Repositorio Institucional
Repositorio Institucional
CONICET Digital
  • Inicio
  • EXPLORAR
    • AUTORES
    • DISCIPLINAS
    • COMUNIDADES
  • Estadísticas
  • Novedades
    • Noticias
    • Boletines
  • Ayuda
    • General
    • Datos de investigación
  • Acerca de
    • CONICET Digital
    • Equipo
    • Red Federal
  • Contacto
JavaScript is disabled for your browser. Some features of this site may not work without it.
  • INFORMACIÓN GENERAL
  • RESUMEN
  • ESTADISTICAS
 
Artículo

Changes in red pepper antioxidants as affected by UV-C treatments and storage at chilling temperature

Andrade Cuvi, Maria Jose; Vicente, Ariel RobertoIcon ; Concellón, AnalíaIcon ; Chaves, Alicia RaquelIcon
Fecha de publicación: 09/2011
Editorial: Elsevier Science
Revista: LWT - Food Science and Technology
ISSN: 0023-6438
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Alimentos y Bebidas

Resumen

Chilling injury (CI) is one of the main factors limiting refrigeration in several horticultural commodities of subtropical and tropical origin such as pepper. Short UV-C treatments before low temperature storage have been shown to reduce CI. In this work we wanted to test whether or not the reduced susceptibility to CI in UV-C treated fruits was associated with increased levels of antioxidant compounds and enzymes. Red peppers (Capsicum annuum L.) were treated with UV-C radiation (10kJ/m2) and stored at 0°C for 21d. During storage we analyzed chilling injury development, ascorbic (AA) and dehydroascorbic acids and DPPH radical scavenging capacity. We also followed superoxide dismutase (SOD), catalase (CAT), ascorbate peroxidase (APX) and guaiacol peroxidase (GPX) activities. CI increased rapidly when the fruit was stored for longer than 14d, but was significantly lower in UV-C treated peppers. Exposure to UV-C did not alter fruit color but reduced weight loss. Although AA and DPPH radical scavenging capacity were lower in the control, this occurred towards end of storage, when CI was already advanced. In contrast, SOD, CAT and APX activities were higher in UV-C treated fruits during the first 2 weeks of storage when the symptoms became visible. Results show that UV-C exposure prevents CI and weight loss in red pepper and suggest that this might be related to increased activity of antioxidant enzymes.
Palabras clave: IRRADIATION , FREE RADICALS , REACTIVE OXYGEN SPECIES , ASCORBIC ACID
Ver el registro completo
 
Archivos asociados
Thumbnail
 
Tamaño: 345.2Kb
Formato: PDF
.
Descargar
Licencia
info:eu-repo/semantics/openAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Atribución-NoComercial-SinDerivadas 2.5 Argentina (CC BY-NC-ND 2.5 AR)
Identificadores
URI: http://hdl.handle.net/11336/111670
DOI: http://dx.doi.org/10.1016/j.lwt.2011.01.027
URL: https://www.sciencedirect.com/science/article/pii/S0023643811000545
Colecciones
Articulos(CIDCA)
Articulos de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Citación
Andrade Cuvi, Maria Jose; Vicente, Ariel Roberto; Concellón, Analía; Chaves, Alicia Raquel; Changes in red pepper antioxidants as affected by UV-C treatments and storage at chilling temperature; Elsevier Science; LWT - Food Science and Technology; 44; 1; 9-2011; 1666-1671
Compartir
Altmétricas
 

Enviar por e-mail
Separar cada destinatario (hasta 5) con punto y coma.
  • Facebook
  • X Conicet Digital
  • Instagram
  • YouTube
  • Sound Cloud
  • LinkedIn

Los contenidos del CONICET están licenciados bajo Creative Commons Reconocimiento 2.5 Argentina License

https://www.conicet.gov.ar/ - CONICET

Inicio

Explorar

  • Autores
  • Disciplinas
  • Comunidades

Estadísticas

Novedades

  • Noticias
  • Boletines

Ayuda

Acerca de

  • CONICET Digital
  • Equipo
  • Red Federal

Contacto

Godoy Cruz 2290 (C1425FQB) CABA – República Argentina – Tel: +5411 4899-5400 repositorio@conicet.gov.ar
TÉRMINOS Y CONDICIONES