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dc.contributor.authorPérez-Gago, María B.
dc.contributor.authorMateos, Milagros
dc.contributor.authorSanchís, Elena
dc.contributor.editorBadenes, María L.
dc.date.accessioned2021-01-18T09:57:29Z
dc.date.available2021-01-18T09:57:29Z
dc.date.issued2018es
dc.identifier.citationPérez-Gago, M.B., Mateos, M. and Sanchís, E. (2018). Processing of fresh-cut 'Rojo Brillante' persimmon: strategies for minimizing quality loss. Acta Hortic. 1195, 153-160es
dc.identifier.isbn978-94-62611-91-7
dc.identifier.issn0567-7572 (print)
dc.identifier.issn2406-6168 (electronic)
dc.identifier.urihttp://hdl.handle.net/20.500.11939/6982
dc.description.abstractPersimmon (Diospyros kaki L.) 'Rojo Brillante' is an astringent variety characterized by excellent color, size, sensory characteristics and nutritional properties. Its production in Spain has grown substantially in the past decade due to application of high concentrations of CO2 to remove astringency while preserving firmness. The technology has also increased this variety's potential as a fresh-cut commodity. However, physical damage during processing can degrade fruit color and firmness and increase susceptibility to microbial spoilage, significantly reducing shelf life. The future of this variety as a fresh-cut commodity depends on developing improved post-processing technologies to maintain fresh quality and meet market expectations. Techniques such as antioxidants, modified atmosphere storage (MAP) and edible coatings have been investigated to extend the shelf life of fresh-cut 'Rojo Brillante' persimmon during storage at 5°C. Tissue browning could be controlled by 1% ascorbic acid (AA) or 1% citric acid (CA), but these acidic solutions reduced fruit firmness. Selecting fruits with high firmness and then adding 1% CaCl2 helped maintain firmness of fresh-cut 'Rojo Brillante' persimmons treated with acidic anti-browning agents such as CA. The combined anti-browning treatment CA-CaCl2, alone or incorporated into edible coatings, proved effective to control enzymatic browning of fresh-cut persimmon. Hydroxylpropyl methylcellulose- or pectin-based coatings were most effective at extending commercial shelf life. The optimized treatment helped improve the visual quality and overall acceptability of fresh-cut 'Rojo Brillante' persimmon, extending the limit of commercialization to a nine-day storage period at 5°C without negatively affecting the overall flavor.es
dc.language.isoenes
dc.publisherISHSes
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 España*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/*
dc.subjectAntibrowning agentses
dc.titleProcessing of fresh-cut 'Rojo Brillante' persimmon: strategies for minimizing quality losses
dc.typeconferenceObjectes
dc.authorAddressInstituto Valenciano de Investigaciones Agrarias (IVIA), Carretera CV-315, Km. 10’7, 46113 Moncada (Valencia), Españaes
dc.entidadIVIACentro de Tecnología Post-recolecciónes
dc.identifier.doi10.17660/ActaHortic.2018.1195.25es
dc.identifier.urlhttps://www.actahort.org/books/1195/1195_25.htmes
dc.page.final160es
dc.page.initial153es
dc.relation.conferenceDate2016-10-16
dc.relation.conferenceNameVI International Symposium on Persimmones
dc.relation.conferencePlaceValencia, Españaes
dc.rights.accessRightsclosedAccesses
dc.source.typeelectronicoes
dc.subject.agrisJ10 Handling, transport, storage and protection of agricultural productses
dc.subject.agrovocEdible coatingses
dc.subject.agrovocEnzymatic browninges
dc.subject.agrovocFirmnesses
dc.subject.agrovocShelf lifees


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