Valencia de Alcántara, Spain
Valencia de Alcántara, Spain

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Sanchis E.,Institutovalenciano Of Investigaciones Agrarias | Ghidelli C.,Institutovalenciano Of Investigaciones Agrarias | Perez-Gago M.B.,Institutovalenciano Of Investigaciones Agrarias | Mateos M.,CEU Cardenal Herrera University
Acta Horticulturae | Year: 2013

The aim of this work was to study the effect of antibrowning agents combined with controlled atmosphere storage to improve the quality of fresh-cut persimmon. 'Rojo Brillante' persimmons were harvested with an external color index (CI) of -0.57 (where, CI=1,000*a/L*b). After removing fruit astringency by application of high levels of CO2, samples were cleaned, peeled, and cut in sections. Persimmon pieces were dipped in 1% ascorbic acid (AA), 1% citric acid (CA), or in water as control. Fruit samples were then placed in 3 different atmospheres (Atm-A = 21 kPa O2 + 0.03 kPa CO2; Atm-D = 5 kPa O2 + 10 kPa CO2; Atm-F = 5 kPa O2) during nine days at 5°C. Color (CIE L*a*b*), firmness, weight loss and visual quality were determined during storage. Control samples had lower L* and higher a* values than antioxidant-treated samples. In untreated control samples, Atm-D was the most effective reducing enzymatic browning; whereas, antioxidant-treated samples stored in Atm-F had lower hue values than those stored in the other atmospheres. In general, the firmness decreased during storage for all the treatments. Samples stored in Atm-A had the highest weight loss. In visual quality the judges ranked control samples as the most browned under all the storage conditions. Pieces treated with 1% CA and stored in Atm-A and Atm-D reached the limit of marketability after 7 days of storage, whereas the combination of 1% CA and Atm-F was evaluated above that limit during the 9 days of storage. Samples treated with 1% AA and those stored in Atm-D induced some darkening of the tissue (non-enzymatic browning), which limited the shelf life of fresh-cut persimmon and reducing the limit for application commercially. The results show that atmospheres with low O2 combined with application of 1% CA could reduce the enzymatic and non-enzymatic browning and maintain shelf life up to nine days of storage.


Sanchis E.,Institutovalenciano Of Investigaciones Agrarias | Ghidelli C.,Institutovalenciano Of Investigaciones Agrarias | Rojas-Argudo C.,Institutovalenciano Of Investigaciones Agrarias | Del Rio M.A.,Institutovalenciano Of Investigaciones Agrarias | And 2 more authors.
Acta Horticulturae | Year: 2012

Persimmon fruit 'Rojo brillante' can be marketed as a fresh-cut commodity after removal of the astringency by application of high levels of CO 2. The application of antioxidants at an appropriated maturity stage can reduce the enzymatic browning and extend the shelf life of fresh-cut fruit. Persimmons were harvested at two maturity stages (MS) defined by external skin color (MS1) with a color index (CI) of 1.5 and MS2 with a color index of 17.6, where CI=1,000*a/L*b. Persimmon pieces were dipped in different antioxidant solutions (1% ascorbic acid (AA), 1% citric acid (CA), 0.5% cysteine (Cys), and 0.5% calcium chloride (CaCl2)) or in water as a control. Fruit samples were then packed in trays, sealed with microperforated polypropylene films in a normal atmosphere and stored at 5°C during 8 days. Color, firmness, visual and sensory quality were determined during storage. Fruits at MS1 had higher L*and lower a* values than fruits at MS2. Color differences between persimmons dipped in the antioxidants and control samples were higher in MS1 than in MS2. At MS1, AA and CA were the most effective antioxidants controlling browning of cut persimmons; whereas, at MS2, CA lost effectiveness. Samples at MS1 were firmer than samples at MS2. At MS2, CaCl2 application reduced firmness loss compared to other treatments during the first 4 days of storage. AA and CA were evaluated by the judges as the best treatments, extending the limit of commercialization up to 7 days, whereas pieces from the other treatments were below that limit after 1 day at 5°C. The results showed that persimmons 'Rojo brillante' at MS1 treated with AA or CA could be marketed as a fresh-cut commodity.


