The Effect of Short-term Storage and the Hot Water Treatment of Fresh-Cut Pepper Fruit cv. ‛Blondy F1’ and ‛Yecla F1’ on the Content of Bioactive Compounds and Antioxidant Properties

• Main Authors: Szwejda-Grzybowska Justyna I., Kosson Ryszard, Grzegorzewska Maria
• Format: Article
• Language: English
• Published: Sciendo 2016-12-01
• Series: Journal of Horticultural Research
• Subjects: pepper; antioxidant activity; antiradical activity; short-term storage; minimal processing
• Online Access: https://doi.org/10.1515/johr-2016-0024
• ISSN: 2300-5009

The aim of the experiment was to determine the changes in the contents of bioactive compounds and antioxidant/antiradical activity in fresh-cut fruits of sweet pepper cv. ‘Blondy F1’ and ‘Yecla F1’, depending on the postharvest treatment. Treatment with hot water and short-term storage decreased the content of bioactive compounds and antioxidant/antiradical activity of fruit peppers. The treatment with water at 55 °C for 12 sec. of fresh-cut fruits caused lower losses in content of bioactive compounds and antioxidant/antiradical activities than the treatment with water at 45 °C for 10 min. There was a significant correlation between the content of total polyphenols and antioxidant and antiradical activity of pepper fruits depending on the cultivar and the experimental season.