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dc.contributor.author
Rodoni, Luis Maria  
dc.contributor.author
Hasperué, Héctor Joaquín  
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Ortiz, Cristian Matias  
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Lemoine, María Laura  
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Concellón, Analía  
dc.contributor.author
Vicente, Ariel Roberto  
dc.date.available
2016-12-26T20:25:44Z  
dc.date.issued
2016-07  
dc.identifier.citation
Rodoni, Luis Maria; Hasperué, Héctor Joaquín; Ortiz, Cristian Matias; Lemoine, María Laura; Concellón, Analía; et al.; Combined use of mild heat treatment and refrigeration to extend the postharvest life of organic pepper sticks, as affected by fruit maturity stage; Elsevier Science; Postharvest Biology And Technology; 117; 7-2016; 168–176  
dc.identifier.issn
0925-5214  
dc.identifier.uri
http://hdl.handle.net/11336/10230  
dc.description.abstract
Given the proscription of using chemicals from synthesis, the alternatives for postharvest management of organic produce are limited. Consequently, great interest is being devoted to develop and optimize alternative postharvest approaches. In this work we tested mild heat treatments for green and red fresh-cut peppers and evaluated their effect on quality maintenance under normal distribution and retail temperatures (4 °C). Pepper sticks (1 × 5 cm) at red and green ripening stages were heat-treated (HT) by immersion in water at 45, 50 or 55 °C (1, 3 or 5 min) and quality maintenance during storage was evaluated. Green peppers were more tolerant to HT than red fruit. Both green and ripe peppers subjected to hot water dips at 45 °C for 3 min showed lower spoilage than the control. The treatments markedly reduced soft rots (2 and 4 fold for red and green fruit respectively). Hot water dips also prevented shriveling, weight loss, color changes and contributed to maintain lower fruit respiration during storage. The treatments did not alter sugar content, acidity or antioxidant capacity. Despite of the effective control of soft rots only a slight reduction of microbial counts (<1 log CFU g−1) was found. This suggests that other responses besides biocide effects or microbial wash-off are involved. The treatments delayed pectin solubilization and softening and prevented membrane leakage. Short mild heat treatments (45 °C, 3 min) may be a simple and appealing non-chemical approach to supplement the benefits of low temperature management, extending the shelf life of organic fresh-cut green and red peppers.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Elsevier Science  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
Quality  
dc.subject
Pepper  
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Postharvest  
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Fresh Cut  
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Minimally  
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Processed  
dc.subject.classification
Alimentos y Bebidas  
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Otras Ingenierías y Tecnologías  
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INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Combined use of mild heat treatment and refrigeration to extend the postharvest life of organic pepper sticks, as affected by fruit maturity stage  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2016-12-12T14:12:36Z  
dc.journal.volume
117  
dc.journal.pagination
168–176  
dc.journal.pais
Países Bajos  
dc.journal.ciudad
Amsterdam  
dc.description.fil
Fil: Rodoni, Luis Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata; Argentina  
dc.description.fil
Fil: Hasperué, Héctor Joaquín. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata; Argentina  
dc.description.fil
Fil: Ortiz, Cristian Matias. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata; Argentina  
dc.description.fil
Fil: Lemoine, María Laura. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; Argentina  
dc.description.fil
Fil: Concellón, Analía. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina  
dc.description.fil
Fil: Vicente, Ariel Roberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; Argentina  
dc.journal.title
Postharvest Biology And Technology  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.postharvbio.2015.11.016