title: Effect of the perforation level of recycled-LDPE bags on the modification of the atmosphere development, bioactive compounds content, and other qualities of Jalapeño peppers during storage.
abstract: The impact of modified atmosphere packaging on the content of selected bioactive compounds and other quality attributes of Jalapeño peppers has not been well studied. In this study, Jalapeño peppers were packed in low-cost bags (composed of recycled-LDPE) that had been perforated at several levels (0-4 holes). Packages were stored at 7 °C for 6 weeks. Samples of unpacked peppers were stored at 23 and 7 °C and were used as control groups. The quality of the peppers and the gas composition inside of the packages were evaluated during storage. The best modified atmosphere was obtained with unperforated bags. Significant loss of weight and firmness were prevented by packaging. The loss of weight and firmness were 20.2-82.6 and 32-100 % in unpacked peppers. Low levels of fermentative metabolites accumulated in packed peppers in unperforated bags and in bags with 1 perforation. The tristimulus color and the bioactive compounds content (phenols, ascorbic acid, β-carotene, and capsaicinoids) remained unchanged in packed peppers. These quality attributes changed gradually in peppers that were stored at 23 °C. The tested bags represent a cost-effective alternative to preserve the quality of intact Jalapeño peppers.
authors.affiliation: Centro de Investigación en Alimentación y Desarrollo A.C.-Unidad Cuauhtémoc, Av. Río Conchos S/N, Parque Industrial, C.P. 31570 Cd. Cuauhtémoc, Chihuahua Mexico.
authors.forename: José
authors.initials: J
authors.lastname: de Jesús Ornelas-Paz
authors.affiliation: Centro de Investigación en Alimentación y Desarrollo A.C.-Unidad Cuauhtémoc, Av. Río Conchos S/N, Parque Industrial, C.P. 31570 Cd. Cuauhtémoc, Chihuahua Mexico.
authors.forename: Andrés C
authors.initials: AC
authors.lastname: Castañeda-Jiménez
authors.affiliation: Departamento de Biotecnología y Ciencias Alimentarias, Instituto Tecnológico de Sonora, 5 de Febrero 818 Sur, C.P. 85000 Cd. Obregón, Sonora Mexico.
authors.forename: María I
authors.initials: MI
authors.lastname: Estrada-Alvarado
authors.affiliation: Centro de Investigación en Alimentación y Desarrollo A.C.-Unidad Cuauhtémoc, Av. Río Conchos S/N, Parque Industrial, C.P. 31570 Cd. Cuauhtémoc, Chihuahua Mexico ; Departamento de Biotecnología y Ciencias Alimentarias, Instituto Tecnológico de Sonora, 5 de Febrero 818 Sur, C.P. 85000 Cd. Obregón, Sonora Mexico.
authors.forename: Olivia P
authors.initials: OP
authors.lastname: Ramos-Aguilar
authors.affiliation: Laboratorio de Bioingeniería, Universidad de Colima, Km. 9 carretera Coquimatlán-Colima, C.P. 28400 Coquimatlán, Colima Mexico.
authors.forename: Vrani
authors.initials: V
authors.lastname: Ibarra-Junquera
authors.affiliation: Facultad de Ciencias Químicas, Universidad Autónoma de San Luis Potosí, Manuel Nava 6 Zona Universitaria, C.P. 78210 San Luis, Potosí Mexico.
authors.forename: Jaime D
authors.initials: JD
authors.lastname: Pérez-Martínez
authors.affiliation: Laboratorio de Bioingeniería, Universidad de Colima, Km. 9 carretera Coquimatlán-Colima, C.P. 28400 Coquimatlán, Colima Mexico.
authors.forename: Pilar
authors.initials: P
authors.lastname: Escalante-Minakata
authors.affiliation: Facultad de Ciencias Químicas, Universidad Autónoma de San Luis Potosí, Manuel Nava 6 Zona Universitaria, C.P. 78210 San Luis, Potosí Mexico.
authors.forename: Juan C
authors.initials: JC
authors.lastname: Guevara-Arauza
authors.affiliation: Departamento de Biotecnología y Ciencias Alimentarias, Instituto Tecnológico de Sonora, 5 de Febrero 818 Sur, C.P. 85000 Cd. Obregón, Sonora Mexico.
authors.forename: Saúl
authors.initials: S
authors.lastname: Ruiz-Cruz
keywords: Antioxidants; Capsicum annuum; Modified Atmosphere Packaging; Nutritional value; Postharvest storage