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

Barbagallo R.N., Chisari M., Patané C. 2012. Polyphenol oxidase, total phenolics and ascorbic acid changes during storage of minimally processed ‘California Wonder’ and ‘Quadrato d'Asti’ sweet peppers. LWT – Food Science and Technology 49: 192–196. DOI: 10.1016/j.lwt.2012.06.023.10.1016/j.lwt.2012.06.023Search in Google Scholar

Borowska J. 2003. Owoce i warzywa jako źródło naturalnych przeciwutleniaczy [2]. Przemysł Fermentacyjny 6: 29–30. [in Polish]Search in Google Scholar

Brand-Williams W., Cuvelier M.E., Berset C. 1995. Use of a free radical method to evaluate antioxidant activity. Lebensmittel-Wissenschaft & Technologie 28: 25–30. DOI: 10.1016/S0023-6438(95)80008-5.10.1016/S0023-6438(95)80008-5Search in Google Scholar

Buczkowska H. 1991. Plonowanie papryki słodkiej (Capsicum annuum L.) w uprawie polowej na tle warunków pogodowych. Annales Universitatis Mariae Curie-Skłodowska, sectio E 46(27): 211–220. [in Polish]Search in Google Scholar

Campos M.R.S., Gómez K.R., Ordoñez Y.M., Ancona D.B. 2013. Polyphenols, ascorbic acid and carotenoids contents and antioxidant properties of habanero pepper (Capsicum chinense) fruit. Food and Nutrition Sciences 4: 47–54. DOI: 10.4236/fns.2013.48A006.10.4236/fns.2013.48A006Search in Google Scholar

Eberhardt M.V., Lee C.Y., Liu R.H. 2000. Antioxidant activity of fresh apples. Nature 405: 903–904. DOI: 10.1038/35016151.10.1038/35016151Search in Google Scholar

Emmons C.L., Peterson D.M., Paul G.L. 1999. Antioxidant capacity of oat (Avena sativa L.) extracts. 2. In vitro antioxidant activity and contents of phenolic and tocol antioxidants. Journal of Agricultural and Food Chemistry 47: 4894–4898. DOI: 10.1021/jf990530i.10.1021/jf990530iSearch in Google Scholar

Fallik E. 2004. Prestorage hot water treatments (immersion, rinsing and brushing). Postharvest Biology and Technology 32(2): 125–134. DOI: 10.1016/j.postharvbio.2003.10.005.10.1016/j.postharvbio.2003.10.005Search in Google Scholar

Fallik E., Grinberg S., Alkalai S., Yekutieli O., Wiseblum A., Regev R. et al. 1999. A unique rapid hot water treatment to improve storage quality of sweet pepper. Postharvest Biology and Technology 15(1): 25–32. DOI: 10.1016/S0925-5214(98)00066-0.10.1016/S0925-5214(98)00066-0Search in Google Scholar

Favell D.J. 1998. A comparison of the vitamin C content of fresh and frozen vegetables. Food Chemistry 62(1): 59–64. DOI: 10.1016/S0308-8146(97)00165-9.10.1016/S0308-8146(97)00165-9Search in Google Scholar

Ferguson I.B., Ben-Yehoshua S., Mitcham E.J., McDonald R.E., Lurie S. 2000. Postharvest heat treatments: introduction and workshop summary. Postharvest Biology and Technology 21(1): 1–6. DOI: 10.1016/S0925-5214(00)00160-5.10.1016/S0925-5214(00)00160-5Search in Google Scholar

Gaye M.M., Jolliffe P.A., Maurer A.R. 1992. Row cover and population density effects on yield of bell peppers in south coastal British Columbia. Canadian Journal of Plant Science 72: 901–909. DOI: 10.4141/cjps92-113.10.4141/cjps92-113Search in Google Scholar

Ghasemnezhad M., Sherafati M., Payvast G.A. 2011. Variation in phenolic compounds, ascorbic acid and antioxidant activity of five coloured bell pepper (Capsicum annum) fruits at two different harvest times. Journal of Functional Foods 3: 44–49. DOI: 10.1016/j.jff.2011.02.002.10.1016/j.jff.2011.02.002Search in Google Scholar

Grzegorzewska M. 2014. The effect of hot water treatment and type of unit packaging on durability of fresh-cut pepper during short storage. Zeszyty Naukowe Instytutu Ogrodnictwa 22: 19–29. [in Polish with English abstract]Search in Google Scholar

Häkkinen S.H., Törrönen A.R. 2000. Content of flavonols and selected phenolic acids in strawberries and Vaccinium species: influence of cultivar, cultivation site and technique. Food Research International 33: 517–524. DOI: 10.1016/S0963-9969(00)00086-7.10.1016/S0963-9969(00)00086-7Search in Google Scholar

Howard L.R., Talcott S.T., Brens C.H., Villalon B. 2000. Changes in phytochemical and antioxidant activity of selected pepper cultivars (Capsicum species) as influenced by maturity. Journal of Agricultural and Food Chemistry 48: 1713–1720. DOI: 10.1021/jf990916t.10.1021/jf990916tSearch in Google Scholar

Korzeniewska A., Niemirowicz-Szczytt K. 1997. Nowe mieszańce papryki słodkiej do uprawy w polu. VII Ogólnopolski Zjazd Hodowców Roślin Ogrodniczych, Szczecin, pp. 211–213. [in Polish]Search in Google Scholar

Leszczyńska-Fik A., Fik M. 2003. Kiełki roślinne. Jakość mikrobiologiczna skiełkowanych nasion. Przemysł Fermentacyjny i Owocowo-Warzywny 12: 29–31. [in Polish]Search in Google Scholar

