title: Effect of antibrowning dips and controlled atmosphere storage on the physico-chemical, visual and nutritional quality of minimally processed "Rojo Brillante" persimmons.
abstract: The combined effect of antibrowning dips and controlled atmosphere storage on fresh-cut "Rojo Brillante" persimmon quality was investigated. Persimmon slices were dipped in 10 g L-1ascorbic acid, 10 g L-1citric acid or water and were stored in different controlled atmospheres at 5 ℃. Controlled atmosphere conditions were 21 kPa O2+ 10 kPa CO2(Atm-B), 21 kPa O2+ 20 kPa CO2(Atm-C), 5 kPa O2+ 10 kPa CO2(Atm-D) and 5 kPa O2in the absence of CO2(Atm-E). Air (Atm-A) was used as a control. Atmospheres with high CO2concentrations induced darkening, associated with a flesh disorder known as "internal flesh browning". Only the samples placed in Atm-E, and treated with 10 g L-1ascorbic acid or 10 g L-1citric 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 10 g L-1citric 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.
authors.affiliation: Centro de Tecnología Poscosecha, Instituto Valenciano de Investigaciones Agrarias (IVIA), Valencia, Spain.
authors.forename: Elena
authors.initials: E
authors.lastname: Sanchís
authors.affiliation: PASAPTA, Universidad CEU-Cardenal Herrera, Valencia, Spain.
authors.forename: Milagros
authors.initials: M
authors.lastname: Mateos
authors.affiliation: Centro de Tecnología Poscosecha, Instituto Valenciano de Investigaciones Agrarias (IVIA), Valencia, Spain perez_mbe@gva.es.
authors.forename: María B
authors.initials: MB
authors.lastname: Pérez-Gago
mesh_terms: D001205:Ascorbic Acid / Q000032:analysis; D002338:Carotenoids / Q000032:analysis; D003116:Color; D029788:Diospyros / Q000737:chemistry*; D005511:Food Handling; D018857:Food Packaging; D005519:Food Preservation; D061353:Food Storage; D005638:Fruit / Q000737:chemistry*; D015416:Maillard Reaction; D009753:Nutritive Value; D010636:Phenols / Q000032:analysis; D064209:Phytochemicals / Q000032:analysis
chemical_list: D010636:Phenols; D064209:Phytochemicals; D002338:Carotenoids; D001205:Ascorbic Acid
keywords: Fresh cut; ascorbic acid; bioactive compounds; browning; citric acid; firmness