Effect of the perforation level of recycled-LDPE bags on the modification of the atmosphere development, bioactive compounds content, and other qualities of Jalapeño peppers during storage

Alvarez-Parrilla E, de la Rosa LA, Amarowicz R, Shahidi F (2012) Protective effect of fresh and processed Jalapeño and Serrano peppers against food lipid and human LDL cholesterol oxidation. Food Chem 133:827–834

Arkus KAJ, Cahoon EB, Jez JM (2005) Mechanistic analysis of wheat chlorophyllase. Arch Biochem Biophys 438:146–155

Beaudry RM (1999) Effect of O2 and CO2 partial pressure on selected phenomena affecting fruit and vegetable quality. Postharvest Biol Technol 15:293–303

Chuah AM, Lee YC, Yamaguchi T, Takamura H, Yin LJ, Matoba T (2008) Effect of cooking on the antioxidant properties of coloured peppers. Food Chem 111:20–28

Cisneros-Pineda O, Torres-Tapia LW, Gutiérrez-Pacheco LC, Contreras-Martín F, González-Estrada T, Peraza-Sánchez SR (2007) Capsaicinoids quantification in chili peppers cultivated in the state of Yucatan, Mexico. Food Chem 104:1755–1760

Deli J, Molnár P, Matus Z, Tóth G (2001) Carotenoid composition in the fruits of red paprika (Capsicum annuum var. lycopersiciforme rubrum) during ripening; biosynthesis of carotenoids in red paprika. J Agric Food Chem 49:1517–1523

Gómez-Ladrón de Guevara R, Pardo-González JE (1996) Evolution of color during the ripening of selected varieties of paprika pepper (Capsicum annuum L.). J Agric Food Chem 44:2049–2052

González M, Centurión A, Sauri E, Latournerie L (2005) Influence of refrigerated storage on the quality and shelf life of ‘Habanero’ chili peppers (Capsicum chinense Jacq.). Acta Hortic 682:1297–1302

González-Aguilar GA, Tiznado M (1993) Postharvest physiology of Bell peppers stored in low density polyethylene bags. Lebensm Wiss Technol 26:450–455

González-Aguilar GA, Ayala-Zavala JF, Ruiz-Cruz S, Acedo-Félix E, Díaz-Cinco ME (2004) Effect of temperature and modified atmosphere packaging on overall quality of fresh-cut bell peppers. Lebensm Wiss Technol 37:817–826

Hornero-Méndez D, Gómez-Ladrón de Guevara R, Mínguez-Mosquera MI (2000) Carotenoid biosynthesis changes in five red peppers (Capsicum annuum L.) cultivars during ripening. Cultivar selection for breeding. J Agric Food Chem 48:3857–3864

Howard LR, Hernández-Brenes C (1998) Antioxidant content and market quality of jalapeno pepper rings as affected by minimal processing and modified atmosphere packaging. J Food Qual 21:317–327

Howard LR, Smith RT, Wagner AB, Villalon B, Burn EE (1994) Provitamin A and ascorbic acid content of fresh pepper cultivars (Capsicumannuum) and processed jalapenos. J Food Sci 59:362–365

Howard LR, Talcott ST, Brenes CH, Villalon B (2000) Changes in phytochemical and antioxidant activity of selected pepper cultivars (Capsicum species) as influenced by maturity. J Agric Food Chem 48:1713–1720

Imahori Y, Kota M, Ueda Y, Ishimaru M, Cachin K (2002) Regulation of ethanolic fermentation in bell pepper fruit under low oxygen stress. Postharvest Biol Technol 25:159–167

Johnson CD, Decoteau DR (1996) Nitrogen and potassium fertility affects Jalapeno pepper plant growth, pod yield, and pungency. HortSci 31:1119–1123

Kissinger M, Tuvia-Alkalai S, Shalom Y, Fallik E, Elkind Y, Jenks MA, Goodwin MS (2005) Characterization of physiological and biochemical factors associated with postharvest water loss in ripe pepper fruit during storage. J Am Soc Hortic Sci 130:735–741

Koide S, Shi J (2007) Microbial and quality evaluation of green peppers stored in biodegradable film packaging. Food Control 18:1121–1125

Kosson R (2003) Chlorophyll fluorescence and chilling injury of green pepper as affected by storage conditions. Acta Hortic 628:379–385

Krajewska AM, Powers JJ (1987) Gas chromatography of methyl derivatives of naturally occurring capsaicinoids. J Chromatogr A 409:223–233