Loizzo M.R., Pugliese A., Bonesi M., Menichini F., Tundis R. 2015. Evaluation of chemical profile and antioxidant activity of twenty cultivars from Capsicum annuum, Capsicum baccatum, Capsicum chacoense and Capsicum chinense: A comparison between fresh and processed peppers. LWT – Food Science and Technology 64: 623–631. DOI: 10.1016/j.lwt.2015.06.042.10.1016/j.lwt.2015.06.042Search in Google Scholar

Lurie S. 1998. Postharvest heat treatments. Postharvest Biology and Technology 14(3): 257–269. DOI: 10.1016/s0925-5214(98)00045-3.10.1016/S0925-5214(98)00045-3Search in Google Scholar

Medina-Juárez L.Á., Molina-Quijada D.M.A., Del Toro-Sánchez C.L., González-Aguilar G.A., Gámez-Meza N. 2012. Antioxidant activity of peppers (Capsicum annuum L.) extracts and characterization of their phenolic constituents. Interciencia 37(8): 588–593.Search in Google Scholar

Michalczyk M., Macura R. 2008. Effect of storage conditions on the quality of some selected low processed vegetable products available in the markets. Żywność Nauka Technologia Jakość 3(58): 96–107. [in Polish with English abstract]Search in Google Scholar

Ornelas-Paz J. de J., Cira-Chávez L.A., Gardea-Béjar A.A., Guevara-Arauza J.C., Sepúlveda D.R., Reyes-Hernández J., Ruiz-Cruz S. 2013. Effect of heat treatment on the content of some bioactive compounds and free radical-scavenging activity in pungent and non-pungent peppers. Food Research International 50: 519–525. DOI: 10.1016/j.foodres.2011.01.006.10.1016/j.foodres.2011.01.006Search in Google Scholar

Ozgur M., Ozcan T., Akpinar-Bayizit A., Yilmaz-Ersan L. 2011. Functional compounds and antioxidant properties of dried green and red peppers. African Journal of Agricultural Research 6(25): 5638–5644. DOI: 10.5897/AJAR11.709.10.5897/AJAR11.709Search in Google Scholar

Perucka I. 2004. Changes of carotenoid contents during ripening of pepper fruits and ethephon treatment. Acta Scientiarum Polonorum, Technologia Alimentaria 3(1): 85–92. [in Polish with English abstract]Search in Google Scholar

PN-A-04019:1998. Produkty spożywcze. Oznaczanie zawartości witaminy C. sklep.pkn.pl/pn-a-04019-1998p.html [in Polish]Search in Google Scholar

Radziejewska-Kubzdela E., Czapski J., Czaczyk K. 2007. The effect of packaging conditions on the quality of minimally processed celeriac flakes. Food Control 18: 1191–1197. DOI: 10.1016/j.foodcont.2006.07.019.10.1016/j.foodcont.2006.07.019Search in Google Scholar

Saltveit M.E. 1998. Heat-shock and fresh cut lettuce. Perishables Handling Quarterly 95: 5–6.Search in Google Scholar

Sánchez-Moreno C. 2002. Methods used to evaluate the free radical scavenging activity in foods and biological systems. Food Science and Technology International 8: 121–137. DOI: 10.1106/108201302026770.10.1177/1082013202008003770Search in Google Scholar

Shaha R.K., Rahman S., Asrul A. 2013. Bioactive compounds in chilli peppers (Capsicum annuum L.) at various ripening (green, yellow and red) stages. Annals of Biological Research 4(8): 27–34.Search in Google Scholar

van der Sluis A., Dekker M., Skrede G., Jongen W.M.F. 2002. Activity and concentration of polyphenolic antioxidants in apple juice. 1. Effect of existing production methods. Journal of Agricultural and Food Chemistry 50(25): 7211–7214. DOI: 10.1021/jf020115h.10.1021/jf020115h12452634Search in Google Scholar

Umiel N., Gabelman W.H. 1971. Analytical procedures for detecting carotenoids of carrot (Daucus carota L.) roots and tomato (Lycopersicon esculentum) fruits. Journal of the American Society for Horticultural Science 96: 702–704.10.21273/JASHS.96.6.702Search in Google Scholar

Varoquaux P., Wiley R.C. 1994. Biological and biochemical changes in minimally processed refrigerated fruits and vegetables. In: Wiley R.C. (Ed.), Minimally processed refrigerated fruits and vegetables. Chapman & Hall Inc., pp. 226–268. DOI: 10.1007/978-1-4615-2393-2_6.10.1007/978-1-4615-2393-2_6Search in Google Scholar

Vlachonasios K.E., Kadyrzhanova D.K., Dilley D.R. 2001. Heat treatment prevents chilling injury of tomato (Lycopersicon esculentum) fruits: heat shock genes and heat shock proteins in the resistance of tomato fruit to low temperatures. Acta Horticulturae 533: 543–547. DOI: 10.17660/Acta-Hortic.2001.553.126.Search in Google Scholar

Wang S.Y., Lin H.S. 2000. Antioxidant activity in fruits and leaves of blackberry, raspberry, and strawberry varies with cultivar and developmental stage. Journal of Agricultural and Food Chemistry 48: 140–146. DOI: 10.1021/jf9908345.10.1021/jf9908345Search in Google Scholar

Yildiz F. 1994. Initial preparation, handling, and distribution of minimally processed refrigerated fruits and vegetables. In: Wiley R.C. (Ed.), Minimally processed refrigerated fruits and vegetables. Chapman & Hall Inc., pp. 15–65. DOI: 10.1007/978-1-4615-2393-2_2.10.1007/978-1-4615-2393-2_2Search in Google Scholar

Zhishen J., Mengcheng T., Jianming W. 1999. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chemistry 64: 555−559. DOI: 10.1016/S0308-8146(98)00102-2.10.1016/S0308-8146(98)00102-2Search in Google Scholar