Physicochemical, sensory, and nutritional quality of fresh-cut “Rojo Brillante” persimmon affected by maturity stage and antibrowning agents
To prevent enzymatic browning of fresh-cut ‘Rojo Brillante’ persimmon, different combinations of ascorbic acid (AA) and citric acid (CA) with calcium chloride (CaCl2) were tested in fruit harvested at two maturity stages (MS1 and MS2). Color, firmness, sensory quality, total vitamin C, radical scave...
| Autores principales: | , , |
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| Formato: | article |
| Lenguaje: | Inglés |
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SAGE
2020
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| Acceso en línea: | http://hdl.handle.net/20.500.11939/6839 https://journals.sagepub.com/doi/abs/10.1177/1082013216629262 |
| _version_ | 1855032499607961600 |
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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 | To prevent enzymatic browning of fresh-cut ‘Rojo Brillante’ persimmon, different combinations of ascorbic acid (AA) and citric acid (CA) with calcium chloride (CaCl2) were tested in fruit harvested at two maturity stages (MS1 and MS2). Color, firmness, sensory quality, total vitamin C, radical scavenging activity, total phenolic content, and carotenoids were evaluated over nine days of storage at 5 ℃. Antibrowning dips reduced enzymatic browning if compared with the control samples. Selecting fruits with good firmness and the addition of 10 g/l CaCl2 help prevent loss of firmness of fresh-cut “Rojo Brillante” persimmons treated with acidic solutions as antibrowning agents to control enzymatic browning. The limit of marketability of the persimmon fruit processed at MS1 was significantly reduced by the burst of the disorder known as “flesh browning,” and only the samples treated with 10 g/l CA + 10 g/l CaCl2 maintained a limit of marketability close to seven days. At MS2, all the antibrowning solutions allowed a limit of marketability of seven storage days at 5 ℃. Nutritional quality was not affected by either antibrowning dips or cutting processes, but MS at harvest was. |
| format | article |
| id | ReDivia6839 |
| institution | Instituto Valenciano de Investigaciones Agrarias (IVIA) |
| language | Inglés |
| publishDate | 2020 |
| publishDateRange | 2020 |
| publishDateSort | 2020 |
| publisher | SAGE |
| publisherStr | SAGE |
| record_format | dspace |
| spelling | ReDivia68392025-04-25T14:47:52Z Physicochemical, sensory, and nutritional quality of fresh-cut “Rojo Brillante” persimmon affected by maturity stage and antibrowning agents Sanchís, Elena Mateos, Milagros Pérez-Gago, María B. Antibrowning agents Minimally processed Radical scavenging activity Total vitamin C Total phenolic content Q02 Food processing and preservation J10 Handling, transport, storage and protection of agricultural products Carotenoids To prevent enzymatic browning of fresh-cut ‘Rojo Brillante’ persimmon, different combinations of ascorbic acid (AA) and citric acid (CA) with calcium chloride (CaCl2) were tested in fruit harvested at two maturity stages (MS1 and MS2). Color, firmness, sensory quality, total vitamin C, radical scavenging activity, total phenolic content, and carotenoids were evaluated over nine days of storage at 5 ℃. Antibrowning dips reduced enzymatic browning if compared with the control samples. Selecting fruits with good firmness and the addition of 10 g/l CaCl2 help prevent loss of firmness of fresh-cut “Rojo Brillante” persimmons treated with acidic solutions as antibrowning agents to control enzymatic browning. The limit of marketability of the persimmon fruit processed at MS1 was significantly reduced by the burst of the disorder known as “flesh browning,” and only the samples treated with 10 g/l CA + 10 g/l CaCl2 maintained a limit of marketability close to seven days. At MS2, all the antibrowning solutions allowed a limit of marketability of seven storage days at 5 ℃. Nutritional quality was not affected by either antibrowning dips or cutting processes, but MS at harvest was. 2020-11-27T09:54:42Z 2020-11-27T09:54:42Z 2016 article publishedVersion Sanchís, E., Mateos, M., & Pérez-Gago, M. B. (2016). Physicochemical, sensory, and nutritional quality of fresh-cut “Rojo Brillante” persimmon affected by maturity stage and antibrowning agents. Food Science and Technology International, 22(7), 574-586. 1082-0132 1532-1738 (online) http://hdl.handle.net/20.500.11939/6839 10.1177%2F1082013216629262 https://journals.sagepub.com/doi/abs/10.1177/1082013216629262 en Atribución-NoComercial-SinDerivadas 3.0 España http://creativecommons.org/licenses/by-nc-nd/3.0/es/ closedAccess SAGE electronico |
| spellingShingle | Antibrowning agents Minimally processed Radical scavenging activity Total vitamin C Total phenolic content Q02 Food processing and preservation J10 Handling, transport, storage and protection of agricultural products Carotenoids Sanchís, Elena Mateos, Milagros Pérez-Gago, María B. Physicochemical, sensory, and nutritional quality of fresh-cut “Rojo Brillante” persimmon affected by maturity stage and antibrowning agents |
| title | Physicochemical, sensory, and nutritional quality of fresh-cut “Rojo Brillante” persimmon affected by maturity stage and antibrowning agents |
| title_full | Physicochemical, sensory, and nutritional quality of fresh-cut “Rojo Brillante” persimmon affected by maturity stage and antibrowning agents |
| title_fullStr | Physicochemical, sensory, and nutritional quality of fresh-cut “Rojo Brillante” persimmon affected by maturity stage and antibrowning agents |
| title_full_unstemmed | Physicochemical, sensory, and nutritional quality of fresh-cut “Rojo Brillante” persimmon affected by maturity stage and antibrowning agents |
| title_short | Physicochemical, sensory, and nutritional quality of fresh-cut “Rojo Brillante” persimmon affected by maturity stage and antibrowning agents |
| title_sort | physicochemical sensory and nutritional quality of fresh cut rojo brillante persimmon affected by maturity stage and antibrowning agents |
| topic | Antibrowning agents Minimally processed Radical scavenging activity Total vitamin C Total phenolic content Q02 Food processing and preservation J10 Handling, transport, storage and protection of agricultural products Carotenoids |
| url | http://hdl.handle.net/20.500.11939/6839 https://journals.sagepub.com/doi/abs/10.1177/1082013216629262 |
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