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

Year 2019, Volume: 3 Issue: 2, 331 - 344, 23.12.2019

Lorena Zudaire İnmaculada Viñas Tomas Lafarga Lucia Plaza Gemma Echevarria Gloria Bobo Rosa Altisent İngrid Aguiló-aguayo

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 (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 (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 (AA), vitamin C content, total phenolic
content (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

Supporting Institution

Spanish Ministry of Science and Innovation

Project Number

AGL-2012-38671

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