Effect of antibrowning dips and controlled atmosphere storage on the physico-chemical, visual and nutritional quality of minimally processed "Rojo Brillante" persimmons
The combined effect of antibrowning dips and controlled atmosphere storage on fresh-cut Rojo Brillante persimmon quality was investigated. Persimmon slices were dipped in 10gL(-1) ascorbic acid, 10gL(-1) citric acid or water and were stored in different controlled atmospheres at 5?. Controlled atmos...
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| Format: | Artículo |
| Language: | Inglés |
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2018
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| Online Access: | http://hdl.handle.net/20.500.11939/6099 https://journals.sagepub.com/doi/10.1177/1082013216652800 |
| _version_ | 1855492017781473280 |
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| author | Sanchís, Elena Mateos, Milagros Pérez-Gago, María B. |
| author_browse | Mateos, Milagros Pérez-Gago, María B. Sanchís, Elena |
| author_facet | Sanchís, Elena Mateos, Milagros Pérez-Gago, María B. |
| author_sort | Sanchís, Elena |
| collection | ReDivia |
| description | The combined effect of antibrowning dips and controlled atmosphere storage on fresh-cut Rojo Brillante persimmon quality was investigated. Persimmon slices were dipped in 10gL(-1) ascorbic acid, 10gL(-1) citric acid or water and were stored in different controlled atmospheres at 5?. Controlled atmosphere conditions were 21kPa O-2+10kPa CO2 (Atm-B), 21kPa O-2+20kPa CO2 (Atm-C), 5kPa O-2+10kPa CO2 (Atm-D) and 5kPa O-2 in the absence of CO2 (Atm-E). Air (Atm-A) was used as a control. Atmospheres with high CO2 concentrations induced darkening, associated with a flesh disorder known as internal flesh browning. Only the samples placed in Atm-E, and treated with 10gL(-1) ascorbic acid or 10gL(-1) citric acid, controlled enzymatic browning, reduced firmness loss and prevented the internal flesh browning disorder. The maximum limit of marketability was achieved in the samples treated with 10gL(-1) citric acid and stored in Atm-E for nine storage days at 5?. The total vitamin C, free radical scavenging activity, total phenolic content and total carotenoids of the fresh-cut Rojo Brillante persimmons were affected by maturity stage at harvest, whereas antibrowning dips and controlled atmosphere storage had no clear effect. |
| format | Artículo |
| id | ReDivia6099 |
| institution | Instituto Valenciano de Investigaciones Agrarias (IVIA) |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| record_format | dspace |
| spelling | ReDivia60992025-04-25T14:46:12Z Effect of antibrowning dips and controlled atmosphere storage on the physico-chemical, visual and nutritional quality of minimally processed "Rojo Brillante" persimmons Sanchís, Elena Mateos, Milagros Pérez-Gago, María B. The combined effect of antibrowning dips and controlled atmosphere storage on fresh-cut Rojo Brillante persimmon quality was investigated. Persimmon slices were dipped in 10gL(-1) ascorbic acid, 10gL(-1) citric acid or water and were stored in different controlled atmospheres at 5?. Controlled atmosphere conditions were 21kPa O-2+10kPa CO2 (Atm-B), 21kPa O-2+20kPa CO2 (Atm-C), 5kPa O-2+10kPa CO2 (Atm-D) and 5kPa O-2 in the absence of CO2 (Atm-E). Air (Atm-A) was used as a control. Atmospheres with high CO2 concentrations induced darkening, associated with a flesh disorder known as internal flesh browning. Only the samples placed in Atm-E, and treated with 10gL(-1) ascorbic acid or 10gL(-1) citric acid, controlled enzymatic browning, reduced firmness loss and prevented the internal flesh browning disorder. The maximum limit of marketability was achieved in the samples treated with 10gL(-1) citric acid and stored in Atm-E for nine storage days at 5?. The total vitamin C, free radical scavenging activity, total phenolic content and total carotenoids of the fresh-cut Rojo Brillante persimmons were affected by maturity stage at harvest, whereas antibrowning dips and controlled atmosphere storage had no clear effect. 2018-05-09T16:31:02Z 2018-05-09T16:31:02Z 2017 article acceptedVersion Sanchis, E., Mateos, M., Perez-Gago, M. B. (2017). Effect of antibrowning dips and controlled atmosphere storage on the physico-chemical, visual and nutritional quality of minimally processed "rojo brillante" persimmons. Food Science and Technology International, 23(1), 3-16. 1082-0132 http://hdl.handle.net/20.500.11939/6099 10.1177/1082013216652800 https://journals.sagepub.com/doi/10.1177/1082013216652800 en Atribución-NoComercial-SinDerivadas 3.0 España http://creativecommons.org/licenses/by-nc-nd/3.0/es/ openAccess electronico |
| spellingShingle | Sanchís, Elena Mateos, Milagros Pérez-Gago, María B. Effect of antibrowning dips and controlled atmosphere storage on the physico-chemical, visual and nutritional quality of minimally processed "Rojo Brillante" persimmons |
| title | Effect of antibrowning dips and controlled atmosphere storage on the physico-chemical, visual and nutritional quality of minimally processed "Rojo Brillante" persimmons |
| title_full | Effect of antibrowning dips and controlled atmosphere storage on the physico-chemical, visual and nutritional quality of minimally processed "Rojo Brillante" persimmons |
| title_fullStr | Effect of antibrowning dips and controlled atmosphere storage on the physico-chemical, visual and nutritional quality of minimally processed "Rojo Brillante" persimmons |
| title_full_unstemmed | Effect of antibrowning dips and controlled atmosphere storage on the physico-chemical, visual and nutritional quality of minimally processed "Rojo Brillante" persimmons |
| title_short | Effect of antibrowning dips and controlled atmosphere storage on the physico-chemical, visual and nutritional quality of minimally processed "Rojo Brillante" persimmons |
| title_sort | effect of antibrowning dips and controlled atmosphere storage on the physico chemical visual and nutritional quality of minimally processed rojo brillante persimmons |
| url | http://hdl.handle.net/20.500.11939/6099 https://journals.sagepub.com/doi/10.1177/1082013216652800 |
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