Lee Y, Howard LR, Villalón B (1995) Flavonoids and antioxidant activity of fresh pepper (Capsicum annuum) cultivars. J Food Sci 60:473–476

Lownds NK, Banaras M, Bosland PW (1994) Postharvest water loss and storage quality of nine pepper (Capsicum) cultivars. HortSci 29:191–193

Luo Y, Mikitzelf LJ (1996) Extension of postharvest life of Bell peppers with low oxygen. J Sci Food Agric 70:115–119

Manolopoulou H, Xanthopoulos G, Douros N, Lambrinos G (2010) Modified atmosphere packaging storage of green bell peppers: quality criteria. Biosyst Eng 106:535–543

Matsufuji H, Ishikawa K, Nunomura O, Chino M, Takeda M (2007) Anti-oxidant content of different coloured sweet peppers, white, green, yellow, orange and red (Capsicum annuum L.). Int J Food Sci Techol 42:1482–1488

Meir S, Rosenberger I, Aharon Z, Grinberg S, Fallik E (1995) Improvement of the postharvest keeping quality and colour development of bell pepper (cv. ‘Maor’) by packaging with polyethylene bags at a reduced temperature. Postharvest Biol Technol 5:303–309

Mejia LA, Hudson E, González de Mejia E, Vazquez F (1988) Carotenoid content and vitamin A activity of some common cultivars of Mexican peppers (Capsicum annuum) as determined by HPLC. J Food Sci 53:1448–1451

Niu G, Rodriguez DS, Call E, Bosland PW, Ulery A, Acosta E (2010) Responses of eight chile peppers to saline water irrigation. Sci Hortic 126:215–222

Ornelas-Paz JJ, Cira-Chávez LA, Gardea-Béjar AA, Guevara-Arauza JC, Sepúlveda DR, Reyes-Hernández J, Ruiz-Cruz S (2013) Effect of heat treatment on the content of some bioactive compounds and free radical-scavenging activity in pungent and non-pungent peppers. Food Res Int 50:519–525

Ornelas-Paz JJ, Martínez-Burrola JM, Ruiz-Cruz S, Santana-Rodríguez V, Ibarra-Junquera V, Olivas GI, Pérez-Martínez JD (2010) Effect of cooking on the capsaicinoids and phenolics contents of Mexican peppers. Food Chem 119:1619–1625

Ornelas-Paz JJ, Zamudio-Flores PB, Torres-Cisneros CG, Holguín-Soto R, Ramos-Aguilar OP, Ruiz-Cruz S, Guevara-Arauza JC, González-Aguilar GA, Santana-Rodríguez V (2012) The barrier properties and potential use of recycled-LDPE films as a packaging material to preserve the quality of Jalapeño peppers by modified atmospheres. Sci Hortic 135:210–218

Pankotai MG, Komsa I, Fustos Z (2007) Quality changes of paprika types during the storage in Hungary. Acta Hortic 747:179–184

Ruiz-Cruz S, Alvarez-Parrilla E, de la Rosa LA, Martínez-González AI, Ornelas-Paz JJ, Mendoza-Wilson AM, González-Aguilar GA (2010) Effect of different sanitizers on microbial, sensory and nutritional quality of fresh-cut jalapeño peppers. Am J Agric Biol Sci 5:331–341

Saltveit ME (2003) Is it possible to find an optimal controlled atmosphere? Postharvest Biol Technol 27:3–13

Srinivasan K (2005) Spices as influencers of body metabolism: an overview of three decades of research. Food Res Int 38:77–86

Traber MG, Stevens JF (2011) Vitamins C and E: Beneficial effects from a mechanistic perspective. Free Radic Biol Med 51:1000–1013

Wall MM, Waddell CA, Bosland PW (2001) Variation in β-carotene and total carotenoid content in fruits of Capsicum. HortSci 36:746–749

Yahia EM, Ornelas-Paz JJ (2010) Chemistry, stability and biological actions of carotenoids. In: De la Rosa L, Alvarez-Parrilla E, González-Aguilar GA (eds) Fruit and vegetable phytochemicals: chemistry, nutritional value and stability. Blackwell Publishing, USA, pp 177–222

Yahia EM, Ornelas-Paz JJ, González-Aguilar GA (2011) Nutritional and health promoting properties of tropical and subtropical fruits. In: Yahia EM (ed) Postharvest biology and technology of tropical and sub-tropical fruits. Vol. 1: Fundamental Issues. Woodhead Publishing, Cambridge, pp 21–78