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

Arévalo-Galarza M. D. L., . and Valle-Guadarrama S., . and Pérez-Grajales M., . and Miranda-Molina F. D., . and Guerra-Ramírez D., . and Artés-Hernández F., . Quality attributes and antioxidant properties of Serrano chili peppers (Capsicum annuum L.) affected by thermal conditions postharvest. pp. 1889-1898. ISSN 0116-6514

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 25C. Serrano chilli peppers stored at 4 and 8C showed the smallest changes in weight loss texture and hue angle; but darkening was identified in the seeds and tissues of those stored at 4C which was associated with chilling injury. Total soluble phenols and capsaicin increased with time at 25C but remained unchanged in Serrano chilli peppers stored at 4 and 8C. The antioxidant capacity was not affected by ripening or by low temperature. Storage at 8C allowed for the maintenance of Serrano chili peppers at optimum conditions throughout the postharvest period.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/26%20(06)%202019/25%20-...

Abstract

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 25C. Serrano chilli peppers stored at 4 and 8C showed the smallest changes in weight loss texture and hue angle; but darkening was identified in the seeds and tissues of those stored at 4C which was associated with chilling injury. Total soluble phenols and capsaicin increased with time at 25C but remained unchanged in Serrano chilli peppers stored at 4 and 8C. The antioxidant capacity was not affected by ripening or by low temperature. Storage at 8C allowed for the maintenance of Serrano chili peppers at optimum conditions throughout the postharvest period.

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Item Type:	Article
AGROVOC Term:	Capsicum annuum
AGROVOC Term:	Chili peppers
AGROVOC Term:	Hot peppers
AGROVOC Term:	Solanaceae
AGROVOC Term:	Postharvest activities
AGROVOC Term:	Thermal treatment
AGROVOC Term:	Refrigeration
AGROVOC Term:	Chilling
AGROVOC Term:	Texture
AGROVOC Term:	Weight
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/8770

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