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Application of antioxidants and hot water treatments to improve shelf life of fresh-cut eggplants (Solanum melongena L.) during storage
La aplicación de antioxidantes y tratamientos con agua caliente para mejorar la vida útil de berenjenas (Solanum melongena L.) recién cortadas durante el almacenamiento
DOI:
https://doi.org/10.15446/rfnam.v76n2.104456Keywords:
Minimally processed eggplants, Anti-browning treatments, Quality, Shelf life (en)Berenjenas mínimamente procesadas, Tratamientos antipardeantes, Calidad, Vida útil (es)
The 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.
Este estudio tuvo como objetivo evaluar el efecto de tratamientos antioxidantes en la conservación de berenjenas cortadas (Solanum melongena L.), el cual se realizó en dos etapas. Inicialmente, se evaluó el efecto de las soluciones de ácido cítrico (CA), ácido ascórbico (AA) y cisteína (Cys) al 0,5 y 1% sobre los atributos sensoriales (aspecto general y pardeamiento) y parámetros de color durante el almacenamiento. La inmersión en AA al 1% se consideró el mejor antioxidante ya que mantuvo la calidad visual durante 6 días. Posteriormente, se evaluaron y optimizaron los tratamientos de inmersión en agua caliente (HWD) seguidos de la solución de AA al 1%, mediante la aplicación de la metodología de superficie de respuesta (RSM). Durante el almacenamiento refrigerado, se evaluaron los atributos sensoriales, parámetros de color, tasa de respiración (RR), compuestos fenólicos (PhC), capacidad antioxidante, así como la actividad del polifenol oxidasa (PPO) y la peroxidasa (POD). Los resultados mostraron que HWD a 50 °C, 60 s y AA al 1% fue la combinación óptima para controlar el pardeamiento enzimático y prolongar su calidad de fresco hasta los 8 días. Además, esa combinación de tratamientos redujo las actividades de la PPO y la POD y aumentó los PhC respecto al control (sin tratar), sin diferencias significativas entre ellos en la capacidad antioxidante y la RR. Por lo tanto, la aplicación de esta combinación sería la más adecuada para conservar la calidad de las berenjenas recién cortadas durante 8 días de almacenamiento a 4 °C.
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1. Denisse Aurora Díaz-Corona, Martha Edith López-López, Lidia Elena Ayón-Reyna, José Caro-Corrales, Roberto Gutiérrez-Dorado, Pedro de Jesús Bastidas-Bastidas, Misael Odín Vega-García. (2024). Characterization of an optimized hot water treatment for eggplant as a non-chemical mean to maintain postharvest quality: validation of its effect on bioactive compounds and antioxidant capacity. Journal of Food Measurement and Characterization, 18(5), p.3266. https://doi.org/10.1007/s11694-024-02401-4.
2. María Laura Lemos, Diego Ricardo Gutiérrez, Silvia del Carmen Rodríguez. (2026). Influence of Modified-Atmosphere Packaging, Antioxidants and Mild Heat Treatment on the Shelf Life of Fresh-Cut Eggplant (Solanum melongena). The 6th International Electronic Conference on Foods. , p.21. https://doi.org/10.3390/blsf2026056021.
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