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dc.contributor.authorSanchís, Elena
dc.contributor.authorMateos, Milagros
dc.contributor.authorPérez-Gago, María B.
dc.date.accessioned2020-11-27T09:54:42Z
dc.date.available2020-11-27T09:54:42Z
dc.date.issued2016es
dc.identifier.citationSanchís, E., Mateos, M., & Pérez-Gago, M. B. (2016). Physicochemical, sensory, and nutritional quality of fresh-cut “Rojo Brillante” persimmon affected by maturity stage and antibrowning agents. Food Science and Technology International, 22(7), 574-586.es
dc.identifier.issn1082-0132
dc.identifier.issn1532-1738 (online)
dc.identifier.urihttp://hdl.handle.net/20.500.11939/6839
dc.description.abstractTo prevent enzymatic browning of fresh-cut ‘Rojo Brillante’ persimmon, different combinations of ascorbic acid (AA) and citric acid (CA) with calcium chloride (CaCl2) were tested in fruit harvested at two maturity stages (MS1 and MS2). Color, firmness, sensory quality, total vitamin C, radical scavenging activity, total phenolic content, and carotenoids were evaluated over nine days of storage at 5 ℃. Antibrowning dips reduced enzymatic browning if compared with the control samples. Selecting fruits with good firmness and the addition of 10 g/l CaCl2 help prevent loss of firmness of fresh-cut “Rojo Brillante” persimmons treated with acidic solutions as antibrowning agents to control enzymatic browning. The limit of marketability of the persimmon fruit processed at MS1 was significantly reduced by the burst of the disorder known as “flesh browning,” and only the samples treated with 10 g/l CA + 10 g/l CaCl2 maintained a limit of marketability close to seven days. At MS2, all the antibrowning solutions allowed a limit of marketability of seven storage days at 5 ℃. Nutritional quality was not affected by either antibrowning dips or cutting processes, but MS at harvest was.es
dc.language.isoenes
dc.publisherSAGEes
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 España*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/*
dc.subjectAntibrowning agentses
dc.subjectMinimally processedes
dc.subjectRadical scavenging activityes
dc.subjectTotal vitamin Ces
dc.subjectTotal phenolic contentes
dc.titlePhysicochemical, sensory, and nutritional quality of fresh-cut “Rojo Brillante” persimmon affected by maturity stage and antibrowning agentses
dc.typearticlees
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.doi10.1177%2F1082013216629262es
dc.identifier.urlhttps://journals.sagepub.com/doi/abs/10.1177/1082013216629262es
dc.journal.issueNumber7es
dc.journal.titleFood Science and Technology Internationales
dc.journal.volumeNumber22es
dc.page.final586es
dc.page.initial574es
dc.rights.accessRightsclosedAccesses
dc.source.typeelectronicoes
dc.subject.agrisQ02 Food processing and preservationes
dc.subject.agrisJ10 Handling, transport, storage and protection of agricultural productses
dc.subject.agrovocCarotenoidses
dc.type.hasVersionpublishedVersiones


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