenido de azúcares totales y firmeza de los frutos, así como también las modificaciones en el contenido de carotenoides y fenoles totales, ácido ascórbico y capacidad antioxidante. Inmediatamente después del corte y a lo largo del almacenamiento, se notó un incremento de la actividad respiratoria. El color superficial prácticamente no varió y no se observaron diferencias significativas entre frutos enteros y descorazonados en la firmeza, contenido de azúcares totales y carotenoides. En pimientos enteros y descorazonados los contenidos de fenoles totales, ácido ascórbico y capacidad antioxidante, no variaron notoriamente durante el almacenamiento. Sin embargo, al finalizar la experiencia (10 días), los frutos enteros presentaron una apariencia general buena y mayor calidad global que los pimientos descorazonados. Los resultados sugieren que el pimiento Cherry podría comercializarse como pimiento fresco cortado en la forma descorazonada, aunque debería almacenarse por sólo 6-7 días a 10ºC.Fil: Avalos Llano, Karina Roxana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; ArgentinaFil: Sgroppo, Sonia Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; ArgentinaFil: Chaves, Alicia Raquel. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de La Plata; ArgentinaUniversidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura2009-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/62738Avalos 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; Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Facena; 25; 10-2009; 21-320325-42161851-507XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.30972/fac.2503433info:eu-repo/semantics/altIdentifier/url/http://revistas.unne.edu.ar/index.php/fce/article/view/3433info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:52:39Zoai:ri.conicet.gov.ar:11336/62738instacron: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:34982025-09-03 09:52:39.895CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Quality and antioxidant properties of whole and fresh cut 'Cherry' peppers during storage at 10 °C |
title |
Quality and antioxidant properties of whole and fresh cut 'Cherry' peppers during storage at 10 °C |
spellingShingle |
Quality and antioxidant properties of whole and fresh cut 'Cherry' peppers during storage at 10 °C Avalos Llano, Karina Roxana CHERRY PEPPERS ANTIOXIDANT CAPACITY TOTAL PHENOLS ASCORBIC ACID Cherry peppers antioxidant capacity total phenols ascorbic acid |
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 |
dc.creator.none.fl_str_mv |
Avalos Llano, Karina Roxana Sgroppo, Sonia Cecilia Chaves, Alicia Raquel |
author |
Avalos Llano, Karina Roxana |
author_facet |
Avalos Llano, Karina Roxana Sgroppo, Sonia Cecilia Chaves, Alicia Raquel |
author_role |
author |
author2 |
Sgroppo, Sonia Cecilia Chaves, Alicia Raquel |
author2_role |
author author |
dc.subject.none.fl_str_mv |
CHERRY PEPPERS ANTIOXIDANT CAPACITY TOTAL PHENOLS ASCORBIC ACID Cherry peppers antioxidant capacity total phenols ascorbic acid |
topic |
CHERRY PEPPERS ANTIOXIDANT CAPACITY TOTAL PHENOLS ASCORBIC ACID Cherry peppers antioxidant capacity total phenols ascorbic acid |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
dc.description.none.fl_txt_mv |
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. Se estudiaron los cambios de calidad y propiedades antioxidantes de pimientos (Capsicum annuum, L. cv ‘Cherry’) enteros y descorazonados, conservados a 10ºC durante 10 días en bandejas PET cubiertas con film de PVC. Durante ese periodo se evaluó la apariencia general, color, actividad respiratoria, contenido de azúcares totales y firmeza de los frutos, así como también las modificaciones en el contenido de carotenoides y fenoles totales, ácido ascórbico y capacidad antioxidante. Inmediatamente después del corte y a lo largo del almacenamiento, se notó un incremento de la actividad respiratoria. El color superficial prácticamente no varió y no se observaron diferencias significativas entre frutos enteros y descorazonados en la firmeza, contenido de azúcares totales y carotenoides. En pimientos enteros y descorazonados los contenidos de fenoles totales, ácido ascórbico y capacidad antioxidante, no variaron notoriamente durante el almacenamiento. Sin embargo, al finalizar la experiencia (10 días), los frutos enteros presentaron una apariencia general buena y mayor calidad global que los pimientos descorazonados. Los resultados sugieren que el pimiento Cherry podría comercializarse como pimiento fresco cortado en la forma descorazonada, aunque debería almacenarse por sólo 6-7 días a 10ºC. Fil: Avalos Llano, Karina Roxana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina Fil: Sgroppo, Sonia Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina Fil: Chaves, Alicia Raquel. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de La Plata; Argentina |
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. |
publishDate |
2009 |
dc.date.none.fl_str_mv |
2009-10 |
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/11336/62738 Avalos 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; Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Facena; 25; 10-2009; 21-32 0325-4216 1851-507X CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/62738 |
identifier_str_mv |
Avalos 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; Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Facena; 25; 10-2009; 21-32 0325-4216 1851-507X CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/doi/10.30972/fac.2503433 info:eu-repo/semantics/altIdentifier/url/http://revistas.unne.edu.ar/index.php/fce/article/view/3433 |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
dc.format.none.fl_str_mv |
application/pdf application/pdf application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura |
publisher.none.fl_str_mv |
Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura |
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_ |
1842269174046392320 |
score |
13.13397 |