Aceites esenciales: una alternativa para reducir las pérdidas postcosecha del pimiento fresco
DOI:
https://doi.org/10.51372/bioagro382.2Palabras clave:
Aceites esenciales, calidad, capacidad de almacenamiento, Capsicum annuum, poscosecha, vida útilResumen
El pimiento morrón es una hortaliza importante y nutritiva a nivel mundial. Sin embargo, debido a su alto contenido de agua y a su fina capa de piel, su vida útil es corta. Este estudio se realizó para evaluar la eficacia de tres aceites esenciales (romero, tomillo y limoncillo) como tratamiento postcosecha para la vida útil de pimientos almacenados durante 35 días a 8±1 °C. Los resultados demostraron que los tratamientos con aceite de tomillo y romero fueron los más eficaces para reducir la pérdida de peso, la descomposición, el recuento total de levaduras y mohos, y para preservar la capacidad antioxidante. Además, el tratamiento con aceite de tomillo mostró la mayor actividad antirradical y el mayor contenido de compuestos fenólicos totales en comparación con otros tratamientos. El aceite de limoncillo fue el tratamiento más eficaz para conservar la vitamina C y reducir la tasa de respiración. Los tratamientos con tomillo y romero fueron superiores en la conservación de la capacidad antioxidante de los pimientos. En conclusión, la aplicación de los aceites de romero, tomillo y limoncillo podrían ser alternativas viables para minimizar el crecimiento microbiano en los pimientos morrones durante el almacenamiento en frío.
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Derechos de autor 2026 Zeinab A.M. Abu-Qenawy, Hassan A. Hassan, Karima F. Abdelgawad, Reda M. Mohamed, Mohamed M. El-Mogy, Marwa Rashad Ali
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