Effect of site and storage conditions on quality of industrial fresh pepper

Guerra, Marcos; Magdaleno, Ricardo; Casquero, Pedro A.

doi:10.1016/j.scienta.2011.06.027

Cited by 17 publications

(9 citation statements)

References 36 publications

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“…Unwashed sample showed initially a little higher pH value than that of washed samples. Although these results were well agreed with the results of Guerra et al. (2011) and Gonzalez and Tiznado (1993), we found opposite trends of TA and pH changes compared to the study of Ozden and Bayindirli (2002) with similar pepper sample.…”

Section: Resultssupporting

confidence: 89%

Physicochemical and microbial quality of stored green slender pepper treated with different washing solutions and packaging films

Chandra¹,

Kim²,

Kim³

2013

Food sci. technol. int.

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The effects of different washing solutions and packaging films on textural, biochemical and microbial quality of green slender peppers (Capsicum annuum L.) were evaluated. Fresh pepper samples were packaged either in 35 µm polypropylene or polyethylene bag without washing or after washing in tap water (TW), 100-ppm chlorine solution, 0.5% calcinated calcium solution followed by 25% ethanol rinsing (CC+E) and 1% citric acid solution followed by 50% ethanol spray (CA+E) and then stored at 10 for 4 weeks. Significant differences were found in gas composition between the two packaging films. Changes in skin puncture force, hue angle, soluble solid content, titratable acidity and pH were statistically insignificant. Chlorophyll a, chlorophyll b and total chlorophyll content declined significantly (P < 0.05) in all treatments during storage. Significant reduction (P < 0.05) in aerobic plate count was found in all washing treatments compared to unwashed sample except in TW. Yeast and mold count of chlorine and CC+E-treated samples were lower than other treatments. Samples of these two treatments also received marketable limit of visual quality scores until 4 weeks of storage in polypropylene film. Results suggest that CC+E could be a potential sanitizer and alternative to chlorine washing and polypropylene film would provide a little better advantage than polyethylene for green slender pepper.

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Section: Resultssupporting

confidence: 89%

Physicochemical and microbial quality of stored green slender pepper treated with different washing solutions and packaging films

Chandra¹,

Kim²,

Kim³

2013

Food sci. technol. int.

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“…A number of phytochemicals that are present in peppers such as phenolics, vitamin C, vitamin E, and carotenoids may contribute to antioxidant activity and consequently show various pharmacological and nutritional activities (Balasundram et al, 2006;Burton and Traber, 1990;Guil-Guerrero et al, 2006;Khor and Chieng, 1997;Manach et al, 2005;Marangoni and Poli, 2010;Rietjens et al, 2002;van Rensburg et al, 2000;Zhuang et al, 2012). The amounts of these phytonutrient compounds, however, are readily affected by various genetic and environmental factors such as the variety, cultivation practices, and even cultivation year (Bae et al, 2012;Deepa et al, 2007;Guerra et al, 2011;Howard et al, 2000;Marin et al, 2009;Menichini et al, 2009;Topuz and Ozdemir, 2007;Wahyuni et al, 2011). The ripening of pepper fruit is also an important factor in determining phytonutrient contents because during fruit ripening, pepper fruits undergo significant physiological, biochemical, and structural changes that in turn result in changes in color, flavor, firmness, and market quality (Cisneros-Pineda et al, 2007;Conforti et al, 2007;Deepa et al, 2007;Howard et al, 2000;Weryszko-Chmielewska and Michalojc, 2011).…”

mentioning

confidence: 99%

Ripening-dependent Changes in Phytonutrients and Antioxidant Activity of Red Pepper (Capsicum annuum L.) Fruits Cultivated under Open-field Conditions

Bhandari

Jung²,

Baek³

et al. 2013

horts

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To understand ripening-dependent changes in phytonutrients, five commercial cultivars of red peppers (Capsicum annuum L.) grown in an open field in Taean, South Korea, were selected and their fruits were harvested at green mature (GM), intermediate breaker (BR), and red ripe (RR) stages and their phytonutrient contents and antioxidant activities were compared. Three major patterns in relation to ripening progress were observed. First, continuous increases were observed in vitamin C, total phenol, vitamin E (especially α-tocopherol), total free sugar, β-carotene, linolenic acid content, and antioxidant activity. Second, decreasing patterns were observed in phytosterols (campesterol, stigmasterol, and β-sitosterol) and linoleic acid. Third, total flavonoid and squalene contents were relatively higher at the BR stage compared with the GM and RR stages. These results indicate that each phytonutrient has a unique pattern of accumulation and degradation during the fruit-maturing process. Unlike the mentioned phytonutrients, which showed similar patterns in all tested cultivars, capsaicinoids exhibited quite different patterns of ripening-dependent changes among the cultivars. Throughout the ripening processes, positive correlations with antioxidant activity were observed in vitamin E (r = 0.814**), β-carotene (r = 0.772*), vitamin C (r = 0.610**), and total phenol (r = 0.595**) contents, whereas capsaicinoids, total flavonoid, and phytosterols exhibited no or slightly negative correlations. In conclusion, the ripening of red pepper fruits is accompanied by continuous increments in various phytonutrients and subsequent antioxidant activity.

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“…Intact fruit showed lower hº, while the opposite occurred in green pepper julienne, associated with the loss of chlorophyll. According to Guerra et al (2011) the fruit red colour enhances during storage period (a* value increased to 24.65% in 10 days of refrigerated storage at 8°C). In our experiment, red fruits were less affected compared with Guerra et al (2011), an increase of 13 % in a* value was recorded).…”

Section: Resultsmentioning

confidence: 99%

“…According to Guerra et al (2011) the fruit red colour enhances during storage period (a* value increased to 24.65% in 10 days of refrigerated storage at 8°C). In our experiment, red fruits were less affected compared with Guerra et al (2011), an increase of 13 % in a* value was recorded). On the other hand, Smith et al (2006) reported in your research the relationship between water losses with brightness loses.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

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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Effect of site and storage conditions on quality of industrial fresh pepper

Cited by 17 publications

References 36 publications

Physicochemical and microbial quality of stored green slender pepper treated with different washing solutions and packaging films

Physicochemical and microbial quality of stored green slender pepper treated with different washing solutions and packaging films

Ripening-dependent Changes in Phytonutrients and Antioxidant Activity of Red Pepper (Capsicum annuum L.) Fruits Cultivated under Open-field Conditions

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

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