Effects of hot water and calcium lactate treatments on fresh-cut quality of papaya

Purpose: Papaya is one of the most common fruits which has been produced in southern part of Iran for fresh consumption. Demand for fresh-cut products has increased due to the changes in consumer attitudes. However, fresh-cut papaya is prone to softening during storage. This study carried out to det...

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Autores principales:	َAmin Mirshekari, Babak Madani
Formato:	article
Lenguaje:	EN
Publicado:	University of Birjand 2021
Materias:	microbial growth postharvest technology storage tropical fruit Agriculture S
Acceso en línea:	https://doaj.org/article/ebff9d18a9b74614abba01821ed6f39c
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spelling	oai:doaj.org-article:ebff9d18a9b74614abba01821ed6f39c2021-11-06T04:22:21ZEffects of hot water and calcium lactate treatments on fresh-cut quality of papaya2588-48832588-616910.22077/jhpr.2021.4721.1242https://doaj.org/article/ebff9d18a9b74614abba01821ed6f39c2021-04-01T00:00:00Zhttps://jhpr.birjand.ac.ir/article_1843_fd80b90f2e62472ee33bc648a8a4ac13.pdfhttps://doaj.org/toc/2588-4883https://doaj.org/toc/2588-6169Purpose: Papaya is one of the most common fruits which has been produced in southern part of Iran for fresh consumption. Demand for fresh-cut products has increased due to the changes in consumer attitudes. However, fresh-cut papaya is prone to softening during storage. This study carried out to determine effects of calcium lactate and hot water treatments (HWT) for maintaining fresh-cut papaya quality. Research method: After preparing fresh cut cubes of papayas, the pieces were dipped in calcium lactate (CaL) or combined with HWT. Physico-chemical parameters including calcium concentration (Ca), firmness and soluble solids concentration, catalase and peroxidaseactivities, pectin methyl esterase (PME) and polygalacturonase activities (PG),total phenolic content and radical scavenging activities, and microbial growth were measured during 9 days of storage at 5 ◦C. Findings: At the end of storage, CaL treatment combined with HWT increased calcium (Ca) concentration, catalase activity, total phenolic content and radical scavenging activities (DPPH) of papaya slices, but decreased peroxidase, PG and PME activities compared to the control. In addition, these treatments reduced microbial growth compared to the control. Limitations: No limitations were encountered. Originality/Value: Both HWT with CaL showed potential for increasing markeabitity on fresh cut papaya with their generally recognized as safe status for consumers.َAmin MirshekariBabak MadaniUniversity of Birjandarticlemicrobial growthpostharvest technologystoragetropical fruitAgricultureSENJournal of Horticulture and Postharvest Research, Vol 4, Iss Special Issue - Fresh-cut Products, Pp 81-90 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	microbial growth postharvest technology storage tropical fruit Agriculture S
spellingShingle	microbial growth postharvest technology storage tropical fruit Agriculture S َAmin Mirshekari Babak Madani Effects of hot water and calcium lactate treatments on fresh-cut quality of papaya
description	Purpose: Papaya is one of the most common fruits which has been produced in southern part of Iran for fresh consumption. Demand for fresh-cut products has increased due to the changes in consumer attitudes. However, fresh-cut papaya is prone to softening during storage. This study carried out to determine effects of calcium lactate and hot water treatments (HWT) for maintaining fresh-cut papaya quality. Research method: After preparing fresh cut cubes of papayas, the pieces were dipped in calcium lactate (CaL) or combined with HWT. Physico-chemical parameters including calcium concentration (Ca), firmness and soluble solids concentration, catalase and peroxidaseactivities, pectin methyl esterase (PME) and polygalacturonase activities (PG),total phenolic content and radical scavenging activities, and microbial growth were measured during 9 days of storage at 5 ◦C. Findings: At the end of storage, CaL treatment combined with HWT increased calcium (Ca) concentration, catalase activity, total phenolic content and radical scavenging activities (DPPH) of papaya slices, but decreased peroxidase, PG and PME activities compared to the control. In addition, these treatments reduced microbial growth compared to the control. Limitations: No limitations were encountered. Originality/Value: Both HWT with CaL showed potential for increasing markeabitity on fresh cut papaya with their generally recognized as safe status for consumers.
format	article
author	َAmin Mirshekari Babak Madani
author_facet	َAmin Mirshekari Babak Madani
author_sort	َAmin Mirshekari
title	Effects of hot water and calcium lactate treatments on fresh-cut quality of papaya
title_short	Effects of hot water and calcium lactate treatments on fresh-cut quality of papaya
title_full	Effects of hot water and calcium lactate treatments on fresh-cut quality of papaya
title_fullStr	Effects of hot water and calcium lactate treatments on fresh-cut quality of papaya
title_full_unstemmed	Effects of hot water and calcium lactate treatments on fresh-cut quality of papaya
title_sort	effects of hot water and calcium lactate treatments on fresh-cut quality of papaya
publisher	University of Birjand
publishDate	2021
url	https://doaj.org/article/ebff9d18a9b74614abba01821ed6f39c
work_keys_str_mv	AT aminmirshekari effectsofhotwaterandcalciumlactatetreatmentsonfreshcutqualityofpapaya AT babakmadani effectsofhotwaterandcalciumlactatetreatmentsonfreshcutqualityofpapaya
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Effects of hot water and calcium lactate treatments on fresh-cut quality of papaya

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