title: Physicochemical, sensory, and nutritional quality of fresh-cut "Rojo Brillante" persimmon affected by maturity stage and antibrowning agents.
abstract: 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 CaCl2help 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 CaCl2maintained 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.
authors: Centro de Tecnología Poscosecha, Instituto Valenciano de Investigaciones Agrarias (IVIA), Valencia, Spain.
authors: Elena
authors: E
authors: Sanchís
authors: PASAPTA, Universidad CEU-Cardenal Herrera, Valencia, Spain.
authors: Milagros
authors: M
authors: Mateos
authors: Centro de Tecnología Poscosecha, Instituto Valenciano de Investigaciones Agrarias (IVIA), Valencia, Spain perez_mbe@gva.es.
authors: María B
authors: MB
authors: Pérez-Gago
mesh_terms: D001205:Ascorbic Acid / Q000032:analysis; D002338:Carotenoids / Q000032:analysis; D003116:Color; D029788:Diospyros / Q000737:chemistry*; D005503:Food Additives / Q000737:chemistry; D005511:Food Handling; D005519:Food Preservation; D061353:Food Storage; D005638:Fruit / Q000737:chemistry*; D006801:Humans; D015416:Maillard Reaction; D018977:Micronutrients / Q000032:analysis; D009753:Nutritive Value; D010636:Phenols / Q000032:analysis; D013649:Taste
chemical_list: D005503:Food Additives; D018977:Micronutrients; D010636:Phenols; D002338:Carotenoids; D001205:Ascorbic Acid
keywords: Antibrowning agents; carotenoids; minimally processed; radical scavenging activity; total phenolic content; total vitamin C