Effect of storage time and packaging system on minimally processed green pepper (Capsicum annuum)

  • Natalí López-Mejía Universidad Nacional de Colombia
  • Luis Eduardo Ordóñez-Santos Universidad Nacional de Colombia
Keywords: Capsicum annuum, total chlorophyll, packaging system, modified atmosphere, food preservation

Abstract

Green peppers, a Solanaceae cultivated in tropical zones, are used as natural food coloring and flavoring. Considered perishable vegetables, they are usually stored between 7.5 and 8° C in order to avoid accelerating fruit transpiration and cold damage (chilling injury), which in turn affect their characteristic green coloration. At present, there are no studies available on the degradation of pigments in Minimally Processed Pepper (MPP). Therefore, the objective of this study was to evaluate the effect of two packaging systems and storage time on the physicochemical characteristics of MPP. For this purpose, the fruits were stored without packaging (control group), in high-density polyethylene (HDPE), and in high-density polyethylene with a vacuum seal (HDPE-V) under refrigeration conditions (9° C and 45% RH). The variables weight loss, pH, titratable acidity, total chlorophyll concentration, and total carotenoids were evaluated on days 0, 7 and 14 of storage. The results indicate that both packaging system and storage time had a significant effect on the quality characteristics of MPP. After 14 days of storage, the green pepper fruits packed in HDPE-V presented a retention of 62% of the chlorophylls, 75% of the total carotenoids, and less color change (ΔE = 12) with respect to time to storage time 0. Based on these results, it can be concluded that the HDPE-V container can be a suitable alternative to preserve MPP.

Downloads

Download data is not yet available.

Author Biographies

Natalí López-Mejía, Universidad Nacional de Colombia

MSc. en Ingeniería Agroindustrial, Ingeniera Agroindustrial, Facultad de Ingeniería y Administración, Departamento de Ingeniería, Universidad Nacional de Colombia, Palmira-Colombia

Luis Eduardo Ordóñez-Santos, Universidad Nacional de Colombia

PhD. en Ciencias Biológicas, Facultad de Ingeniería y Administración, Departamento de Ingeniería, Universidad Nacional de Colombia, Palmira-Colombia

