Abstract

Cactus pear fruits (Opuntia ficus indica Mill, cv. ‘Gialla’) were manually peeled, then placed in plastic boxes sealed with a film with high permeability to gases, and kept at 4°C for 9 days. After 3, 6 and 9 days, chemical, physical, microbiological and sensorial parameters, total phenols, vitamin C and antioxidant capacity were determined. In-package gas concentrations were measured almost daily. Vitamin C and antioxidant capacity remained unchanged, while polyphenols decreased after 6 days in storage. Of the chemical parameters, only pH and acidity changed significantly, without however, adversely affecting sensorial properties. Microbiological growth was limited and fungal colonies were never visually detected.

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