TY  - JOUR
T1  - Effect of calcium salts and antioxidant treatment on the storage quality of fresh-cut Conference pears
AU  - Zudaire, Lorena
AU  - Viñas, İnmaculada
AU  - Lafarga, Tomas
AU  - Plaza, Lucia
AU  - Echevarria, Gemma
AU  - Bobo, Gloria
AU  - Altisent, Rosa
AU  - Aguiló-aguayo, İngrid
PY  - 2019
DA  - December
Y2  - 2019
JF  - International Journal of Agriculture Forestry and Life Sciences
JO  - Int J Agric For Life Sci
PB  - Volkan OKATAN
WT  - DergiPark
SN  - 2602-4381
SP  - 331
EP  - 344
VL  - 3
IS  - 2
LA  - en
AB  - The use of calcium chloride and calciumlactate solutions has been shown to be a suitable alternative to chlorine inorder to maintain the shelf-life of fresh-cut fruit and vegetables. Theobjective of this research was to evaluate the effects of calcium chloride orcalcium lactate at different concentrations (1, 2, or 4 %, w/v) on the qualityand nutritional parameters of whole ‘Conference’ pears. Moreover, the effect ofthose salts and antioxidant solution (2 % ascorbic acid, 2 % sodium citrate and1 % calcium chloride) on the quality and sensorial attributes of fresh-cutpears was studied. The results showed that the application of calcium salts hadno effect on the antioxidant activity (AA), vitamin C content, total phenoliccontent (TPC), PME and PG activities and calcium content. However, whole pearstreated with calcium chloride 1 % showed higher values of AA and TPC than thosetreated with 2 %. The use of calcium chloride at 1 % combined with antioxidantsolution could be a promising preservative method for fresh-cut pears.
KW  - fresh-cut pear
KW  - postharvest
KW  - minimal processing
KW  - calcium salts
KW  - quality
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UR  - https://dergipark.org.tr/en/pub/ijafls/issue//634403
L1  - https://dergipark.org.tr/en/download/article-file/869896
ER  -