Marketing of fresh-cut produce has increased rapidly due to increased consumer demand for fresh and convenient foods. However, they have increased perishability and shorter shelf-life as compared with intact fruits. Firmness loss in fresh-cut apple are the main problems associated with quality loss, even under cold storage. Fresh-cut Golden Delicious, Granny Smith and Scarlet Spur apple were sliced, dipped in calcium chloride and in anti-browning solutions, packed and stored for 5 days at 4°C. Changes in headspace atmosphere, firmness and sensory quality were measured during storage period. A significant reduction in the rates of O2 depletion and CO2 production was observed in all the samples. Treatments had beneficial effects on maintaing flesh firmness and reducing cut surface browning. Soluble Solid Contents generally increased during fresh-cut storage, but without significantly differences between treated slices and control. Firmness and quality attributes of the treated samples up to 5 days of storage showed no significant differences compared with the fresh apple, so they would be commercially acceptable at least until day 5 of storage

Fresh-cut apple: effect of CaCl2 dips on firmness and quality

Giacalone G.;Chiabrando V.
2018

Abstract

Marketing of fresh-cut produce has increased rapidly due to increased consumer demand for fresh and convenient foods. However, they have increased perishability and shorter shelf-life as compared with intact fruits. Firmness loss in fresh-cut apple are the main problems associated with quality loss, even under cold storage. Fresh-cut Golden Delicious, Granny Smith and Scarlet Spur apple were sliced, dipped in calcium chloride and in anti-browning solutions, packed and stored for 5 days at 4°C. Changes in headspace atmosphere, firmness and sensory quality were measured during storage period. A significant reduction in the rates of O2 depletion and CO2 production was observed in all the samples. Treatments had beneficial effects on maintaing flesh firmness and reducing cut surface browning. Soluble Solid Contents generally increased during fresh-cut storage, but without significantly differences between treated slices and control. Firmness and quality attributes of the treated samples up to 5 days of storage showed no significant differences compared with the fresh apple, so they would be commercially acceptable at least until day 5 of storage
2nd International Conference on Quality Management of Fresh Cut Produce - Convenience Food for a Tasteful Life
Torino
17-21/7/2011
II INTERNATIONAL CONFERENCE ON QUALITY MANAGEMENT OF FRESH CUT PRODUCE: CONVENIENCE FOOD FOR A TASTEFUL LIFE
International Society for Horticultural Science
1209
95
101
9789462612068
https://www.actahort.org/members/showpdf?session=30588
Ready to eat; Shelf-life; Storage; Surface browning; Horticulture
Giacalone G., Chiabrando V.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2318/1678540
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