Mixed noble gas effect on cut green peppers

Open access

Abstract

Increasing attempts at using gas which leads to hydrate formation as a preservative tool in fresh-cut fruits and vegetables have been reported. In this study, changes in some physical and biochemical properties of fresh-cut green peppers under compressed noble gas treatments were examined. Mixed argonkrypton and argon treatments were performed before cold storage at 5°C for 15 days. Mass loss and cell membrane permeability were found to be the lowest in mixed argon-krypton samples. Besides, a lower CO2 concentration and vitamin C loss were detected in gastreated samples compared to untreated samples (control). While the total phenol degradation was moderately reduced, the effect of the treatment on polyphenoloxidase activity was better at the beginning of the storage period. The minimum changes in quality observed in cut peppers resulted from both mixed and gas treatment alone.

AOAC, 1999. Official Methods of Analysis. Gaithersburg, MD, USA.

Arnnok P., Ruangviriyachai C., Mahachai R., Techawongstien S.,and Chanthai S., 2010. Optimization and determination of polyphenol oxidase and peroxidase activities in hot pepper (Capsicum annuum L.) pericarp. Int. Food Res. J., 17, 385-392.

Castro S.M., Saraiva J.A., Lopes-da-Silva J.A., Delgadillo I.,Loey A.V., Smout C., and Hendrickx M., 2008. Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits (Capsicum annuum L.). Food Chem., 107, 1436-1449.

Conesa A., Verlinden B.E., Artés-Hernández F., Nicolai B., andArtés F., 2007. Respiration rates of fresh-cut bell peppers under supertamospheric and low oxygen with or without high carbon dioxide. Postharvest Biol. Technol., 45, 81-88.

de Oliveira A.C., Valentim I.B., Silva C.A., Bechara E.J.H.,Barros M.P.D., Mano C.M., and Goulart M.O.F., 2009. Total phenolic content and free radical scavenging activities of methanolic extract powders of tropical fruit residues. Food Chem., 115, 469-475.

Lagnika C., Zhang M., and Wang S., 2011. Effect of high argon pressure and modified atmosphere packaging on the white mushroom (Agaricus bisporus) physico-chemical and microbiological properties. J. Food Nutr. Res., 50, 167-176.

Maalekuu K., Elkind Y., Tuvia-Alkalai S., Shalom Y., andFallik E., 2003. Quality evaluation of three sweet pepper cultivars after prolonged storage. Adv. Hort. Sci., 17, 187-191.

Makogon Y.F., 2010. Natural gas hydrates - a promising source of energy. J. Natural Gas Sci. Eng., 2, 49-59.

Raffo A., Baiamonte I., Nardo N., and Paoletti F., 2007. Internal quality and antioxidants content of cold-stored red sweet peppers as affected by polyethylene bag packaging and hot water treatment. European Food Res. Technol., 225, 395-405.

Sakaldas M. and Kaynas K., 2010. Biochemical and quality parameters changes of green sweet bell peppers as affected by different postharvest treatments. African J. Biotechnol., 9, 8174-8181.

Singleton V.L. and Rossi J.A., 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enology Viticulture, 16, 144-158.

Spencer K.C. and Humphreys D.J., 2003. Argon packaging and processing preserves and enhances flavor, freshness, and shelf life of foods. Proc. ACS Symp. Series Freshness and Shelf Life of Foods, October 10, Middlesex, UK.

Zhan Z.G., Zhang M., and An J.-S., 2005. Effects of mixture of argon and xenon treatments on preservation of asparagus spear. J. Food Sci. Biotechnol., 24, 69-72.

WuZ.S., Zhang M., and Adhikari B., 2012a. Application of high pressure argon treatment to maintain quality of fresh-cut pineapples during cold storage. J. Food Eng., 110, 395-404.

WuZ.S., Zhang M., and Wang S., 2012b. Effects of high pressure argon treatments on the quality of fresh-cut apples at cold storage. Food Control, 23, 120-127.

Zhan Z.G., Zhang M., and An J.-S., 2005. Effects of mixture of argon and xenon treatments on preservation of asparagus spear. J. Food Sci. Biotechnol., 24, 69-72.

Zhang D.L., Quantick P.C., Grigor J.M., Wiktorowicz R., andIrven J., 2001. A comparative study of effects of nitrogen and argon on tyrosinase and malic dehydrogenase activities. Food Chem., 72, 45-49.

Zhang M., Zhan Z.G., Wang S.J., and Tang J.M., 2008. Extending the shelf-life of asparagus spears with a compressed mix of argon and xenon gases. LWT - Food Sci. Technol., 41, 686-691.

Zhang Peng, Zhang Min, Wang Shaojin, and Wu Zhishuang,2012. Effect of 1-MCP treatment on post-harvest quality of green asparagus during cold storage. Int. Agrophys., 26, 407-411.

International Agrophysics

The Journal of Institute of Agrophysics of Polish Academy of Sciences

Journal Information


IMPACT FACTOR 2017: 1.242
5-year IMPACT FACTOR: 1.267

CiteScore 2017: 1.38

SCImago Journal Rank (SJR) 2017: 0.435
Source Normalized Impact per Paper (SNIP) 2017: 0.849

Cited By

Metrics

All Time Past Year Past 30 Days
Abstract Views 0 0 0
Full Text Views 95 95 7
PDF Downloads 47 47 4