Citric acid and CaCl2 extended the shelf life, maintained antioxidant capacity, and improved sensory attributes of fresh-cut kiwifruit

Purpose: Nowadays preserve fresh-cut fruits' quality is a challenge for their short shelf life and sooner undesired sensorial changes that cause unacceptability by consumers. This study aims to apply individual and combined citric acid and calcium chloride treatments in fresh-cut kiwifruit to i...

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Autores principales:	Melvin R. Tapia-Rodriguez, A. Thalia Bernal-Mercado, Julian J. Palomares-Navarro, Rocio Sugich-Miranda, Yessica Enciso-Martinez, M. Reynaldo Cruz-Valenzuela, Luciana de Siqueira Oliveira, Francisco Ayala-Zavala, J. Fernando Ayala-Zavala
Formato:	article
Lenguaje:	EN
Publicado:	University of Birjand 2021
Materias:	consumer acceptability food quality fresh-cut shelf life Agriculture S
Acceso en línea:	https://doaj.org/article/edfa2d4a2015406ab36e443483b8f28b
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spelling	oai:doaj.org-article:edfa2d4a2015406ab36e443483b8f28b2021-11-06T04:22:21ZCitric acid and CaCl2 extended the shelf life, maintained antioxidant capacity, and improved sensory attributes of fresh-cut kiwifruit2588-48832588-616910.22077/jhpr.2021.4725.1243https://doaj.org/article/edfa2d4a2015406ab36e443483b8f28b2021-04-01T00:00:00Zhttps://jhpr.birjand.ac.ir/article_1842_6eceafaf3bc52ddac776bcb946dbc4db.pdfhttps://doaj.org/toc/2588-4883https://doaj.org/toc/2588-6169Purpose: Nowadays preserve fresh-cut fruits' quality is a challenge for their short shelf life and sooner undesired sensorial changes that cause unacceptability by consumers. This study aims to apply individual and combined citric acid and calcium chloride treatments in fresh-cut kiwifruit to improve its physicochemical properties, antioxidant content, and sensory acceptance. Research method: Kiwifruit cv. Hayward was disinfected and cut into slices of 10 mm thickness. Samples g were immersed for one minute in sterile distilled water (control), CaCl2 0.5%, Citric acid 1%, the citric acid and CaCl2 combination 1.0:0.5 (citric acid: CaCl2, %) and stored for 12 days at 5 °C. The physicochemical parameters, total antioxidant capacity, microbial quality, and consumer acceptability were measured during the storage. Findings: Individual treatments of CaCl2 conserve color parameters increasing luminosity,and citric acid treatment kept the titratable acidity under storage conditions. However, the combination treatments delayed kiwifruit's maturation process, avoiding weight loss under storage conditions for 12 days at 5 °C. Besides, other parameters like color, pH, and titratable acidity presented significant differences compared with citric acid, CaCl2 individual treatments and untreated fruits. Moreover, the citric acid and CaCl2 combination maintained phenolic content and antioxidant capacity by inhibiting DPPH and ABTS radicals. Meanwhile, the untreated control kiwifruits presented the lowest antioxidant activity at the end of storage. Finally, the kiwifruit-combined treatment did not show microbial growth and gave higher consumers acceptability than the untreated fruit. Limitations: No limitations were encountered. Originality/Value: This study showed that citric acid, calcium chloride, and their combination are useful to extend fresh-cut kiwifruit shelf life while maintaining antioxidant capacity and sensorial acceptability.Melvin R. Tapia-RodriguezA. Thalia Bernal-MercadoJulian J. Palomares-NavarroRocio Sugich-MirandaYessica Enciso-MartinezM. Reynaldo Cruz-ValenzuelaLuciana de Siqueira OliveiraFrancisco Ayala-ZavalaJ. Fernando Ayala-ZavalaUniversity of Birjandarticleconsumer acceptabilityfood qualityfresh-cutshelf lifeAgricultureSENJournal of Horticulture and Postharvest Research, Vol 4, Iss Special Issue - Fresh-cut Products, Pp 67-80 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	consumer acceptability food quality fresh-cut shelf life Agriculture S
