Changes in quality parameters, antioxidant compounds and enzymes of phenolic metabolism of hot water-treated organic ‘cherry’ peppers
Fecha
2018Autor
Ávalos Llano, Karina Roxana
Sgroppo, Sonia Cecilia
Chaves, Alicia Raquel
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The present study aimed to evaluate the effect of hot water treatment on the quality, content
of antioxidant compounds and activity of enzymes of the phenolic metabolism of organic
‘cherry’ peppers stored at 10°C for 14 days. The selected hot water treatment (55°C for 60
s) delayed the decay and kept the quality of ‘cherry’ peppers. Immediately after treatment,
the concentrations of hydroxycinnamic acid derivatives were unchanged, whereas on day 14
they were decreased. No noticeable adverse effects on the content of carotenoids, ascorbic
acid, total phenols, and glycosylated flavonoids or anti-radical activity were observed after
14 days. Immediately after the hot water treatment, the activities of phenylalanine-ammonialyase
(PAL) and polyphenoloxidase (PPO) decreased significantly, whereas that of peroxidase
(POD) increased. Throughout storage, PAL activity in treated peppers remained unchanged,
whereas PPO and POD activities increased. Therefore, the treatment at 55°C for 60 s allowed
maintaining the quality, inhibited PAL activity and did not markedly affect the content
of antioxidant compounds of ‘cherry’ peppers during storage. Our results suggest that this
treatment may be used as a nonpolluting and non-chemical technology to extend the shelf life
of organic ‘cherry’ peppers.
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