Articles
Effect of calcium and anti-browning agents on total phenols and antioxidant capability of ‘Packham’s Triumph’ pears packed in modified atmosphere
Article number
1209_42
Pages
291 – 300
Language
English
Abstract
The effect of calcium propionate (PCa) 1% p/v, ethylenediaminetetraacetic acid (EDTA) 0.1% p/v, cysteine (CIS) 0.5% p/v and citric acid (AC) 0.5% p/v were evaluated on the total phenol content, antioxidant capability and respiration rate of ‘Packham’s Triumph’ pear wedges, packed in modified atmosphere (MA, 8-11% O2 and 14-16% CO2 after 6 days of storage) and stored at 5°C for 8 days.
The treatments were control (washed with water at 5°C, MA), PCa + EDTA + CIS + AC (MA), and PCa + EDTA + CIS (MA). The evaluations were performed on days 1, 3 and 8 after processing.
The respiration rate of the control samples was 42% lower than the pear wedges treated with PCa and anti-browning agents (10-12 mg CO2 kg-1 h-1) during 8 days of storage.
On days 3 and 8, the pear wedges treated with PCa + EDTA + CIS + AC and PCa + EDTA + CIS showed respiration rates 55% higher than the control samples.
On the other hand, the total phenol content was preserved along the storage period, even though it was 27% lower than the content in peeled fresh fruit (265 mg 100 gfw-1). At the end of the storage period, the PCa + EDTA + CIS showed the highest phenolic content (214 mg 100 gfw-1), while it was lower in the other treatments (146 mg 100 gfw-1). According to the antioxidant capability, non-significantly statistical differences were shown throughout shelf-life, except those wedges treated with PCa + EDTA + CIS whose antioxidant capability was increased by 67%. After the minimally processing operations chemical agent immersions and MA packaging, the total phenol content was diminished compared to the initial fresh flesh fruit.
In addition, MA could have a high impact on gas atmosphere inside the packages and preservation of the functional quality of ‘Packham’s Triumph’ pear wedges because no differences were detected among treatments.
The treatments were control (washed with water at 5°C, MA), PCa + EDTA + CIS + AC (MA), and PCa + EDTA + CIS (MA). The evaluations were performed on days 1, 3 and 8 after processing.
The respiration rate of the control samples was 42% lower than the pear wedges treated with PCa and anti-browning agents (10-12 mg CO2 kg-1 h-1) during 8 days of storage.
On days 3 and 8, the pear wedges treated with PCa + EDTA + CIS + AC and PCa + EDTA + CIS showed respiration rates 55% higher than the control samples.
On the other hand, the total phenol content was preserved along the storage period, even though it was 27% lower than the content in peeled fresh fruit (265 mg 100 gfw-1). At the end of the storage period, the PCa + EDTA + CIS showed the highest phenolic content (214 mg 100 gfw-1), while it was lower in the other treatments (146 mg 100 gfw-1). According to the antioxidant capability, non-significantly statistical differences were shown throughout shelf-life, except those wedges treated with PCa + EDTA + CIS whose antioxidant capability was increased by 67%. After the minimally processing operations chemical agent immersions and MA packaging, the total phenol content was diminished compared to the initial fresh flesh fruit.
In addition, MA could have a high impact on gas atmosphere inside the packages and preservation of the functional quality of ‘Packham’s Triumph’ pear wedges because no differences were detected among treatments.
Publication
Authors
L. Mery, J.M. Obando-Ulloa, A. Machuca, L. Luchsinger, V.H. Escalona, M.I. Gil
Keywords
calcium propionate, EDTA, citric acid, cysteine, respiration rate, storage period
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