spellingShingle	consumer acceptability food quality fresh-cut shelf life Agriculture S Melvin R. Tapia-Rodriguez A. Thalia Bernal-Mercado Julian J. Palomares-Navarro Rocio Sugich-Miranda Yessica Enciso-Martinez M. Reynaldo Cruz-Valenzuela Luciana de Siqueira Oliveira Francisco Ayala-Zavala J. Fernando Ayala-Zavala Citric acid and CaCl2 extended the shelf life, maintained antioxidant capacity, and improved sensory attributes of fresh-cut kiwifruit
description	Purpose: Nowadays preserve fresh-cut fruits' quality is a challenge for their short shelf life and sooner undesired sensorial changes that cause unacceptability by consumers. This study aims to apply individual and combined citric acid and calcium chloride treatments in fresh-cut kiwifruit to improve its physicochemical properties, antioxidant content, and sensory acceptance. Research method: Kiwifruit cv. Hayward was disinfected and cut into slices of 10 mm thickness. Samples g were immersed for one minute in sterile distilled water (control), CaCl2 0.5%, Citric acid 1%, the citric acid and CaCl2 combination 1.0:0.5 (citric acid: CaCl2, %) and stored for 12 days at 5 °C. The physicochemical parameters, total antioxidant capacity, microbial quality, and consumer acceptability were measured during the storage. Findings: Individual treatments of CaCl2 conserve color parameters increasing luminosity,and citric acid treatment kept the titratable acidity under storage conditions. However, the combination treatments delayed kiwifruit's maturation process, avoiding weight loss under storage conditions for 12 days at 5 °C. Besides, other parameters like color, pH, and titratable acidity presented significant differences compared with citric acid, CaCl2 individual treatments and untreated fruits. Moreover, the citric acid and CaCl2 combination maintained phenolic content and antioxidant capacity by inhibiting DPPH and ABTS radicals. Meanwhile, the untreated control kiwifruits presented the lowest antioxidant activity at the end of storage. Finally, the kiwifruit-combined treatment did not show microbial growth and gave higher consumers acceptability than the untreated fruit. Limitations: No limitations were encountered. Originality/Value: This study showed that citric acid, calcium chloride, and their combination are useful to extend fresh-cut kiwifruit shelf life while maintaining antioxidant capacity and sensorial acceptability.
format	article
author	Melvin R. Tapia-Rodriguez A. Thalia Bernal-Mercado Julian J. Palomares-Navarro Rocio Sugich-Miranda Yessica Enciso-Martinez M. Reynaldo Cruz-Valenzuela Luciana de Siqueira Oliveira Francisco Ayala-Zavala J. Fernando Ayala-Zavala
author_facet	Melvin R. Tapia-Rodriguez A. Thalia Bernal-Mercado Julian J. Palomares-Navarro Rocio Sugich-Miranda Yessica Enciso-Martinez M. Reynaldo Cruz-Valenzuela Luciana de Siqueira Oliveira Francisco Ayala-Zavala J. Fernando Ayala-Zavala
author_sort	Melvin R. Tapia-Rodriguez
title	Citric acid and CaCl2 extended the shelf life, maintained antioxidant capacity, and improved sensory attributes of fresh-cut kiwifruit
title_short	Citric acid and CaCl2 extended the shelf life, maintained antioxidant capacity, and improved sensory attributes of fresh-cut kiwifruit
title_full	Citric acid and CaCl2 extended the shelf life, maintained antioxidant capacity, and improved sensory attributes of fresh-cut kiwifruit
title_fullStr	Citric acid and CaCl2 extended the shelf life, maintained antioxidant capacity, and improved sensory attributes of fresh-cut kiwifruit
title_full_unstemmed	Citric acid and CaCl2 extended the shelf life, maintained antioxidant capacity, and improved sensory attributes of fresh-cut kiwifruit
title_sort	citric acid and cacl2 extended the shelf life, maintained antioxidant capacity, and improved sensory attributes of fresh-cut kiwifruit
publisher	University of Birjand
publishDate	2021
url	https://doaj.org/article/edfa2d4a2015406ab36e443483b8f28b
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Citric acid and CaCl2 extended the shelf life, maintained antioxidant capacity, and improved sensory attributes of fresh-cut kiwifruit

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