Open Access

ARTICLE

Preservation of fresh edible cactus stems (Opuntia ficus indica Mill.) by modified atmosphere packaging

Osorio-Córdoba J¹, LL Rodriguez-Verástegui¹, F Díaz de León-Sánchez², E Bosquez-Molina¹, JR Verde-Calvo¹, HB Escalona-Buendía¹, LJ Pérez-F lores², C Pelayo-Zaldívar¹

1 Departamento de Biotecnología,
2 Departamento de Ciencias de la Salud; Universidad Autónoma Metropolitana-Iztapalapa. San Rafael Atlixco 186, Colonia Vicentina, México D.F. C.P. 09340, México.

* Corresponding Author:Address Correspondence to: Dra. Clara Pelayo-Zaldivar, Phone: (52-55) 58044600 ext. 2702; e-mail:

Phyton-International Journal of Experimental Botany 2015, 84(2), 375-384. https://doi.org/10.32604/phyton.2015.84.375

Abstract

Cactus stems, the cladodes of Opuntia spp. cacti, are consumed in Mexico and other countries due to their fresh and herbaceous flavor, and because of their widely known nutraceutical benefits. In order to extend the postharvest life of this vegetable, the effect of a modified atmosphere packaging (MAP) was studied in cactus stems of the cultivar Atlixco stored at 4 ± 1 °C for 20 days under three types of atmospheres: (1) air (passive atmosphere), (2) 5 kPa O₂ + 4 kPa CO₂, and (3) N₂. During storage, the titratable acidity decreased and the color of cladodes became darker and less green; however, the 5 kPa O₂ + 4 kPa CO₂ atmosphere was able to preserve both quality characteristics. All modified atmospheres reduced weight loss (from 8 to <2%) and the symptoms of chilling injury, and this physiological disorder appeared earlier in controls than in MAP-stored cladodes. The levels of fermentation metabolites were low in all three evaluated atmospheres. Because of this, only cladodes stored under the N₂ atmosphere were selected for furthersensory analysis of the MAP effect on odor perception as evaluated by a trained panel. Results indicated that there was no detrimental effect (atypical odors) of MAP on this sensory characteristic. We conclude that cultivar Atlixco is suitable for preservation using MAP technology.

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