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dc.contributor.authorTaberner, Verònica
dc.contributor.authorSanchís, Elena
dc.contributor.authorMateos, Milagros
dc.contributor.authorPalou, Lluís
dc.contributor.authorPérez-Gago, María B.
dc.contributor.editorArtés-Hernández, F.
dc.date.accessioned2021-02-02T14:39:36Z
dc.date.available2021-02-02T14:39:36Z
dc.date.issued2018es
dc.identifier.citationTaberner, V., Sanchís, E., Mateos, M., Palou, L. and Pérez-Gago, M.B. (2018). Pectin-based edible coatings formulated with pomegranate peel extracts and other antibrowning agents to extend shelf life of fresh-cut 'Rojo Brillante' persimmon. Acta Hortic. 1194, 887-894es
dc.identifier.isbn978-94-62611-90-0
dc.identifier.issn0567-7572 (print)
dc.identifier.issn2406-6168 (electronic)
dc.identifier.urihttp://hdl.handle.net/20.500.11939/7056
dc.description.abstractThe antioxidant activity and the effects on the physico-chemical and sensory quality of fresh-cut 'Rojo Brillante' persimmon of a pectin-based edible coating formulated with a pomegranate peel extract or other antibrowning agents were compared. Treatments consisted of the pectin-based coating amended with the following anti-browning agents: (1) 15 g kg-1 calcium ascorbate (CaAsc); (2) 10 g kg-1 citric acid (CA) plus 15 g kg-1 CaAsc; (3) 15 g kg-1 aqueous pomegranate peel extract (PG) and (4) 15 g kg-1 PG plus 15 g kg-1 CaAsc. Persimmon slices were dipped in the pectin-based edible coatings or in water (control), packed with macro-perforated film to maintain the ambient atmosphere within the package, and stored at 5°C and 95% RH for up to 9 days. Colour, polyphenol oxidase (PPO) activity, firmness and sensorial quality (visual, overall flavour, off-flavour and firmness) were measured after 2, 5, 7 and 9 days of storage. Coated samples presented lower a* values than control samples, the coatings being amended with PG the most effective to maintain L* during storage, which indicated an effective browning inhibition on fresh-cut persimmon. Only the coatings containing 15 g kg-1 CaAsc significantly reduced PPO activity compared to uncoated samples during 5 days of storage at 5°C. Pectin-based coatings formulated with PG alone or in combination with CaAsc significantly reduced firmness loss of persimmon slices during 5 days of storage at 5°C with respect to control samples. At the end of the storage period, overall flavour was evaluated as excellent for all treatments and fruit were considered neither soft nor firm. Overall, only persimmon slices treated with the coating containing PG and CaAsc were evaluated above the limit of marketability after 7 days of storage.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.subjectMinimally processed persimmones
dc.subjectAntioxidant edible coatingses
dc.subjectSensory qualityes
dc.subjectNatural extractses
dc.titlePectin-based edible coatings formulated with pomegranate peel extracts and other antibrowning agents to extend shelf life of fresh-cut 'Rojo Brillante' persimmones
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.2018.1194.125es
dc.identifier.urlhttps://www.actahort.org/books/1194/1194_125.htmes
dc.page.final894es
dc.page.initial887es
dc.relation.conferenceDate2016-06-21
dc.relation.conferenceNameVIII International Postharvest Symposium: Enhancing Supply Chain and Consumer Benefits - Ethical and Technological Issueses
dc.relation.conferencePlaceCartagena, Murcia (Spain)es
dc.rights.accessRightsclosedAccesses
dc.source.typeelectronicoes
dc.subject.agrisQ02 Food processing and preservationes
dc.subject.agrisJ Handling, transport, storage and protection of agricultural productses
dc.subject.agrovocColoures
dc.subject.agrovocPunica granatumes


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