<abstract xmlns="http://www.w3.org/1999/xhtml">The aim of the experiment was to determine the changes in the contents of bioactive compounds and antioxidant/antiradical activity in fresh-cut fruits of sweet pepper cv. ‘Blondy F1’ and ‘Yecla F1’, depending on the postharvest treatment. Treatment with hot water and short-term storage decreased the content of bioactive compounds and antioxidant/antiradical activity of fruit peppers. The treatment with water at 55 °C for 12 sec. of fresh-cut fruits caused lower losses in content of bioactive compounds and antioxidant/antiradical activities than the treatment with water at 45 °C for 10 min. There was a significant correlation between the content of total polyphenols and antioxidant and antiradical activity of pepper fruits depending on the cultivar and the experimental season.</abstract>

The aim of the experiment was to determine the changes in the contents of bioactive compounds and antioxidant/antiradical activity in fresh-cut fruits of sweet pepper cv. ‘Blondy F1’ and ‘Yecla F1’, depending on the postharvest treatment. Treatment with hot water and short-term storage decreased the content of bioactive compounds and antioxidant/antiradical activity of fruit peppers. The treatment with water at 55 °C for 12 sec. of fresh-cut fruits caused lower losses in content of bioactive compounds and antioxidant/antiradical activities than the treatment with water at 45 °C for 10 min. There was a significant correlation between the content of total polyphenols and antioxidant and antiradical activity of pepper fruits depending on the cultivar and the experimental season.

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

Research Institute of Horticulture, Konstytucji 3 Maja 1/3, 96-100 Skierniewice,

Journal of Horticultural Research

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

The Effect of Short-term Storage and the Hot Water Treatment of Fresh-Cut Pepper Fruit cv. ‛Blondy F’ and ‛Yecla F’ on the Content of Bioactive Compounds and Antioxidant Properties

The aim of the experiment was to determine the changes in the contents of bioactive compounds and antioxidant/antiradical activity in fresh-cut fruits of sweet...

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

Data publikacji: 30 gru 2016

Zakres stron: 83 - 90

Otrzymano: 01 lis 2016

Przyjęty: 01 gru 2016

DOI: https://doi.org/10.1515/johr-2016-0024

Słowa kluczowe
pepper, antioxidant activity, antiradical activity, short-term storage, minimal processing

© 2016 Justyna I. Szwejda-Grzybowska et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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

Data publikacji: 30 gru 2016

Zakres stron: 83 - 90

Otrzymano: 01 lis 2016

Przyjęty: 01 gru 2016

DOI: https://doi.org/10.1515/johr-2016-0024

Słowa kluczowepepper, antioxidant activity, antiradical activity, short-term storage, minimal processing

© 2016 Justyna I. Szwejda-Grzybowska et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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

Słowa kluczowe
pepper, antioxidant activity, antiradical activity, short-term storage, minimal processing