RT article
T1 Physicochemical, sensory, and nutritional quality of fresh-cut “Rojo Brillante” persimmon affected by maturity stage and antibrowning agents
A1 Sanchís, Elena
A1 Mateos, Milagros
A1 Pérez-Gago, María B.
K1 Antibrowning agents
K1 Minimally processed
K1 Radical scavenging activity
K1 Total vitamin C
K1 Total phenolic content
K1 Q02  Food processing and preservation
K1 J10  Handling, transport, storage and protection of agricultural products
K1 Carotenoids
AB To 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.
PB SAGE
SN 1082-0132
YR 2016
FD 2016
LK http://hdl.handle.net/20.500.11939/6839
UL http://hdl.handle.net/20.500.11939/6839
LA en
NO Sanchís, 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.
DS MINDS@UW
RD Dec 4, 2023