Quality of minimally processed yellow bell pepper treated with antioxidants

• Autor(a) principal: Kluge, Ricardo Alfredo
• Data de Publicação: 2014
• Outros Autores: Geerdink, Gabriela Maria, Tezotto-Uliana, Jaqueline Visioni, Guassi, Silce Adeline Danelon, Zorzeto, Thais Queiroz, Sasaki, Fabiana Fumi Cerqueira, Mello, Simone da Costa
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Semina. Ciências Agrárias (Online)
• Texto Completo: https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/14919
• topic: Capsicum annum; Ascorbic acid; Citric acid; Salicylic acid; EDTA.; Capsicum annum; Ácido ascórbico; Ácido cítrico; Ácido salicílico; EDTA.; Processamento mínimo

 Antioxidants have been used in vegetable in order to reduce the loss of nutritional value and extend the shelf life. The present study was carried out to evaluate the effect of different antioxidant compounds on the preservation of quality, microbiological and nutritional characteristics of fresh-cut yellow bell peppers. The bell peppers were submitted to treatments with solutions of 1% ascorbic acid; 1% citric acid; 0.5% salicylic acid and 2% EDTA and stored at 5ºC and 90%RH for fourteen days. The ascorbic acid addition allowed the replacement of the ascorbic acid losses in the product and its maintenance during storage, whereas in the other treatments there was decrease in the content of this acid. The content of carotenoids was reduced by approximately 30% after processing in all treatments. The increase in respiratory rate and ethylene production was attenuated with the application of the three acids, without effect of EDTA. The treatments did not affect the microbiology of the product, and has not been verified presence of Salmonella. The count of total and fecal coliforms, and psychrotrophic bacteria were below the maximum allowed by legislation.