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

Efecto del tiempo de almacenamiento y sistema de envase en el color del pimentón verde (Capsicum annuum) mínimamente procesado

dc.creatorLópez-Mejía, Natalí
dc.creatorOrdóñez-Santos, Luis Eduardo
dc.date2018-09-14
dc.date.accessioned2021-03-18T21:11:21Z
dc.date.available2021-03-18T21:11:21Z
dc.identifierhttps://revistas.itm.edu.co/index.php/tecnologicas/article/view/1060
dc.identifier10.22430/22565337.1060
dc.identifier.urihttp://test.repositoriodigital.com:8080/handle/123456789/11749
dc.descriptionGreen 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.en-US
dc.descriptionEl pimentón verde es una Solanaceae cultivada en zonas tropicales y empleada como saborizante y colorante natural. Es considerado un vegetal perecedero, que por lo general es almacenado entre 7,5 – 8 °C, con el fin de evitar acelerar la transpiración del fruto y daños por frío, lo que a su vez afecta la coloración verde característica. En la actualidad, no se encuentran investigaciones sobre la degradación de pigmentos en el Pimentón Mínimamente Procesado (PMP), por lo tanto el objetivo de este estudio fue evaluar el efecto de dos sistemas de envase y tiempo de almacenamiento sobre las características fisicoquímicas del PMP. Para ello, los frutos fueron almacenados sin envase (control), en polietileno de alta densidad (PEAD) y en polietileno de alta densidad con sellado al vacío (PEAD-V) en condiciones de refrigeración (9 °C y 45 %HR). Las variables evaluadas fueron pérdida de peso, pH, acidez titulable, concentración de clorofila total y carotenoides totales, en el día 0, 7 y 14 de almacenamiento. Los resultados indican que tanto el sistema de envase como el tiempo de almacenamiento tuvieron efecto significativo sobre las características de calidad evaluadas en PMP. Después de 14 días de almacenamiento los frutos de pimentón verde envasados en PEAD-V presentaron una retención del 62 % de las clorofilas, 75 % de los carotenoides totales y menor cambio de color (ΔE = 12) respecto al tiempo de almacenamiento 0. Con base en estos resultados se puede concluir que el envase PEAD-V puede ser una alternativa válida en la conservación del PMP.es-ES
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dc.languagespa
dc.publisherInstituto Tecnológico Metropolitano (ITM)en-US
dc.relationhttps://revistas.itm.edu.co/index.php/tecnologicas/article/view/1060/1068
dc.relationhttps://revistas.itm.edu.co/index.php/tecnologicas/article/view/1060/1083
dc.relationhttps://revistas.itm.edu.co/index.php/tecnologicas/article/view/1060/1220
dc.relationhttps://revistas.itm.edu.co/index.php/tecnologicas/article/view/1060/1241
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dc.rightshttps://creativecommons.org/licenses/by-nc-sa/4.0/en-US
dc.sourceTecnoLógicas; Vol. 21 No. 43 (2018); 127-134en-US
dc.sourceTecnoLógicas; Vol. 21 Núm. 43 (2018); 127-134es-ES
dc.source2256-5337
dc.source0123-7799
dc.subjectCapsicum annuumen-US
dc.subjecttotal chlorophyllen-US
dc.subjectpackaging systemen-US
dc.subjectmodified atmosphereen-US
dc.subjectfood preservationen-US
dc.subjectCapsicum annuumes-ES
dc.subjectclorofila totales-ES
dc.subjectsistema de empaquees-ES
dc.subjectatmósfera modificadaes-ES
dc.subjectconservación de alimentoses-ES
dc.titleEffect of storage time and packaging system on minimally processed green pepper (Capsicum annuum)en-US
dc.titleEfecto del tiempo de almacenamiento y sistema de envase en el color del pimentón verde (Capsicum annuum) mínimamente procesadoes-ES
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typeArticlesen-US
dc.typeArtículoses-ES


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