References

[1] X. Meng, M. Zhang, and B. Adhikari, “Extending shelf-life of fresh-cut green peppers using pressurized argon treatment,” Postharvest Biol. Technol., vol. 71, pp. 13–20, 2012.
[2] R. Arimboor, R. B. Natarajan, K. R. Menon, L. P. Chandrasekhar, and V. Moorkoth, “Red pepper (Capsicum annuum) carotenoids as a source of natural food colors: analysis and stability a review,” J. Food Sci. Technol., vol. 52, no. 3, pp. 1258–1271, 2015.
[3] S. Chatterjee, Z. Niaz, S. Gautam, S. Adhikari, P. S. Variyar, and A. Sharma, “Antioxidant activity of some phenolic constituents from green pepper (Piper nigrum L.) and fresh nutmeg mace (Myristica fragrans),” Food Chem., vol. 101, no. 2, pp. 515–523, 2007.
[4] J. E. Lancaster, C. E. E. Lister, P. F. Reay, and C. M. Triggs, “Influence of Pigment Composition On Skin Color in a Wide Range of Fruit and Vegetables,” J. Am. Soc. Hortic. Sci., vol. 122, no. 4, pp. 594–598, 1997.
[5] M. Robles-Sánchez, S. Gorinstein, O. Martín-belloso, H. Astiazarán-García, and G. G. Reinaldo, “Frutos tropicales mínimamente procesados: potencial antioxidante y su impacto en la salud,” Interciencia, vol. 32, no. 4, pp. 227–232, 2007.
[6] R. N. Barbagallo, M. Chisari, and C. Patané, “Polyphenol oxidase, total phenolics and ascorbic acid changes during storage of minimally processed ‘California Wonder’ and ‘Quadrato d’Asti’ sweet peppers,” LWT - Food Sci. Technol., vol. 49, no. 2, pp. 192–196, 2012.
[7] R. A. Kluge et al., “Qualidade de pimentões amarelos minimamente processados tratados com antioxidantes,” Semin. Ciências Agrárias, vol. 35, no. 2, p. 801, Apr. 2014.
[8] K. Ranjitha, D. V Sudhakar Rao, K. S. Shivashankara, and T. K. Roy, “Effect of pretreatments and modified atmosphere packaging on the shelf life and quality of fresh- cut green bell pepper,” J. Food Sci. Technol., vol. 52, no. 12, pp. 7872–7882, 2015.
[9] M. Hernández-Carrión, I. Hernando, I. Sotelo-Díaz, M. X. Quintanilla-Carvajal, and a. Quiles, “Use of image analysis to evaluate the effect of high hydrostatic pressure and pasteurization as preservation treatments on the microstructure of red sweet pepper,” Innov. Food Sci. Emerg. Technol., vol. 27, pp. 69–78, 2015.
[10] Polymer Properties Database, “Barrer properties of polymers,” Polymer Properties Database, 2015. .
[11] W. Horwitz, Official Methods of Analysis of the Association of Official Agricultural Chemists. Soil Sciense, 1956.
[12] V. Gokmen, S. Bahçeci, and J. Acar, “Liquid Chromatographic Method for the Determination of Chlorophylls, Carotenoids, and Their Derivatives in Fresh and Processed Vegetables,” J. Liq. Chromatogr. Relat. Technol., vol. 25, no. 8, pp. 1201–1213, May 2007.
[13] J. Bruuinsma, “The quantitative analysis of chlorophylls a and b in plant extracts,” Photochem. Photobiol., vol. 2, no. 2, pp. 241–249, Apr. 1963.
[14] H. Lichtenthaler and A. Wellburn, “Determinations of total carotenoids and chlorophylls b of leaf extracts in different solvents,” Biochem. Soc. Trans., vol. 11, no. 1983, pp. 591–592, 1983.
[15] L. E. Ordóñez-Santos, J. Martínez-Girón, and M. E. Arias-Jaramillo, “Effect of ultrasound treatment on visual color, vitamin C, total phenols, and carotenoids content in Cape gooseberry juice,” Food Chem., vol. 233, pp. 96–100, 2017.
[16] F. Mendoza, P. Dejmek, and J. M. Aguilera, “Calibrated color measurements of agricultural foods using image analysis,” Postharvest Biol. Technol., vol. 41, no. 3, pp. 285–295, Sep. 2006.
[17] F. Quipo Muñoz, Á. Ramírez-Muñoz, J. Rojas-Pérez, and L. Ordóñez-Santos, “Cambios en la Vitamina C y el Color durante la Cocción del Pimentón Verde ( Capsicum Annuum L ) Changes in,” TecnoLógicas, no. 31, pp. 141–150, 2013.
[18] G. B. Martínez-Hernández, F. Artés-Hernández, P. A. Gómez, and F. Artés, “Induced changes in bioactive compounds of kailan-hybrid broccoli after innovative processing and storage,” J. Funct. Foods, vol. 5, no. 1, pp. 133–143, 2013.
[19] N. Turkmen, E. S. Poyrazoglu, F. Sari, and Y. Sedat Velioglu, “Effects of cooking methods on chlorophylls, pheophytins and colour of selected green vegetables,” Int. J. Food Sci. Technol., vol. 41, no. 3, pp. 281–288, Mar. 2006.
[20] J. S. Blair and T. B. Ayres, “Protection of Natural Green Pigment in Canning of Peas,” Ind. Eng. Chem., vol. 35, no. 1, pp. 85–95, Jan. 1943.
[21] B. López-Ayerra, M. Antonia Murcia, and F. García-Carmona, “Lipid peroxidation and chlorophyll levels in spinach during refrigerated storage and after industrial processing,” Food Chem., vol. 61, no. 1–2, pp. 113–118, 1998.
[22] P. M. A. Toivonen and D. A. Brummell, “Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables,” Postharvest Biol. Technol., vol. 48, no. 1, pp. 1–14, 2008.
[23] I. Odriozola-Serrano, R. Soliva-Fortuny, and O. Martín-Belloso, “Changes of health-related compounds throughout cold storage of tomato juice stabilized by thermal or high intensity pulsed electric field treatments,” Innov. Food Sci. Emerg. Technol., vol. 9, no. 3, pp. 272–279, 2008.
[24] D. B. Rodríguez‐Amaya, “Biosynthesis and metabolism,” in Food Carotenoids, Chichester, UK: John Wiley & Sons, Ltd, 2015, pp. 24–46
How to Cite
López-Mejía, N., & Ordóñez-Santos, L. (2018). Effect of storage time and packaging system on minimally processed green pepper (Capsicum annuum). TecnoLógicas, 21(43), 127-134. https://doi.org/10.22430/22565337.1060
Published
2018-09-14
Section
Articles