Extending shelf life of fresh-cut persimmon 'Rojo Brillante': Effect of anti browning agents and controlled atmosphere storage
E. Sanchis, M. Mateos, C. Ghidelli, M.B. Pérez-Gago
Abstracts of 7th International Postharvest Symposium 2012 (IPS2012). 25-29 June, 2012. Putra World Trade Centre (PWTC), Kuala Lumpur, Malaysia. 238 pages.
2012
บทคัดย่อ
The aim of this work was to study the effect of anti browning agents combined with controlled atmosphere storage to improve the quality of fresh-cut persimmon. Persimmons cv. Rojo Brillante were harvested with an external color index (CI) of -0.57 (where, CI=1000*a/L *b). After removing fruit astringency by application of high levels of CO2, samples were cleaned, peeled, and cut in sections. Persimmon pieces were dipped in 1 % ascorbic acid (AA), 1 % citric acid (CA), or in water as control. Fruit samples were then placed in 3 different atmospheres (Atm-A = 21 kPa O2 + 0.03 kPa CO2; Atm-D = 5 kPa O2 + 10 kPa CO2; Atm-F = 5 kPa O2) during 9 days at 5°e. Color (CIE L *a*b*), firmness, weight loss and visual quality were determined during storage. Control samples had lower L * and higher a * values than samples treated with the antioxidants. In untreated control samples, Atm-D was the most effective reducing enzymatic browning; whereas, antioxidant-treated samples stored in Atm-F had lower hue values than those stored in the other atmospheres. In general, the firmness decreased during storage for all the treatments. Samples stored in Atm-A had the highest weight loss. In the visual quality the judges ranked control samples as the most browned under all the storage conditions. Pieces treated with 1 % CA and stored in Atm-A and Atm-D reached the limit of marketability after 7 days of storage, whereas the combination of 1 % CA and Atm-F was evaluated above that limit during the 9 days of storage. Samples treated with 1 % AA and those stored in Atm-D induced some blackening of the tissue, which limited the shelf life of fresh-cut persimmon reducing the limit of commercialization significantly. The results show that atmospheres with low O2 combined with application of 1 % CA could reduce the enzymatic and non-enzymatic browning and maintain shelf life up to 9 days of storage.