The effect of storage temperature and time on total phenolics and enzymatic activity of sapodilla (Achras sapota L.)

Published

2016-07-01

Efecto de la temperatura y el tiempo de almacenamiento en los fenoles totales y la actividad enzimática del níspero (Achras sapota L.).

Keywords:

Total phenolics, Catalase, Peroxidase, Polyphenol oxidase, Low temperature storage (en)
Fenoles totales, Catalasa, Peroxidasa, Polifenoloxidasa, Almacenamiento a baja temperatura (es)

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Authors

Jairo Mercado Camargo Universidad de Cartagena
Arnulfo Taron Dunoyer Universidad de Cartagena
Luis A. García-Zapateiro Universidad de Cartagena

Abstract (en)
Abstract (es)

The tropical fruits are sensitive to low storage temperatures, so optimal parameters have been searched for storage and transport for the purpose of maintaining its overall quality as long as possible to the consumer. The effect of different storage temperatures (6, 10, 15, 21 and 27 °C) and storage durations (0 to 20 d) on total phenolics and enzymatic activity of peroxidase (POD), catalase (CAT), and polyphenol oxidase (PPO) on sapodilla (Achras sapota L.) fruit was investigated. The extraction and quantitation of protein and phenols from fruit was performed, then the enzymatic activity of PPO, POD and CAT was determined. The concentration of total phenolics decreased in the control fruit. POD activity was 3268.7 ± 1.4 U g-1 in ripening and senescence of sapodilla stored at 27 °C. CAT activity reached a peak of 34.0 ± 0.25 U g-1 in senescence in control fruit. PPO activity remained unchanged in the ripening stage and until consumption. The best storage temperatures to prolong the post-harvest life of the sapodilla fruit were 6 °C and 10 °C when storage was at low temperatures. POD activity was inactivated during sapodilla storage at low temperatures (6 and 10 °C) and after being transferred to 27 °C the activity was reactivated. Likewise of fruits stored at 21 °C after being transferred to 27 °C the POD activity was reactive with a maximum value of 46.3 ± 0.012 U g-1. Enzyme activity decreased at low temperatures, which contributed to the preservation of the fruit, showing that the cold retards the maturation processes.

Las frutas tropicales son sensibles a bajas temperaturas de almacenamiento, debido a esto los parámetros de almacenamiento y transporte deben ser los óptimos con el fin de mantener su calidad el mayor tiempo posible para el consumidor. En esta investigación se estudió el efecto de las temperaturas (6, 10, 15, 21 y 27 °C) y tiempos (0 a 20 d) de almacenamiento en el contenido de fenoles totales y actividad enzimática (peroxidasa (POD), Catalasa (CAT) y Polifenol Oxidasa (PPO)), además extracción y cuantificación de proteínas del níspero (Achras sapota L.) y un fruto control. La actividad POD fue 3268,7 ± 1,4 U g-1 en la maduración y senescencia del níspero almacenado a 27 °C, la actividad CAT alcanzó un pico de 34,0 ± 0,25 U g-1 en la senescencia del fruto control. La actividad PPO permaneció sin cambios en el estado de madurez hasta su consumo. Las temperaturas de almacenamiento de 6 °C y 10 °C fueron las mejores para prolongar la vida poscosecha del fruto. La actividad POD se inactivó durante el almacenamiento del níspero a bajas temperaturas (6 y 10 °C) pero esta se reactivó con la transferencia del fruto a 27 °C. La actividad PPO de los frutos almacenados a 21 °C se incrementó después de transferirse a una temperatura de 27 °C, presentando un valor máximo de 46,3 ± 0,012 U g -1. La actividad enzimática disminuye a bajas temperaturas lo que contribuye a la preservación de la fruta, demostrando que el frío retrasa los procesos de maduración.

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