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dc.date.accessioned 2020-08-10T13:08:06Z
dc.date.available 2020-08-10T13:08:06Z
dc.date.issued 2009-10
dc.identifier.uri http://sedici.unlp.edu.ar/handle/10915/101761
dc.description.abstract 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. en
dc.description.abstract 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. es
dc.format.extent 21-32 es
dc.language en es
dc.subject Cherry peppers es
dc.subject Antioxidant capacity es
dc.subject Total phenols es
dc.subject Ascorbic acid es
dc.title Quality and antioxidant properties of whole and fresh cut 'Cherry' peppers during storage at 10 °C en
dc.type Articulo es
sedici.identifier.uri https://ri.conicet.gov.ar/11336/62738 es
sedici.identifier.other https://dx.doi.org/10.30972/fac.2503433 es
sedici.identifier.other hdl:11336/62738 es
sedici.identifier.issn 1851-507X es
sedici.creator.person Avalos Llano, Karina Roxana es
sedici.creator.person Sgroppo, Sonia Cecilia es
sedici.creator.person Chaves, Alicia Raquel es
sedici.subject.materias Ingeniería Química es
sedici.description.fulltext true es
mods.originInfo.place Centro de Investigación y Desarrollo en Criotecnología de Alimentos es
sedici.subtype Articulo es
sedici.rights.license Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
sedici.rights.uri http://creativecommons.org/licenses/by-nc-sa/4.0/
sedici.description.peerReview peer-review es
sedici.relation.journalTitle FACENA es
sedici.relation.journalVolumeAndIssue vol. 25 es


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Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) Except where otherwise noted, this item's license is described as Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)