Effect of hot water dips on the quality of fresh-cut Ryan Sun peaches

Fresh-cut products are an important developing food product category, and as a response to current lifestyles they are becoming increasingly popular due to their convenience, nutritious and fresh-like quality. However, fresh-cut produce has limited shelf life because preparation involves physically...

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Autores principales:	Obando-Ulloa,Javier M, Jiménez,Vanesca, Machuca-Vargas,Alejandra, Beaulieu,John C, Infante,Rodrigo, Escalona-Contreras,Víctor H
Lenguaje:	English
Publicado:	Universidad de Tarapacá. Facultad de Ciencias Agronómicas 2015
Materias:	antioxidant capacity browning PPO respiration total phenols
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-34292015000100002
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spelling	oai:scielo:S0718-342920150001000022015-02-13Effect of hot water dips on the quality of fresh-cut Ryan Sun peachesObando-Ulloa,Javier MJiménez,VanescaMachuca-Vargas,AlejandraBeaulieu,John CInfante,RodrigoEscalona-Contreras,Víctor H antioxidant capacity browning PPO respiration total phenols Fresh-cut products are an important developing food product category, and as a response to current lifestyles they are becoming increasingly popular due to their convenience, nutritious and fresh-like quality. However, fresh-cut produce has limited shelf life because preparation involves physically injuring the tissue, producing subsequent physiological, physical and chemical responses (increasing respiration rate and ethylene production, flavor loss, cut surface discoloration, browning, color loss, decay, increased rate of vitamin loss, rapid softening, shrinkage and shorter storage life), which influences consumer acceptability. The aim of this study was to analyze the effect of hot water dip on the quality of fresh-cut Ryan Sun peaches, applied before or after processing. Fresh-cut Ryan Sun peaches were packaged and stored 6 d at 5 °C. Respiration rate, firmness, pH, titratable acidy, total phenol content, antioxidant activity and sensory quality were assessed throughout storage. The results demonstrated the efficiency of hot water dip at 50 °C for 3 min before fresh-cut processing on Ryan Sun peaches to maintain the firmness, lightness and hue angle of the flesh color. This was likely a result of the inactivation of enzymes related to browning and softening. In addition, this treatment allowed the fresh-cut peaches to have the highest TA, which positively influenced the product flavor and thus the acceptability of consumers.info:eu-repo/semantics/openAccessUniversidad de Tarapacá. Facultad de Ciencias AgronómicasIdesia (Arica) v.33 n.1 20152015-02-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-34292015000100002en10.4067/S0718-34292015000100002
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	antioxidant capacity browning PPO respiration total phenols
spellingShingle	antioxidant capacity browning PPO respiration total phenols Obando-Ulloa,Javier M Jiménez,Vanesca Machuca-Vargas,Alejandra Beaulieu,John C Infante,Rodrigo Escalona-Contreras,Víctor H Effect of hot water dips on the quality of fresh-cut Ryan Sun peaches
description	Fresh-cut products are an important developing food product category, and as a response to current lifestyles they are becoming increasingly popular due to their convenience, nutritious and fresh-like quality. However, fresh-cut produce has limited shelf life because preparation involves physically injuring the tissue, producing subsequent physiological, physical and chemical responses (increasing respiration rate and ethylene production, flavor loss, cut surface discoloration, browning, color loss, decay, increased rate of vitamin loss, rapid softening, shrinkage and shorter storage life), which influences consumer acceptability. The aim of this study was to analyze the effect of hot water dip on the quality of fresh-cut Ryan Sun peaches, applied before or after processing. Fresh-cut Ryan Sun peaches were packaged and stored 6 d at 5 °C. Respiration rate, firmness, pH, titratable acidy, total phenol content, antioxidant activity and sensory quality were assessed throughout storage. The results demonstrated the efficiency of hot water dip at 50 °C for 3 min before fresh-cut processing on Ryan Sun peaches to maintain the firmness, lightness and hue angle of the flesh color. This was likely a result of the inactivation of enzymes related to browning and softening. In addition, this treatment allowed the fresh-cut peaches to have the highest TA, which positively influenced the product flavor and thus the acceptability of consumers.
author	Obando-Ulloa,Javier M Jiménez,Vanesca Machuca-Vargas,Alejandra Beaulieu,John C Infante,Rodrigo Escalona-Contreras,Víctor H
author_facet	Obando-Ulloa,Javier M Jiménez,Vanesca Machuca-Vargas,Alejandra Beaulieu,John C Infante,Rodrigo Escalona-Contreras,Víctor H
author_sort	Obando-Ulloa,Javier M
title	Effect of hot water dips on the quality of fresh-cut Ryan Sun peaches
title_short	Effect of hot water dips on the quality of fresh-cut Ryan Sun peaches
title_full	Effect of hot water dips on the quality of fresh-cut Ryan Sun peaches
title_fullStr	Effect of hot water dips on the quality of fresh-cut Ryan Sun peaches
title_full_unstemmed	Effect of hot water dips on the quality of fresh-cut Ryan Sun peaches
title_sort	effect of hot water dips on the quality of fresh-cut ryan sun peaches
publisher	Universidad de Tarapacá. Facultad de Ciencias Agronómicas
publishDate	2015
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-34292015000100002
work_keys_str_mv	AT obandoulloajavierm effectofhotwaterdipsonthequalityoffreshcutryansunpeaches AT jimenezvanesca effectofhotwaterdipsonthequalityoffreshcutryansunpeaches AT machucavargasalejandra effectofhotwaterdipsonthequalityoffreshcutryansunpeaches AT beaulieujohnc effectofhotwaterdipsonthequalityoffreshcutryansunpeaches AT infanterodrigo effectofhotwaterdipsonthequalityoffreshcutryansunpeaches AT escalonacontrerasvictorh effectofhotwaterdipsonthequalityoffreshcutryansunpeaches
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Effect of hot water dips on the quality of fresh-cut Ryan Sun peaches

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