Changes in antioxidants and taste-related compounds content during cold storage of fresh-cut red sweet peppers

Raffo, Antonio; Baiamonte, Irene; Paoletti, F.

doi:10.1007/s00217-007-0646-4

Cited by 28 publications

(24 citation statements)

References 23 publications

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“…Weight loss after harvesting depends on conditions of storage 18. Although one of the main limiting factors of postharvest quality of fresh pepper is represented by fruit shrivelling, associated with rapid water loss due to transpiration,12 this fact is less important in pepper destined for industry. In our study, fruit lost more than 3% weight when stored for 5 days at 18 °C or for 20 days at 8 °C (Table 2).…”

Section: Resultsmentioning

confidence: 99%

“…Cold storage is the main technique used to preserve the postharvest quality of fruits and vegetables 10. However, factors of quality degradation of sweet pepper during storage, such as decay development, susceptibility to chilling injury at temperatures below 7 °C and shrivelling associated with rapid water loss, limit the storage potential of pepper 11, 12…”

Section: Introductionmentioning

confidence: 99%

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Effect of storage conditions on sensory properties of Bierzo roasted pepper

Casquero

Sanz

Guerra

2010

J. Sci. Food Agric.

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The quality of roasted pepper was affected positively by storage conditions in terms of colour and uniformity, which were improved, and hardness, which was reduced. Newly roasted samples, on the other hand, obtained the lowest quality values. Therefore storage of pepper for up to 10 days was useful not only to extend the time of roasted pepper processing for companies but also to improve the sensory quality of roasted pepper without decreasing the roast yield of processed pepper.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of storage conditions on sensory properties of Bierzo roasted pepper

Casquero

Sanz

Guerra

2010

J. Sci. Food Agric.

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“…The latters are important in human diet and sensitive in minimal processing techniques (Raffo, Baimonte & Paoletti, 2008). The recommended controlled atmospheres (CA) vary widely depended on the processed cultivars and the degree of processing.…”

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confidence: 99%

Active Modified Atmosphere Packaging of Fresh-cut Bell Peppers: Effect on Quality Indices

Manolopoulou¹,

Lambrinos²,

Xanthopoulos³

2012

JFR

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Fresh-cut green bell peppers (Capsicum annuum L.) were stored in modified atmosphere packaging (MAP) made of impermeable high-density polyethylene film. Two in-packaging atmospheres and storage temperatures (0 o C and 5 o C) were tested. The respiration rate of the unpackaged produce and the in-package gas concentration, mass loss, firmness, skin colour, ascorbic acid and visual quality of the packaged produce were estimated. Cutting, increased respiration rate of the unpackaged produce by 24% compared to the intact produce for the same storage temperature. After 5 days of storage at 5 °C, significant O 2 depletion of the active modified atmosphere was found. Limited mass loss (0.4-0.5% of the initial mass) and firmness degradation were estimated in both storage temperatures due to the beneficial effect of packaging. The hue angle (h*) reduction was limited in all cases and the initial green colour was preserved. Initial ascorbic acid content was preserved at 0 °C, but significantly increased at 5 °C. The visual quality of the packaged produce was assessed by six trained panelists and found that was not significantly changed at 0 °C storage. In conclusion, the tested active MAP maintained the initial quality indices of fresh-cut peppers (cv. Twingo F1) for up to 10 days at 0 °C but not at 5 °C.

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“…Soluble solids loss during storage is normal because of cellular respiration in postharvest (Özden and Bayindirli, 2002). According to Raffo et al (2008) radiation during the crop and minimal processing did not affect soluble solid content, whereas, maturity stage and storage period affected reduction and accumulation. same work, 6º Brix is set as the minimum for optimally ripe fruits of cv.…”

Section: Resultsmentioning

confidence: 96%

“…Two phases are recognized during storage: a first phase in which accumulate soluble solids for 4-5 days, reaching a maximum relative concentration followed by a second phase that begin to decay. The increase in the soluble solids during the first days of storage may be due to concentration effect because of water loss in those days (González-Aguilar and Tiznado, 1993;Özden and Bayindirli, 2002;Raffo et al, 2008). Subsequent decreasing is due to its use as substrate in the process of cellular respiration (Conesa et al, 2007).…”

Section: Resultsmentioning

confidence: 99%

Effect Of Light Environment On Harvest Quality And Postharvest Behavior Of Minimally Processed Sweet Pepper

Frezza

Miquel

Logegaray

et al. 2016

ESJ

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The aim of this study was to evaluate the effect of two light environments on two maturity stages of sweet pepper and the postharvest behavior of minimally processed product using passive modified atmosphere. The size and fruit morphology were measured at harvest. Overall visual quality, gas concentration inside the bags, weight loss, soluble solids, firmness, electrolyte leakage, carotenoids and ascorbic acid were determined during the storage period. Results showed that quality parameters were affected by radiation and processing. Shaded pepper fruits showed higher water content and lower size compared to fruits exposed to full radiation. Fruit nutritional value was maintained, but after six days was not marketable. Visual quality of intact fruit was not affected without differences between treatments. Shelf life processed red fruits as julienne was reduced, being the worst performing during storage. Post-harvest visual quality was in relation to gases composition (O 2 and CO 2 ) inside the trays.

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Changes in antioxidants and taste-related compounds content during cold storage of fresh-cut red sweet peppers

Cited by 28 publications

References 23 publications

Effect of storage conditions on sensory properties of Bierzo roasted pepper

Effect of storage conditions on sensory properties of Bierzo roasted pepper

Active Modified Atmosphere Packaging of Fresh-cut Bell Peppers: Effect on Quality Indices

Effect Of Light Environment On Harvest Quality And Postharvest Behavior Of Minimally Processed Sweet Pepper

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