Articles
BIOCHEMICAL AND NUTRITIONAL CHARACTERIZATION OF THREE PRICKLY PEAR SPECIES WITH DIFFERENT RIPENING BEHAVIOR AND NUTRACEUTICAL VALUE OF NOPALITOS
Article number
841_72
Pages
515 – 518
Language
English
Abstract
Biochemical and nutritional changes were studied during the ripening process of three prickly pear (Opuntia spp.) cultivars with different ripening behavior.
Fresh weight loss was the main physicochemical change among cultivars.
No significant postharvest differences were found in total soluble solids, titratable acidity and pH. Blanca cristalina and Esmeralda showed an increase in carotenoids, while these diminished in Naranjona.
The evaluated cell wall enzymes showed particular behaviors during the ripening of each cultivar, suggesting a fine biochemical control and not a clear relationship between cultivars.
Besides, nopalitos analysis showed differences in the
-carotene and lutein levels, the content of these pigments was higher than in other vegetables.
Fresh weight loss was the main physicochemical change among cultivars.
No significant postharvest differences were found in total soluble solids, titratable acidity and pH. Blanca cristalina and Esmeralda showed an increase in carotenoids, while these diminished in Naranjona.
The evaluated cell wall enzymes showed particular behaviors during the ripening of each cultivar, suggesting a fine biochemical control and not a clear relationship between cultivars.
Besides, nopalitos analysis showed differences in the
-carotene and lutein levels, the content of these pigments was higher than in other vegetables.
Publication
Authors
T. Hernández-Pérez, J. Mejía-Centeno, A. Cruz-Hernández, O. Paredes-López
Keywords
cactus pear, carotenoids, chemical composition, cladodes, Opuntia
Online Articles (99)