Resumo

OCHOA, Carlos E  e  GUERRERO, José A. Effect of the Storage at Different Temperatures on the Quality of Red Prickle Pear (Opuntia ficus indica (L.) Miller). Inf. tecnol. [online]. 2012, vol.23, n.1, pp. 117-128. ISSN 0718-0764.  doi: 10.4067/S0718-07642012000100013.

The effect of the storage at different temperatures on the quality of red prickle pear (Opuntia ficus indica (L.) Miller) San Martín variety. The fruit was stored at 4±1, 9±2, and 28±2°C for determining its shelf life. Once a week, physicochemical, enzymatic, antioxidant and microbiological characteristics were evaluated until fruit showed no edible characteristics. Time and storage temperature were the two parameters that significantly affected (p<0.05) weight loss, texture and activity of polyphenoloxidase in pear peel. Phenolic compounds, antioxidant capacity, and pectinesterase activity did not show significant difference (p>0.05) during storage time. However, antioxidant capacity presented a significant increase with time.

Palavras-chave : red prickly pear; opuntia; storage; shelf life; antioxidant capacity.