title: Effectiveness of hydrothermal-calcium chloride treatment and chitosan on quality retention and microbial growth during storage of fresh-cut papaya.
abstract: Rapid degradation of fresh-cut papaya limits its marketability. Hydrothermal treatments in combination with a calcium dip, applied to whole fruit before slicing, and also the application of chitosan as a coating film, have been found to have very good results in maintaining the quality of fresh-cut fruits. Based on these considerations, the aim of this study was to evaluate the effect of hydrothermal treatment (HT; 49 °C, 25 min) containing calcium chloride (Ca; 1%, w/v) followed by dipping in chitosan (Chit; 1%, w/v, 3 min) on the physical, chemical, and microbial qualities of papaya slices stored at 5 °C for 10 d. Pulp color, firmness, ascorbic acid, total phenolics, β-carotene, and lycopene were evaluated every 2 d while the microbial quality (mesophilics, psychrophilics, molds, and yeasts) was evaluated every 5 d. Fruit treated with HT-Ca and HT-Ca + Chit showed better color and firmness retention than Control and Chit. Papaya slices treated with HT-Ca + Chit had higher nutritional content and lower microbial growth at the end of storage. The application of the HT-Ca + Chit could be used to reduce deterioration processes, maintaining physical, chemical, and microbial qualities and increasing the shelf life of fresh-cut papaya stored at 5 °C.
authors: Facultad de Ciencias Químico-Biológicas, Univ. Autónoma de Sinaloa, Cd. Universitaria, Av. de las Américas y Josefa Ortiz S/N, 80010, Culiacán, Sinaloa, México.
authors: Lidia E
authors: LE
authors: Ayón-Reyna
authors: Ransés
authors: R
authors: Tamayo-Limón
authors: Feliznando
authors: F
authors: Cárdenas-Torres
authors: Martha E
authors: ME
authors: López-López
authors: Gabriela
authors: G
authors: López-Angulo
authors: Héctor S
authors: HS
authors: López-Moreno
authors: Jaime
authors: J
authors: López-Cervántes
authors: José A
authors: JA
authors: López-Valenzuela
authors: Misael O
authors: MO
authors: Vega-García
mesh_terms: D000975:Antioxidants / Q000032:analysis*; D001205:Ascorbic Acid / Q000032:analysis; D001419:Bacteria / Q000254:growth & development; D002122:Calcium Chloride / Q000737:chemistry; D029441:Carica; D002338:Carotenoids / Q000032:analysis; D048271:Chitosan / Q000737:chemistry; D003116:Color; D005511:Food Handling / Q000379:methods; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D061353:Food Storage; D005638:Fruit / Q000737:chemistry / Q000382:microbiology / Q000592:standards; D005658:Fungi / Q000254:growth & development; D006244:Hardness; D006358:Hot Temperature; D006801:Humans; D000077276:Lycopene; D009753:Nutritive Value; D010636:Phenols / Q000032:analysis; D014867:Water; D019207:beta Carotene / Q000032:analysis
chemical_list: D000975:Antioxidants; D010636:Phenols; D019207:beta Carotene; D014867:Water; D002338:Carotenoids; D048271:Chitosan; D002122:Calcium Chloride; D001205:Ascorbic Acid; D000077276:Lycopene
keywords: Carica papaya L; calcium chloride; chitosan; fresh-cut; hydrothermal treatment