Influence of Storage on Physiological Properties, Chemical Composition, and Bioactive Compounds on Cactus Pear Fruit ( Opuntia ficus-indica (L.) Mill.)

Lucía Andreu-Coll, María Emma García-Pastor, Daniel Valero, Asunción Amorós, María Soledad Almansa, Pilar Legua and Francisca Hernández
Additional contact information
Lucía Andreu-Coll: Department of Plant Science and Microbiology, Research Group “Plant Production and Technology”, Escuela Politécnica Superior de Orihuela (EPSO), Miguel Hernández University (UMH), Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, Spain
María Emma García-Pastor: Department of Food Technology, Escuela Politécnica Superior de Orihuela (EPSO), Miguel Hernández Univeersity (UMH), Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, Spain
Daniel Valero: Department of Food Technology, Escuela Politécnica Superior de Orihuela (EPSO), Miguel Hernández Univeersity (UMH), Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, Spain
Asunción Amorós: Department of Applied Biology, Escuela Politécnica Superior de Orihuela (EPSO), Miguel Hernández University (UMH), Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, Spain
María Soledad Almansa: Department of Applied Biology, Escuela Politécnica Superior de Orihuela (EPSO), Miguel Hernández University (UMH), Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, Spain
Pilar Legua: Department of Plant Science and Microbiology, Research Group “Plant Production and Technology”, Escuela Politécnica Superior de Orihuela (EPSO), Miguel Hernández University (UMH), Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, Spain
Francisca Hernández: Department of Plant Science and Microbiology, Research Group “Plant Production and Technology”, Escuela Politécnica Superior de Orihuela (EPSO), Miguel Hernández University (UMH), Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, Spain

Agriculture, 2021, vol. 11, issue 1, 1-10

Abstract: Cactus pear ( Opuntia ficus-indica (L.) Mill.) fruit from ‘Orito’ cultivar were stored at 2 °C and 90% RH for 28 days plus three days at 20 °C (shelf life, SL). This research analysed the changes in fruit quality parameters (weight loss, firmness, color, titratable acidity, and total soluble solids), ethylene production, respiration rate, antioxidant activity and bioactive compounds (total phenols and carotenoids) of cactus pear fruit during cold and shelf life storage. Under cold conditions, CO 2 production decreased, and ethylene production increased slightly, while under shelf life conditions CO 2 production increased and ethylene production increased more sharply. Firmness increased under cold conditions and did not change during shelf life period. The content of total soluble solids (TSS), titratable acidity (TA), pH, total carotenoids, and lipo-antioxidant activity (L-TAA) remained stable under both conservation conditions. However, hydro-antioxidant activity (H-TAA) increased under both cold and shelf life conditions, and total phenols remained stable during cold storage and increased under shelf life conditions. Besides, weight loss was acceptable under both storage conditions, and color changes were more pronounced under shelf life storage. These results show that the marketability of cactus pear fruit from ‘Orito’ cultivar was acceptable until the end of the storage under cold and shelf life conditions.

Keywords: prickly pear; storage; shelf life; fruit quality; antioxidants (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2021
References: View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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