Citric acid and CaCl2 extended the shelf life, maintained antioxidant capacity, and improved sensory attributes of fresh-cut kiwifruit

Tapia-Rodriguez, Melvin R.; Bernal-Mercado, A. Thalia; Palomares-Navarro, Julian J.; Sugich-Miranda, Rocio; Enciso-Martinez, Yessica; Cruz-Valenzuela, M. Reynaldo; De Siqueira Oliveira, Luciana; Ayala-Zavala, Francisco; Ayala-Zavala, J. Fernando

doi:10.22077/jhpr.2021.4725.1243

Document Type : Original Article

Authors

¹ Department of Biotechnology and Food Sciences, Technological Institute of Sonora, 5 de Febrero 818 sur, Col. Centro, 85000, Ciudad Obregón, Sonora, Mexico.

² Department of Research and Postgraduate Studies in Food Science, University of Sonora. Blvd. Luis Encinas y Rosales S / N, Col. Centro, Hermosillo, Sonora 83000, Mexico.

³ Coordination of Plant Food Technology, Research Center for Food and Development, Carretera Gustavo Astiazaran Rosas No. 46, Colonia la Victoria, 83304, Hermosillo, Sonora, Mexico.

⁴ Department of Chemical Biological Sciences, University of Sonora. Blvd. Luis Encinas y Rosales S / N, Col. Centro, Hermosillo, Sonora 83000, Mexico.

⁵ Department of Food Engineering, Federal University of Ceara - UFC, Mister Hull Av, 2297, Bl. 858, Pici Campus, Fortaleza, CE, 60455-760, Brasil Fortaleza, Brasil

https://doi.org/10.22077/jhpr.2021.4725.1243

Abstract

Purpose: Nowadays preserve fresh-cut fruits' quality is a challenge for their short shelf life and sooner undesired sensorial changes that cause unacceptability by consumers. This study aims to apply individual and combined citric acid and calcium chloride treatments in fresh-cut kiwifruit to improve its physicochemical properties, antioxidant content, and sensory acceptance. Research method: Kiwifruit cv. Hayward was disinfected and cut into slices of 10 mm thickness. Samples g were immersed for one minute in sterile distilled water (control), CaCl₂ 0.5%, Citric acid 1%, the citric acid and CaCl₂combination 1.0:0.5 (citric acid: CaCl₂, %) and stored for 12 days at 5 °C. The physicochemical parameters, total antioxidant capacity, microbial quality, and consumer acceptability were measured during the storage. Findings: Individual treatments of CaCl₂ conserve color parameters increasing luminosity,and citric acid treatment kept the titratable acidity under storage conditions. However, the combination treatments delayed kiwifruit's maturation process, avoiding weight loss under storage conditions for 12 days at 5 °C. Besides, other parameters like color, pH, and titratable acidity presented significant differences compared with citric acid, CaCl₂ individual treatments and untreated fruits. Moreover, the citric acid and CaCl₂ combination maintained phenolic content and antioxidant capacity by inhibiting DPPH and ABTS radicals. Meanwhile, the untreated control kiwifruits presented the lowest antioxidant activity at the end of storage. Finally, the kiwifruit-combined treatment did not show microbial growth and gave higher consumers acceptability than the untreated fruit. Limitations: No limitations were encountered. Originality/Value: This study showed that citric acid, calcium chloride, and their combination are useful to extend fresh-cut kiwifruit shelf life while maintaining antioxidant capacity and sensorial acceptability.

Keywords

Main Subjects

Fresh-Cut Produce

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Journal of Horticulture and Postharvest Research

Citric acid and CaCl2 extended the shelf life, maintained antioxidant capacity, and improved sensory attributes of fresh-cut kiwifruit

References

References

Volume 4, Special Issue - Fresh-cut Products - Serial Number 10
April 2021
April 2021
Pages 67-80

Citric acid and CaCl2 extended the shelf life, maintained antioxidant capacity, and improved sensory attributes of fresh-cut kiwifruit

References

References

Volume 4, Special Issue - Fresh-cut Products - Serial Number 10April 2021April 2021Pages 67-80

Volume 4, Special Issue - Fresh-cut Products - Serial Number 10
April 2021
April 2021
Pages 67-80