Resumen

JIMENEZ, M.E.; ZAMBRANO, M.L.  y  AGUILAR, M.R.. Stability of Pigments in Fruit Subjected to Microwave Energy Treatment. Inf. tecnol. [online]. 2004, vol.15, n.3, pp. 61-66. ISSN 0718-0764.  http://dx.doi.org/10.4067/S0718-07642004000300009.

The stability behavior of pigments and polyphenyloxidase activity were determined in fruit which had undergone microwave energy treatment (scalding). Pigments were extracted from each type of fruit, obtaining spectroscopic absorbancies. Absorbancy increases with increase in time of microwave treatment, particularly the chlorophylls of aguacate, and mamey and mango carotenes. The anthocyanins of strawberries and plums remained stable, while in the kiwi, there was no linear relation in the absorbancies. The rates of inactivation of the polyphenyloxidase were greater for aguacates and mangos, and lower for mamey, kiwi, strawberry and plum. It is concluded that scalding of fruit with microwaves favors color increase and maintains stability, and inversely diminishes the activity of polyphenyloxidase which ensures that color is not affected by enzymatic darkening

Palabras llave : fruit treatment; microwave scalding; pigment effect; polyphenyloxidase activity.