Changes in red pepper antioxidants as affected by UV-C treatments and storage at chilling temperature
- Andrade Cuvi, Maria Jose
- Vicente, Ariel Roberto
- Concellón, Analía
- Chaves, Alicia Raquel
DOIAbstract
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 gu...
Add to ORKG