One of the most limiting factors for the shelf life of fresh-cut fruits is the browning of cut surfaces. In the case of fresh-cut peaches, cut surface browning as well as excessive flesh softening and pit cavity breakdown are the major causes of quality deterioration. Surface treatments are necessary to delay physiological decay in fruit tissues, thus stabilizing the fruit surface and preventing degradative processes that affect the quality of the product. The aim of this research was to investigate the effect of postharvest chemical treatments, as antioxidants and firming agents, on fresh-cut peach fruits quality. The study was developed on a yellow fleshed nectarine (Prunus persica L. var. Nectarina 'Venus'), a yellow fleshed peach (Prunus persica L. 'K18'), and a clingstone peach [Prunus persica (L.) Batsch 'Federica']. Fruits were cut into wedges and dipped in antioxidant solutions for 3 minutes. The solutions contained respectively, ascorbic acid (2%), cysteine (0.5%), calcium lactate (1%) and their combinations (2% ascorbic acid + 1% calcium lactate, and 0.5% cysteine + 1% calcium lactate). After treatment, wedges were stored at 5°C for 8 days. Initially and during storage, chemical, physical, enzymatic, and sensorial analyses were performed. Among treatments, only cysteine showed a positive effect on quality retention, in particular on product appearance. Browning development and polyphenol oxidase activity were both lower for cysteine treated samples than for other treatments. Obviously, ascorbic acid treatment increased vitamin C concentration, and slightly affected the total phenolics content. The presence of calcium lactate affected the firmness only in 'Venus'. For color, the total color change (ΔE) values were very low in all samples. Our results confirmed that the high variability among cultivars may influence the effect of antioxidant and firming agents. Above all cysteine might be useful to keep visual quality of fresh-cut peaches during cold storage.
Application of antioxidant compounds to preserve fresh-cut peaches quality
AMODIO, MARIA LUISA;COLELLI, GIANCARLO;
2015-01-01
Abstract
One of the most limiting factors for the shelf life of fresh-cut fruits is the browning of cut surfaces. In the case of fresh-cut peaches, cut surface browning as well as excessive flesh softening and pit cavity breakdown are the major causes of quality deterioration. Surface treatments are necessary to delay physiological decay in fruit tissues, thus stabilizing the fruit surface and preventing degradative processes that affect the quality of the product. The aim of this research was to investigate the effect of postharvest chemical treatments, as antioxidants and firming agents, on fresh-cut peach fruits quality. The study was developed on a yellow fleshed nectarine (Prunus persica L. var. Nectarina 'Venus'), a yellow fleshed peach (Prunus persica L. 'K18'), and a clingstone peach [Prunus persica (L.) Batsch 'Federica']. Fruits were cut into wedges and dipped in antioxidant solutions for 3 minutes. The solutions contained respectively, ascorbic acid (2%), cysteine (0.5%), calcium lactate (1%) and their combinations (2% ascorbic acid + 1% calcium lactate, and 0.5% cysteine + 1% calcium lactate). After treatment, wedges were stored at 5°C for 8 days. Initially and during storage, chemical, physical, enzymatic, and sensorial analyses were performed. Among treatments, only cysteine showed a positive effect on quality retention, in particular on product appearance. Browning development and polyphenol oxidase activity were both lower for cysteine treated samples than for other treatments. Obviously, ascorbic acid treatment increased vitamin C concentration, and slightly affected the total phenolics content. The presence of calcium lactate affected the firmness only in 'Venus'. For color, the total color change (ΔE) values were very low in all samples. Our results confirmed that the high variability among cultivars may influence the effect of antioxidant and firming agents. Above all cysteine might be useful to keep visual quality of fresh-cut peaches during cold storage.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
