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Storage alters physicochemical characteristics, bioactive compounds and antioxidant capacity of cactus pear fruit
- Cruz-Bravo, Raquel Karina, Guzmán-Maldonado, Salvador Horacio, Araiza-Herrera, Hilda Alejandra, Zegbe, Jorge A.
- Postharvest biology and technology 2019 v.150 pp. 105-111
- Opuntia, ambient temperature, antioxidant activity, ascorbic acid, betalains, bioactive compounds, cactus pears, cold, cold storage, cultivars, dehydroascorbic acid, fruit juices, fruits, functional foods, functional properties, phenolic acids, relative humidity, storage quality, storage temperature, storage time
- Fruit of Opuntia spp. are flavorful with high bioactive composition, but the effects of pre-marketing storage time and conditions on the primary functional properties of the fruit have been not explored. The objective of this study was to evaluate the effects of storage temperature over time on physicochemical characteristics and bioactive components of fruit from two pigmented cactus pear cultivars. Fruit from each cultivar were assessed at harvest (H) and after storage at room temperature (RT; 24 °C ± 1 °C and 37 ± 8% relative humidity (RH) for 35 d), or in a cold room (10 °C and 95% RH) for 77 d for ‘Amarilla Olorosa’ fruit or 112 d for ‘Roja Lisa’ fruit. Fruit mass loss (FML) was calculated and juice from each fruit was used to determine of total phenolic content (TPC), phenolic acids contents (PA; gallic, protocatechuic, benzoic, and hydroxybenzoic), antioxidant activity, betalains and vitamin C. ‘Roja Lisa’ fruit had the least FML under both storage conditions. TPC, PA, betalains, vitamin C, and antioxidant capacity were highest in fruit stored in cold stored fruit of both cultivars. In contrast, dehydroascorbic acid was detected only in ‘Roja Lisa’ fruit at H or in cold storage. Our results suggest that cactus pear fruit stored at RT or at cold storage for 5 weeks, or more than 11 weeks, respectively, with maintenance and enhancement of some nutraceutical properties.