Influence of Storage on Physiological Properties, Chemical Composition, and Bioactive Compounds on Cactus Pear Fruit (Opuntia ficus-indica (L.) Mill.)

Agriculture

María SoledadSoledad Almansa¹  Asunción Amorós¹  Daniel Valero²  María Emma García-Pastor²  Francisca Hernández³  Lucía Andreu-Coll³  Pilar Legua³ 

[1] Department of Applied Biology, Escuela Politécnica Superior de Orihuela (EPSO), Miguel Hernández University (UMH), Ctra. Beniel km 3.2, 03312 Orihuela, Alicante, Spain;Department of Food Technology, Escuela Politécnica Superior de Orihuela (EPSO), Miguel Hernández Univeersity (UMH), Ctra. Beniel km 3.2, 03312 Orihuela, Alicante, Spain;Research Group “Plant Production and Technology”, Department of Plant Science and Microbiology, Escuela Politécnica Superior de Orihuela (EPSO), Miguel Hernández University (UMH), Ctra. Beniel km 3.2, 03312 Orihuela, Alicante, Spain;

关键词: prickly pear;    storage;    shelf life;    fruit quality;    antioxidants;   

DOI  :  10.3390/agriculture11010062

来源: DOAJ

【 摘 要 】

Cactus pear (Opuntia ficus-indica (L.) Mill.) fruit from ‘Orito’ cultivar were stored at 2 °C and 90% RH for 28 days plus three days at 20 °C (shelf life, SL). This research analysed the changes in fruit quality parameters (weight loss, firmness, color, titratable acidity, and total soluble solids), ethylene production, respiration rate, antioxidant activity and bioactive compounds (total phenols and carotenoids) of cactus pear fruit during cold and shelf life storage. Under cold conditions, CO₂ production decreased, and ethylene production increased slightly, while under shelf life conditions CO₂ production increased and ethylene production increased more sharply. Firmness increased under cold conditions and did not change during shelf life period. The content of total soluble solids (TSS), titratable acidity (TA), pH, total carotenoids, and lipo-antioxidant activity (L-TAA) remained stable under both conservation conditions. However, hydro-antioxidant activity (H-TAA) increased under both cold and shelf life conditions, and total phenols remained stable during cold storage and increased under shelf life conditions. Besides, weight loss was acceptable under both storage conditions, and color changes were more pronounced under shelf life storage. These results show that the marketability of cactus pear fruit from ‘Orito’ cultivar was acceptable until the end of the storage under cold and shelf life conditions.

【 授权许可】

Unknown