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

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

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...

Full description

Bibliographic Details
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
id doaj-613ee06004a644f283a4a892d54f15d5
record_format Article
spelling doaj-613ee06004a644f283a4a892d54f15d52021-09-06T19:40:48ZengSciendoJournal of Horticultural Research2300-50092016-12-01242839010.1515/johr-2016-0024johr-2016-0024The 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 PropertiesSzwejda-Grzybowska Justyna I.0Kosson Ryszard1Grzegorzewska Maria2Research Institute of Horticulture, Konstytucji 3 Maja 1/3, 96-100 Skierniewice, PolandResearch Institute of Horticulture, Konstytucji 3 Maja 1/3, 96-100 Skierniewice, PolandResearch Institute of Horticulture, Konstytucji 3 Maja 1/3, 96-100 Skierniewice, PolandThe 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.https://doi.org/10.1515/johr-2016-0024pepperantioxidant activityantiradical activityshort-term storageminimal processing
collection DOAJ
language English
format Article
sources DOAJ
author Szwejda-Grzybowska Justyna I.
Kosson Ryszard
Grzegorzewska Maria
spellingShingle Szwejda-Grzybowska Justyna I.
Kosson Ryszard
Grzegorzewska Maria
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
Journal of Horticultural Research
pepper
antioxidant activity
antiradical activity
short-term storage
minimal processing
author_facet Szwejda-Grzybowska Justyna I.
Kosson Ryszard
Grzegorzewska Maria
author_sort Szwejda-Grzybowska Justyna I.
title 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
title_short 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
title_full 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
title_fullStr 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
title_full_unstemmed 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
title_sort 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
publisher Sciendo
series Journal of Horticultural Research
issn 2300-5009
publishDate 2016-12-01
description 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.
topic pepper
antioxidant activity
antiradical activity
short-term storage
minimal processing
url https://doi.org/10.1515/johr-2016-0024
work_keys_str_mv AT szwejdagrzybowskajustynai theeffectofshorttermstorageandthehotwatertreatmentoffreshcutpepperfruitcvblondyf1andyeclaf1onthecontentofbioactivecompoundsandantioxidantproperties
AT kossonryszard theeffectofshorttermstorageandthehotwatertreatmentoffreshcutpepperfruitcvblondyf1andyeclaf1onthecontentofbioactivecompoundsandantioxidantproperties
AT grzegorzewskamaria theeffectofshorttermstorageandthehotwatertreatmentoffreshcutpepperfruitcvblondyf1andyeclaf1onthecontentofbioactivecompoundsandantioxidantproperties
AT szwejdagrzybowskajustynai effectofshorttermstorageandthehotwatertreatmentoffreshcutpepperfruitcvblondyf1andyeclaf1onthecontentofbioactivecompoundsandantioxidantproperties
AT kossonryszard effectofshorttermstorageandthehotwatertreatmentoffreshcutpepperfruitcvblondyf1andyeclaf1onthecontentofbioactivecompoundsandantioxidantproperties
AT grzegorzewskamaria effectofshorttermstorageandthehotwatertreatmentoffreshcutpepperfruitcvblondyf1andyeclaf1onthecontentofbioactivecompoundsandantioxidantproperties
_version_ 1717767795444285440

Similar Items