The effects of modified atmospheres on prickly pear (Opuntia albicarpa) stored at different temperatures

• Published in: Postharvest biology and technology Vol. 111; pp. 314 - 321
• Main Authors: Ochoa-Velasco, Carlos Enrique, Guerrero-Beltrán, José Ángel
• Format: Journal Article
• Language: English
• Published: Elsevier B.V 01.01.2016
• Subjects: Antioxidant activity; Modified atmosphere; Prickly pear; Quality parameters; Prickly pear; Modified atmosphere; Antioxidant activity; Quality parameters
• ISSN: 0925-5214; 1873-2356
• DOI: 10.1016/j.postharvbio.2015.09.028

[Display omitted] •Passive/active atmosphere delayed weight loss and dehydration of prickly pears.•Prickly pear external color was decisive for consumer acceptance of prickly pears.•Storage conditions did not affect the color of peeled prickly pears.•Phenolic compounds increased during storage in accordance to antioxidant activity.•Microbial load increased in modified atmosphere but reduced at low temperature. The aim of this study was to evaluate the effect of modified atmosphere packaging (MAP) on fresh prickly pear (Opuntia albicarpa). Unpacked prickly pears (control) and packaged under passive (20.3±0.1% O2 and 0.03±0.0% CO2) and active (6.25±0.1% O2 and 3.65±0.1% CO2) atmospheres were stored at three temperatures (4, 10, and 27°C). Fruit were evaluated for weight loss, color, firmness, bioactive compounds, microbial load, and sensory characteristics every 10d for 40d. Prickly pears, stored under modified atmospheres at 4 and 10°C. Experienced a delayed weight loss by 1.0% and a total color change (ΔE) of 13.7 was observed. In general, the firmness of prickly pears stored under modified atmospheres was lower than for unpacked fruit. During storage, phenolic compounds increased in fruit under all storage conditions. Microbial growth increased in fruit packaged in modified atmosphere; however, at low temperatures the microbial growth decreased. Sensory evaluation judges detected changes in color and softening of fruit during storage.