Comparison of calcium chloride and calcium lactate effectiveness in maintaining shelf stability and quality of fresh-cut cantaloupes
Irene Luna-Guzm?n and Diane M. Barrett
Postharvest Biology and Technology Vol: 19 Issue: 1 Pages: 61-72
2000
บทคัดย่อ
Fresh-cut cantaloupe cylinders were dipped for 1 min in 2.5% solutions of either calcium chloride (CaCl2) at ~25°C or calcium lactate at ~25 and 60°C. Firmness, microbiological (total plate count, yeast and mold, and microaerophilic bacteria) and sensory characteristics, respiration (CO2) and ethylene (C2H4) production were evaluated during 12 days storage at 5°C and 95% relative humidity air. Both calcium salts maintained melon firmness throughout cold storage. CaCl2, but not calcium lactate, imparted undesirable bitterness to the fruit pieces. No significant differences were observed in the physiological behavior of the treated fresh-cut compared to just-cut samples.