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Effect of different levels of CO2 on the antioxidant content and the polyphenol oxidase activity of ‘Rocha’ pears during cold storage

2006Artigo científico Acesso aberto
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dc.contributor.authorGalvis-Sánchez, Andrea C.
dc.contributor.authorFonseca, Susana C.
dc.contributor.authorGil-Izquierdo, Ángel
dc.contributor.authorGil, María I.
dc.contributor.authorMalcata, F. Xavier
dc.date.accessioned2011-09-14T10:57:20Z
dc.date.available2011-09-14T10:57:20Z
dc.date.issued2006
dc.description.abstractAbstract: Pears (Pyrus communis L. cv. ‘Rocha’) were exposed to air or controlled atmosphere (CA) containing various concentrations of CO2: 0, 0.5 and 5 kPa, all with 2 kPa O2. After 4months of storage at 2 ◦C, the fruits were transferred to air at room temperature, and assessed in terms of soluble solids, titratable acidity, pH, incidence of brown heart and flesh browning, phenolic content, vitamin C content and polyphenol oxidase activity. By 4months of storage, soluble solids and pH increased, and acidity decreased relative to harvest, but no differences were detected between pears stored under air or any of the CA tested. Higher contents of hydroxycinnamic derivatives and flavan-3-ols in the peel than in the flesh were recorded. However, the content of arbutin was higher in the flesh than in the peel, whereas flavonols were only detected in the peel. In general, hydroxycinnamic derivatives and flavonols were stable throughout storage, but flavan-3-ols decreased in concentration under air or CA. Arbutin was the only phenolic compound that increased in concentration as time elapsed. No clear relation was found between the storage conditions tested and the phenolic concentration in pears. Regarding ascorbic acid (AA) and dehydroascorbic acid (DHA), their concentrations were higher in the peel than in the flesh. Furthermore, AA and DHA were strongly affected by storage: the former decreased, whereas the latter increased in content. A decrease in PPO activity was apparent after harvest and during storage, particularly under higher levels of CO2. The combination 2 kPa O2 + 5kPa CO2 increased the incidence of internal disorders (viz. brown heart and flesh browning) after storage.por
dc.identifier.citation"Journal of the Science of Food and Agriculture". ISSN 0022–5142. 86 (2006) 509–517por
dc.identifier.doi10.1002/jsfa.2359
dc.identifier.urihttp://hdl.handle.net/10400.14/5550
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherSociety of Chemical Industrypor
dc.relation.publisherversionThe definitive version is available at: Effect of different levels of CO2 on the antioxidant content and the polyphenol oxidase activity of ‘Rocha’ pears during cold storagepor
dc.subjectControlled atmospherepor
dc.subjectPhenolicspor
dc.subjectVitamin Cpor
dc.subjectDisorderspor
dc.subjectQualitypor
dc.titleEffect of different levels of CO2 on the antioxidant content and the polyphenol oxidase activity of ‘Rocha’ pears during cold storagepor
dc.typejournal article
dspace.entity.typePublication
person.familyNameGalvis-Sánchez
person.familyNameCaldas-Fonseca
person.familyNameMalcata
person.givenNameAndrea C.
person.givenNameSusana
person.givenNameFrancisco
person.identifier.ciencia-idCA17-1DC3-74DF
person.identifier.ciencia-id1B13-38A5-35F5
person.identifier.orcid0000-0003-1921-6429
person.identifier.orcid0000-0003-4793-5965
person.identifier.orcid0000-0003-3073-1659
person.identifier.ridC-2100-2013
person.identifier.ridB-2880-2012
person.identifier.scopus-author-id6507240255
person.identifier.scopus-author-id7005476572
person.identifier.scopus-author-id7102542478
rcaap.rightsopenAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublication8ac84a22-9669-41b9-b801-8f9cad91f830
relation.isAuthorOfPublication8d4c2a43-507d-4ded-94bb-4732e098ffca
relation.isAuthorOfPublicationa06c00da-0e2f-4434-8ede-4d7b22c0dfe9
relation.isAuthorOfPublication.latestForDiscovery8d4c2a43-507d-4ded-94bb-4732e098ffca

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