Effect of microwave treatment on bioactive compounds and color in tamarillo (Solanum betaceum Cav.) red variety

Abstract

The main aim of the present study was to determine the effect of microwave blanching bioactive compounds, and color in tamarillo (Solanum betaceum Cav.) red variety. Results that showed peroxidase enzyme inactivation based on microwave time and power, microwave blanching at 900 W for 45 seconds reduced residual peroxidase activity under 10% compared to control treatment. In microwave blanching, the content of vitamin C, total phenols, carotenoids, antioxidant activity, luminosity, chroma and yellowness index did not show a significant difference p > 0.05 compared to the conventional and fresh methods. On the other hand, vitamins B1, B3, B5, B6, tone and color change did present significant differences. Based on these findings, it is possible to suggest the use of microwave energy as an alternative to conventional blanching, in order to preserve nutritional and color characteristics in this fruit.