Application of antioxidants and hot water treatments to improve shelf life of fresh-cut eggplants (Solanum melongena L.) during storage

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dc.creatorMaría Laura Lemos
dc.creatorDiego Ricardo Gutiérrez
dc.creatorMariana Judith Farias
dc.creatorSilvia del Carmen Rodríguez
dc.date2023
dc.date.accessioned2026-07-07T03:30:36Z
dc.descriptionThe objective of this study was to evaluate the effect of antioxidant treatments on the conservation of cut eggplants (Solanum melongena L.), which was carried out in two stages. Initially, the effect of citric acid (CA), ascorbic acid (AA) and cysteine (Cys) solution at 0.5 and 1% on sensory attributes (general appearance and browning), and color parameters during storage were evaluated. Immersion in 1% AA was considered the best antioxidant since it maintained visual quality for 6 days. Subsequently, hot water dipping (HWD) treatments followed by the 1% AA solution were evaluated and optimized through the Response Surface Methodology (RSM). Sensory attributes, color parameters, respiration rate (RR), phenolic compounds (PhC), antioxidant capacity, as well as the activity of polyphenol oxidase (PPO) and peroxidase (POD) were assessed during cold storage. The results showed that HWD at 50 °C, 60 s and 1% AA was the optimal combination to control enzymatic browning and extend its fresh quality for up to 8 days. Furthermore, that combination of treatments reduced the PPO and POD activities and increased the PhC compared to the control (untreated), not finding significant differences between them in antioxidant capacity and RR. Therefore, the application of this combination would be the most appropriate to preserve the quality of the fresh-cut eggplants for 8 days of storage at 4 °C.
dc.formatapplication/pdf
dc.identifier0304-2847
dc.identifierhttps://www.redalyc.org/articulo.oa?id=179975390010
dc.identifierhttps://www.redalyc.org/journal/1799/179975390010/
dc.identifierhttps://www.redalyc.org/journal/1799/179975390010/html/
dc.identifierhttps://www.redalyc.org/journal/1799/179975390010/179975390010.epub
dc.identifierhttps://www.redalyc.org/journal/1799/179975390010/movil
dc.identifierhttps://doi.org/10.15446/rfnam.v76n2.104456
dc.identifier.urihttp://hdl.handle.net/123456789/435872
dc.languageen
dc.publisherUniversidad Nacional de Colombia
dc.relationhttp://www.redalyc.org/revista.oa?id=1799
dc.rightsRevista Facultad Nacional de Agronomía - Medellín
dc.sourceRevista Facultad Nacional de Agronomía - Medellín (Colombia) Num.2 Vol.76
dc.subjectAgrociencias
dc.titleApplication of antioxidants and hot water treatments to improve shelf life of fresh-cut eggplants (Solanum melongena L.) during storage
dc.typeartículo científico

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Revista Facultad Nacional de Agronomía - Universidad Nacional de Colombia