Summary
This experimental study examined how cold storage conditions and hot water treatment influence the nutritional composition of fresh-cut red peppers over 9 days. Storage at 8 °C (without heat treatment) promoted accumulation of phenolic compounds and carotenoids, whereas 4 °C storage inhibited these changes; organic acids increased substantially at both temperatures, whilst ascorbic acid remained relatively stable. Hot water pretreatment suppressed phenolic and carotenoid accumulation, suggesting it may have limited utility for preserving antioxidant content in refrigerated fresh-cut produce.
Regional applicability
The findings apply to United Kingdom retail and food service contexts where fresh-cut peppers are stored refrigerated in modified-atmosphere packaging. The pepper cultivar studied ('Peperone Cornetto di Pontecorvo') is a traditional Italian variety; whilst the storage and processing methods are relevant to UK supply chains, cultivar-specific responses may differ with British-grown or other imported pepper varieties.
Key measures
Ascorbic acid content, phenolic compounds (hydroxycinnamic acids, flavonoids), carotenoids (capsanthin, cucurbitaxanthin A, zeaxanthin, β-carotene, β-cryptoxanthin), sugars (glucose, fructose), organic acids (citric and malic acid), weight loss, O₂ and CO₂ concentrations
Outcomes reported
The study monitored changes in antioxidants (ascorbic acid, phenolic compounds, carotenoids) and taste-related compounds (sugars, organic acids) in fresh-cut red peppers stored at 4 °C or 8 °C for 9 days, with and without hot water pretreatment. Storage temperature significantly influenced weight loss, sugar concentration, organic acid accumulation, and carotenoid profiles, whilst ascorbic acid degradation was minimal.
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