Changes in antioxidants and taste-related compounds content during cold storage of fresh-cut red sweet peppers |
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Authors: | A Raffo I Baiamonte F Paoletti |
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Affiliation: | (1) National Institute for Food and Nutrition Research (INRAN), Via Ardeatina 546, 00178 Rome, Italy |
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Abstract: | Changes in antioxidants (ascorbic acid, phenolic compounds and carotenoids) and in taste-related compounds (sugars and organic
acids) content were monitored in fresh-cut red sweet peppers (Capsicum annuum L., local ecotype “Peperone Cornetto di Pontecorvo”) during 9 days of cold storage. Pepper slices were placed in polystyrene
trays, wrapped with a polyvinyl chloride film, and stored at 4 °C or at 8 °C; besides, to evaluate the effect of a prestorage
hot water treatment, half of the slices were subjected to a dipping treatment in water at 53 °C for 4 min, before packaging
and storage. During storage limited changes in O2 and CO2 concentrations were observed within all packages. Storage temperature strongly affected weight loss: at the end of the storage
time it was <3 and >10% in fruits stored at 4 and 8 °C, respectively. Sugars (glucose and fructose) content showed a significant
increase (+11%) only in fruits stored at 8 °C; this change was due to a concentration effect associated to water loss. A higher
increase (+23 and +17% in fruits stored at 8 and 4 °C) was observed in organic acids (citric and malic) content. Minimal processing
and storage produced only a quite limited degradation of ascorbic acid. Both hydroxycinnamic acid derivatives and flavonoids
accumulated in fruits stored at 8 °C (and not heat treated), whereas at 4 °C phenolics accumulation appeared to be partially
inhibited. All the main carotenoids (capsanthin, cucurbitaxanthin A, zeaxanthin, β-carotene and β-cryptoxanthin) markedly
accumulated in fruits stored at 8 °C (not heat treated), and showed a general decrease at 4 °C. Hot water treatment did seem
to affect organic acids metabolism, though it did not promote ascorbic acid degradation. In addition, it inhibited both phenolics
and carotenoid accumulation in fruits stored at 8 °C. |
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Keywords: | Fresh-cut Capsicum annuum L Hot water treatment Ascorbic acid Phenolic compounds Carotenoids Sugars Organic acids |
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