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Microstructural analysis of fresh-cut red bell pepper (Capsicum annuum L.) for postharvest quality optimization

2005Artigo científico Acesso aberto
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dc.contributor.authorFonseca, Susana C.
dc.contributor.authorSilva, Cristina L. M.
dc.contributor.authorMalcata, F. Xavier
dc.date.accessioned2011-10-21T16:14:43Z
dc.date.available2011-10-21T16:14:43Z
dc.date.issued2005
dc.description.abstractThe main objective of this work was to evaluate the microstructure of fresh-cut red bell pepper (Capsicum annuum L.) after cutting, when maintained (for 0,4 and 7 d) under refrigerated storage (2°C). In order to assess the microstructure of the product, scanning electron microscopy (SEM) was applied; however, to improve this technique, preparation procedures and quantitative image analysis were specifically developed. Since sample preparation affects deeply image quality, three sample preparation procedures (viz. freezing by immersion in liquid nitrogen and subsequent storage at -80°C, freezing by storage at -80 °C and subsequent freeze-drying, and freezing by immersion in liquid nitrogen and subsequent freezedrying) were tested. One could also test (with success) a methodology of quantitative image analysis via a panel – a large number of people (N=25) rated the degree of cellular destruction, using a continuous scale (from 1- no cellular destruction to 9-extreme cellular destruction). Statistical analysis of the experimental data revealed that frozen samples exhibited higher cellular destruction than via the other two procedures; no statistically significant differences were observed between these two other procedures. Red bell pepper samples stored for 4 and 7 d presented (as expected) higher degree of cellular destruction than initial day samples. This work allowed one to develop appropriate preparation procedures of sample and quantitative image analysis – that will permit the application of this microscopy technique in future work in this area.por
dc.identifier.citation"Electronic Journal of Environmental, Agricultural and Food Chemistry" . ISSN 1579-4377. 4:5 (2005) 1081-185por
dc.identifier.urihttp://hdl.handle.net/10400.14/6733
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherUniversidade de Vigopor
dc.subjectQualitypor
dc.subjectMicrostructurepor
dc.subjectSEMpor
dc.subjectImage analysispor
dc.titleMicrostructural analysis of fresh-cut red bell pepper (Capsicum annuum L.) for postharvest quality optimizationpor
dc.typejournal article
dspace.entity.typePublication
person.familyNameCaldas-Fonseca
person.familyNameSilva
person.familyNameMalcata
person.givenNameSusana
person.givenNameCristina
person.givenNameFrancisco
person.identifier1473674
person.identifier.ciencia-idCA17-1DC3-74DF
person.identifier.ciencia-id6611-634A-132C
person.identifier.ciencia-id1B13-38A5-35F5
person.identifier.orcid0000-0003-4793-5965
person.identifier.orcid0000-0002-0495-3955
person.identifier.orcid0000-0003-3073-1659
person.identifier.ridB-2880-2012
person.identifier.ridA-3568-2013
person.identifier.scopus-author-id7005476572
person.identifier.scopus-author-id7201387397
person.identifier.scopus-author-id7102542478
rcaap.rightsopenAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublication8d4c2a43-507d-4ded-94bb-4732e098ffca
relation.isAuthorOfPublication4e2903de-0679-4cb1-981e-10de14c0c995
relation.isAuthorOfPublicationa06c00da-0e2f-4434-8ede-4d7b22c0dfe9
relation.isAuthorOfPublication.latestForDiscoverya06c00da-0e2f-4434-8ede-4d7b22c0dfe9

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