Evaluation of quality, phenolic and carotenoid composition of fresh-cut purple Polignano carrots stored in modified atmosphere

•Purple Polignano carrots were processed as fresh-cut products.•Phenolic and carotenoid profiles of purple Polignano carrots was studied.•Passive modified atmosphere preserved the quality and the nutritional value.•Hydroxycinnamic acids and anthocyanins increased their content during storage.•β-caro...

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Bibliographic Details
Published in:Journal of food composition and analysis 2020-03, Vol.86, p.103363, Article 103363
Main Authors: Pace, B., Capotorto, I., Cefola, M., Minasi, P., Montemurro, N., Carbone, V.
Format: Article
Language:English
Subjects:
Carotenoids
Cold storage
DPPH assay
Food analysis
Food composition
Fresh-cut purple carrots
HPLC-ITMSn
Nutritional value
Polyphenols
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Summary:•Purple Polignano carrots were processed as fresh-cut products.•Phenolic and carotenoid profiles of purple Polignano carrots was studied.•Passive modified atmosphere preserved the quality and the nutritional value.•Hydroxycinnamic acids and anthocyanins increased their content during storage.•β-carotene was the major carotenoid, followed by lutein and α-carotene. Purple Polignano carrot is a traditional Italian landrace cultivated in Apulia region rich in antioxidants and with a high nutritional value. On the other hand, these carrots showed a high perishability. The postharvest behaviour of fresh-cut purple Polignano carrots stored in open bags (AIR) or passive modified atmosphere (pMA) was studied, analysing the main qualitative parameters and the polyphenols and carotenoids profile. The storage in pMA allowed to preserve visual quality and respiration rate better than the storage in AIR. Polyphenols (hydroxycinnamic acids, their derivatives and anthocyanins) increased during storage of about 249 % in samples stored in pMA and of about 306 % in those stored in AIR at 4 °C during the first 4 days of storage, respect to fresh carrots. Instead, carotenoids mean content in carrots just after harvest (6.28 ± 0.48 mg kg-1 fw) did not change significantly during storage at 4 °C (both in AIR or pMA). According to our results, pMA resulted a valid solution to cold store fresh-cut purple Polignano carrots until two weeks, preserving quality and nutritional value.
ISSN:0889-1575
1096-0481
DOI:10.1016/j.jfca.2019.103363