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Influence of Storage on Physiological Properties, Chemical Composition, and Bioactive Compounds on Cactus Pear Fruit (Opuntia ficus-indica (L.) Mill.)


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Título :
Influence of Storage on Physiological Properties, Chemical Composition, and Bioactive Compounds on Cactus Pear Fruit (Opuntia ficus-indica (L.) Mill.)
Autor :
Almansa Pascual de Riquelme, María Soledad
Andreu Coll, Lucía  
García Pastor, María Emma  
Valero, Daniel  
Amorós, Asunción  
Legua, Pilar  
Editor :
MDPI
Departamento:
Departamentos de la UMH::Biología Aplicada
Fecha de publicación:
2021-01
URI :
https://hdl.handle.net/11000/36259
Resumen :
Cactus pear (Opuntia ficus-indica (L.) Mill.) fruit from ‘Orito’ cultivar were stored at 2 ◦C and 90% RH for 28 days plus three days at 20 ◦C (shelf life, SL). This research analysed the changes in fruit quality parameters (weight loss, firmness, color, titratable acidity, and total soluble solids), ethylene production, respiration rate, antioxidant activity and bioactive compounds (total phenols and carotenoids) of cactus pear fruit during cold and shelf life storage. Under cold conditions, CO2 production decreased, and ethylene production increased slightly, while under shelf life conditions CO2 production increased and ethylene production increased more sharply. Firmness increased under cold conditions and did not change during shelf life period. The content of total soluble solids (TSS), titratable acidity (TA), pH, total carotenoids, and lipo-antioxidant activity (L-TAA) remained stable under both conservation conditions. However, hydro-antioxidant activity (H-TAA) increased under both cold and shelf life conditions, and total phenols remained stable during cold storage and increased under shelf life conditions. Besides, weight loss was acceptable under both storage conditions, and color changes were more pronounced under shelf life storage. These results show that the marketability of cactus pear fruit from ‘Orito’ cultivar was acceptable until the end of the storage under cold and shelf life conditions.
Palabras clave/Materias:
prickly pear
storage
shelf life
fruit quality
antioxidants
Tipo de documento :
info:eu-repo/semantics/article
Derechos de acceso:
info:eu-repo/semantics/openAccess
Attribution-NonCommercial-NoDerivatives 4.0 Internacional
DOI :
https://doi.org/10.3390/agriculture11010062
Aparece en las colecciones:
Artículos Biología Aplicada



Creative Commons La licencia se describe como: Atribución-NonComercial-NoDerivada 4.0 Internacional.