Influence of Storage on Physiological Properties, Chemical Composition, and Bioactive Compounds on Cactus Pear Fruit (Opuntia ficus-indica (L.) Mill.)

Abstract

Cactus pear (Opuntia ficus-indica (L.) Mill.) fruit from ‘Orito’ cultivar were stored at 2 °C and 90% RH for 28 days plus three days at 20 °C (shelf life, SL). This research analysed the changes in fruit quality parameters (weight loss, firmness, color, titratable acidity, and total soluble solids), ethylene production, respiration rate, antioxidant activity and bioactive compounds (total phenols and carotenoids) of cactus pear fruit during cold and shelf life storage. Under cold conditions, CO2 production decreased, and ethylene production increased slightly, while under shelf life conditions CO2 production increased and ethylene production increased more sharply. Firmness increased under cold conditions and did not change during shelf life period. The content of total soluble solids (TSS), titratable acidity (TA), pH, total carotenoids, and lipo-antioxidant activity (L-TAA) remained stable under both conservation conditions. However, hydro-antioxidant activity (H-TAA) increased under both cold and shelf life conditions, and total phenols remained stable during cold storage and increased under shelf life conditions. Besides, weight loss was acceptable under both storage conditions, and color changes were more pronounced under shelf life storage. These results show that the marketability of cactus pear fruit from ‘Orito’ cultivar was acceptable until the end of the storage under cold and shelf life conditions.

Phytochemical Profile of Opuntia ficus-indica (L.) Mill Fruits (cv. ‘Orito’) Stored at Different Conditions

“…Although prickly pear was classified as a non-climacteric fruit, classification of climacteric and non-climacteric fruit is not absolute, and genotypes and cultivars of some species can show both patterns [ 11 , 12 ]. ‘Orito’ fruit, the commercial Spanish cultivar studied in this work, showed a suppressed climacteric pattern in ethylene production and respiration rate similar to some cultivars of plum, which showed no increase in respiration rate or in ethylene production associated with ripening [ 13 , 14 , 15 ]. In a previous work we demonstrated that ‘Orito’ fruit maintained its quality parameters in desirable values up to 28 days, both in cold conditions (2 °C, 85–90% relative humidity, RH) and during shelf-life storage, whereas the total phenolic content increased during the shelf life conditions [ 13 ].…”

Effect of Opuntia ficus-indica Mucilage Edible Coating on Quality, Nutraceutical, and Sensorial Parameters of Minimally Processed Cactus Pear Fruits

“…Cactus pear is a non-climacteric fruit, characterized by a quite short postharvest life due to an intrinsic predisposition to physical damage as well as high metabolic activity; fruit firmness changes during postharvest storage life are usually due to dehydration and changes in the components of the middle lamella and primary cell wall, which causes fruit softening [28]. Indeed, the combined action of cell wall hydrolyzing enzymes results in loss of integrity of the cell wall by the disassembly of the cellulose-hemicellulose network [29].…”

Robotic Heat Treatments for Mango and Prickly Pear Increase Shelf Life and Reduce Pathogen Infection

“…Twenty-eight days later, TSS concentration was of 11.4 and 12° Brix for Blanca Cristalina and Esmeralda pears [112]. Cactus pears from the "Orito" cultivar presented 14.9°Brix after harvest and 14°Brix after 28 days later [111]. Blanca Cristalina TA values remained constant at 0.25% during the three months, so fruits remain acid and fruit acceptance high [111].…”

“…Cactus pears from the "Orito" cultivar presented 14.9°Brix after harvest and 14°Brix after 28 days later [111]. Blanca Cristalina TA values remained constant at 0.25% during the three months, so fruits remain acid and fruit acceptance high [111]. Blanca Cristalina and Esmeralda presented 0.27 and 0.29% of citric acid at harvest, respectively.…”

“…TSS and TA monitoring was repeated in fruits stored for three months. Total soluble solids (TSS) concentration estimates the sugar content in the fruit and determines its degree of sweetness [111]. TSS concentration of prickly pears of cultivar "Blanca Cristalina" just after cryo-cauterization remained in 13.5°Brix.…”