Effect of high hydrostatic pressure on antioxidant content of `Ataulfo' mango during postharvest maturation

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AudienciaPúblico en generales_ES
CoberturaMéxicoes_ES
Fecha de ingreso2026-10-05T16:33:00Z
Fecha de publicación2013-01-01
ResumenThe objective of this study was to evaluate the effect of pressurization on the concentration of some antioxidant compounds and the antiradical efficiency during the ripening process of `Ataulfo' mango. The fruits at physiological maturity stage were pressurized at 15, 30, or 60 MPa for 10 or 20 min. Control fruits were not pressurized. The fruits were stored at 25 degrees C and changes in the concentration of ascorbic acid, total phenols, total flavonoids, total carotenoids, and antiradical efficiency were evaluated. It was demonstrated that in `Ataulfo' mango high hydrostatic pressure treatments at 60 and 30 MPa for 20 minutes induced the synthesis of ascorbic acid during storage maybe as a consequence of physiological changes and possible structural modification of the cells, while the fruits pressurized at 15 MPa showed no effect on this parameter. On the other hand, the use of 15 MPa for 10 minutes increased the synthesis of phenols, flavonoids, carotenoids, and antiradical efficiency in `Ataulfo' mango compared to that of the control fruit. In conclusion, this behavior seemed to be due to the low hydrostatic pressure treatments (15 Mpa), which stimulated the synthesis of antioxidants in the mango fruit and ripening was not inhibited.es_ES
Doihttps://doi.org/10.1590/s0101-20612013005000062es_ES
URIhttps://riuat.uat.edu.mx/handle/123456789/4829
Idiomaenes_ES
EditorialSOC BRASILEIRA CIENCIA TECNOLOGIA ALIMENTOSes_ES
RelaciónFood Science and Technology (Brazil)es_ES
URL relacionadohttps://doi.org/10.1590/s0101-20612013005000062es_ES
DerechosAcceso abierto (Metadatos de producción científica)es_ES
Licenciahttp://purl.org/coar/access_right/c_abf2es_ES
FuenteFood Science and Technology (Brazil)
Palabra claveMangifera indica Les_ES
Palabra clavehigh hydrostatic pressurees_ES
Palabra claveantioxidantses_ES
TítuloEffect of high hydrostatic pressure on antioxidant content of `Ataulfo' mango during postharvest maturationes_ES
TipoArtículoes_ES
ArbitradoHa sido Arbitradoes_ES
AutorGuadalupe Ortega, Viviana
AutorAlberto Ramirez, Jose
AutorVelazquez, Gonzalo
AutorTovar, Beatriz
AutorMata, Miguel
AutorMontalvo, Efigenia
AutorGuadalupe Ortega, Vivianaes_ES
AutorAlberto Ramirez, Josees_ES
AutorVelazquez, Gonzaloes_ES
AutorTovar, Beatrizes_ES
AutorMata, Migueles_ES
AutorMontalvo, Efigeniaes_ES
InstituciónUniversidad Autónoma de Tamaulipas
InstituciónUniversidad Autónoma de Tamaulipases_ES
Número3es_ES
Rango de páginas561-568es_ES
URL relacionadahttps://doi.org/10.1590/s0101-20612013005000062
Tipo de artículoIndexado
Tipo de artículoIndexadoes_ES
Volumen33es_ES

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