Changes in quality parameters, antioxidant compounds and enzymes of phenolic metabolism of hot water-treated organic ?cherry? peppers

SGROPPO , SONIA CECILIA; AVALOS-LLANO, KARINA R.; CHAVES, ALICIA RAQUEL

International Food Research Journal

Universiti Putra Malaysia

Año: 2018 vol. 25 p. 1633 - 1641

1985-4668

The present study aimed to evaluate the effect of hot water treatment on the quality, contentof antioxidant compounds and activity of enzymes of the phenolic metabolism of organic?cherry? peppers stored at 10°C for 14 days. The selected hot water treatment (55°C for 60s) delayed the decay and kept the quality of ?cherry? peppers. Immediately after treatment,the concentrations of hydroxycinnamic acid derivatives were unchanged, whereas on day 14they were decreased. No noticeable adverse effects on the content of carotenoids, ascorbicacid, total phenols, and glycosylated flavonoids or anti-radical activity were observed after14 days. Immediately after the hot water treatment, the activities of phenylalanine-ammonialyase(PAL) and polyphenoloxidase (PPO) decreased significantly, whereas that of peroxidase(POD) increased. Throughout storage, PAL activity in treated peppers remained unchanged,whereas PPO and POD activities increased. Therefore, the treatment at 55°C for 60 s allowedmaintaining the quality, inhibited PAL activity and did not markedly affect the contentof antioxidant compounds of ?cherry? peppers during storage. Our results suggest that thistreatment may be used as a nonpolluting and non-chemical technology to extend the shelf lifeof organic ?cherry? peppers.