Effect of calcium salts and antioxidant treatment on the storage quality of fresh-cut Conference pears

Authors : Lorena ZUDAİRE, İnmaculada VİÑAS, Tomas LAFARGA, Lucia PLAZA, Gemma ECHEVARRİA, Gloria BOBO, Rosa ALTİSENT, İngrid AGUİLÓAGUAYO

Pages : 331-344

View : 45 | Download : 15

Publication Date : 2019-12-23

Article Type : Research Paper

Abstract :The use of calcium chloride and calcium lactate solutions has been shown to be a suitable alternative to chlorine in order to maintain the shelf-life of fresh-cut fruit and vegetables. The objective of this research was to evaluate the effects of calcium chloride or calcium lactate at different concentrations insert ignore into journalissuearticles values(1, 2, or 4 %, w/v); on the quality and nutritional parameters of whole ‘Conference’ pears. Moreover, the effect of those salts and antioxidant solution insert ignore into journalissuearticles values(2 % ascorbic acid, 2 % sodium citrate and 1 % calcium chloride); on the quality and sensorial attributes of fresh-cut pears was studied. The results showed that the application of calcium salts had no effect on the antioxidant activity insert ignore into journalissuearticles values(AA);, vitamin C content, total phenolic content insert ignore into journalissuearticles values(TPC);, PME and PG activities and calcium content. However, whole pears treated with calcium chloride 1 % showed higher values of AA and TPC than those treated with 2 %. The use of calcium chloride at 1 % combined with antioxidant solution could be a promising preservative method for fresh-cut pears.
Keywords : fresh cut pear, postharvest, minimal processing, calcium salts, quality

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