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- Title
Effect of heat treatment with antioxidants on oxygen radical scavenging during storage of bell pepper fruits.
- Authors
Priss, Olesia
- Abstract
Introduction. Despite known effectiveness of heat preconditioning and antioxidant treatment for decreasing of oxidative damage induced by cooling, their combined effect on fruits of sweet bell pepper was never studied before. Materials and methods. Fruits of sweet bell pepper Nikita F1 and Hercules F1, which were preconditioned with warm composition of antioxidants, were stored in 7± 0,5 °?. Content of malondialdehyde (MDA) was determined by thiobarbituric method. Superoxide dismutase (SOD) activity was determined by estimation of its ability to inhibit the reaction of autooxidation of adrenaline in alkaline medium with a modification in the stage of raw materials preparation. Activity of peroxidase (PO) and catalase (CAT) was determined by titration of undecomposed rest of hydrogen peroxide. Results and discussion. Without using additional methods of prevention of chilling injury after 24 days third part of fruit is damaged. In pepper, treated with heat and composition of antioxidants, chilling injuries are seen only on 21st day independently from hybrid. Chilling injuries decrease in 3,9...4,5 times in comparison with untreated fruits. During the storage of pepper in temperature conditions above the coldsensitivity threshold content of MDA increases constantly. Heat treatment with antioxidants changes a dynamic of MDA in the sweet bell pepper fruit. Till the 12th day of study level of lipid peroxidation remains stable in treated samples. Then, on each stage of storage, level of MDA raises by 5...15% depending on hybrid. On the 18th day (loss of commercial quality of control samples) level of MDA in the studied samples is lower in 1,7?2 times. Heat preconditioning with antioxidants decreases speed of SOD deactivation by 25% and CAT by 30...50%. Activity of PO during storage of pepper decreases till the moment of commercial quality loss and then raises. In studied fruits growth of PO activity starts 12 days after such in the control group. Between the activity of studied enzymes and content of MDA strong reverse correlations were found (r=-0,81...-1) that testifies to the antioxidant functions of these enzymes. Conclusions. Combination of heat preconditioning and antioxidant treatment for preparation of pepper to storage increases effectiveness of functioning of the system aimed on the reactive oxygen species utilization, which allows to minimize chilling injury.
- Publication
Ukrainian Food Journal, 2016, Vol 5, Issue 1, p16
- ISSN
2304-974X
- Publication type
Academic Journal