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
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/62738

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network_name_str CONICET Digital (CONICET)
spelling 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
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