Artículo

Quality attributes and antioxidant properties of Serrano chili peppers (Capsicum annuum L.) affected by thermal conditions postharvest

  • F. D. Miranda-Molina /
  • S. Valle-Guadarrama /
  • D. Guerra-Ramírez /
  • M. D.l. Arévalo-Galarza /
  • M. Pérez-Grajales /
  • F. Artés-Hernández
Journal ar
International Food Research Journal
  • Volumen: 26
  • Número: 2
  • Fecha: 01 enero 2019
  • Páginas: 1889-1898
  • ISSN: 22317546 19854668
  • Tipo de fuente: Revista
  • Tipo de documento: Artículo
  • Editorial: Universiti Putra Malaysiason@upm.edu.my
© 2020 Universiti Putra Malaysia.Fruits of the genus Capsicum are common food ingredients in many countries; therefore it is important to preserve their nutritional properties. The objective of the present work was to evaluate the modification of the quality attributes and antioxidant properties of Serrano chili peppers (Capsicum annuum L.) during the postharvest period under different thermal conditions. A storage period of 33 d was implemented at 4, 8, and 25°C. Serrano chilli peppers stored at 4 and 8°C showed the smallest changes in weight loss, texture, and hue angle; but darkening was identified in the seeds and tissues of those stored at 4°C, which was associated with chilling injury. Total soluble phenols and capsaicin increased with time at 25°C but remained unchanged in Serrano chilli peppers stored at 4 and 8°C. The antioxidant capacity was not affected by ripening or by low temperature. Storage at 8°C allowed for the maintenance of Serrano chili peppers at optimum conditions throughout the postharvest period.

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