Sanchis E.,Institutovalenciano Of Investigaciones Agrarias | Ghidelli C.,Institutovalenciano Of Investigaciones Agrarias | Perez-Gago M.B.,Institutovalenciano Of Investigaciones Agrarias | Mateos M.,CEU Cardenal Herrera University
Acta Horticulturae | Year: 2015

'Rojo Brillante' persimmon fruit has expanded greatly due to the application of technologies to remove astringency that improves commercialization and transport, maintaining a firm consistency. This allows its commercialization as a fresh-cut commodity; however, the shelf life of minimally processed persimmon is limited due to enzymatic browning and softening. The use of 1-MCP in postharvest is becoming a common technology to prolong the storage time and extend the campaign of persimmons. Thus, the aim of this work was to study the effect of processing on 1-MCP treated persimmon fruit stored at 1°C. Persimmon fruit were treated with 600 ppm of 1-MCP and stored at 1°C up to 60 days. Untreated fruit was also stored as control. Every 15 days, the astringency of the fruit was removed and cut in slices. Samples treated and untreated with 1-MCP were dipped in an antioxidant solution of 1% citric acid + 1% CaCl2 or water, as control. Persimmon slices were packed under normal atmosphere and stored at 5°C for 9 days. Color, firmness and visual quality were measured during storage. Initial L∗values decreased with storage at 1°C. L∗and a∗values of fresh-cut persimmons decreased and increased, respectively, during storage at 5°C, indicating surface browning. Antioxidant application significantly reduced browning; whereas, 1-MCP had no effect on color of fresh-cut tissue. Fruit firmness decreased during storage at 1°C, but 1-MCP reduced firmness loss significantly. The application of 1-MCP at harvest allowed to process 'Rojo Brillante' persimmon after 45 days of storage at 1°C. The persimmon slices dipped in the antioxidant solution were evaluated above the limit of marketability after 9 days of storage at 5°C.


Ghidelli C.,Institutovalenciano Of Investigaciones Agrarias | Sanchis E.,Institutovalenciano Of Investigaciones Agrarias | Rojas-Argudo C.,Institutovalenciano Of Investigaciones Agrarias | Rio M.A.D.,Institutovalenciano Of Investigaciones Agrarias | And 2 more authors.
Acta Horticulturae | Year: 2010

Persimmon fruit 'Rojo brillante' can be marketed as a fresh-cut commodity after removal of the astringency by application of high levels of CO 2. However, the commercial success of the product is limited mainly due to enzymatic browning. Therefore, the usefulness of an edible coating with antioxidant activity and modified atmosphere packaging (MA) has been investigated in this work. Persimmon pieces were dipped in a coating composed by soy protein isolate, citric acid and calcium chloride, or in water as a control. Fruit samples were then packed in trays with air or two gas mixtures (MA-A: 15% CO2 + 5% O2 + 80% N2; MA-B: 50% O2 + 50% N2), sealed with polypropylene films and stored at 5°C for 10 days. In samples packed with air, a control treatment was also performed by macro perforating the polypropylene film to ensure no gas modification in the package. Changes in atmosphere composition, color (CIE L*a*b*), visual quality, and texture were evaluated. Coated samples had lower a* values than uncoated samples. Enzymatic browning was further reduced, as indicated by high L* values, when samples were stored under MA-A. However, MA-B damaged the tissue of the fruit, resulting in decreasing L* and increasing a* values. These results correlated with the visual evaluation. Coated samples under MA-A were evaluated as above the limit of commercialization during all the storage time by the judges. Fruit texture was not influenced by the application of either MA or coating. During storage, the gas composition of the samples stored under ambient atmosphere with non-perforated film and in samples stored under MA-B showed a sharp increase and decrease on CO2 and O2, respectively. While in the other treatments (macro-perforated films and MA-A) gases were only slightly modified during storage. The results indicate that even when soy protein-based coatings showed a good effectiveness by itself, the combined use of MA-A with the soy protein-based coatings presents a synergic effect reducing browning of fresh-cut persimmon.

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