Articles
EXTENDING SHELF LIFE OF FRESH-CUT PUMPKIN (CUCURBITA MAXIMA): EFFECT OF PRE-TREATMENTS AND STORAGE CONDITIONS
Article number
876_44
Pages
333 – 340
Language
English
Abstract
To extend the shelf life of fresh-cut pumpkin (Cucurbita maxima), the potential benefits of a mild heat pre-treatment, exposure to 1-MCP, calcium dips, and controlled atmosphere were evaluated.
For each trial, firmness, color, overall appearance, respiration rate and ethylene production were monitored during storage.
Heat treatments did not produce significant benefits in maintaining quality of pumpkin cubes.
Respiration rate dramatically decreased during storage at 5°C, regardless of the temperature of treatment.
Firmness, overall appearance and color were negatively affected by increasing temperature and treatment time.
Exposure to 0.5 ppm of 1-MCP for 6, 12 and 24 hours at 5°C after cutting resulted effective in delaying firmness loss, color change, and in decreasing respiration rate, but did not influence ethylene production.
These effects were more evident when 1-MCP was applied for 24 hours.
In a third experiment, the effect of 1-MCP was compared to the effects of calcium lactate dips (2.5% for 1 min), alone or in combination.
Results showed a greater effect of calcium dips compared to exposure with 1-MCP on firmness and visual score but only at the last evaluation days, while no differences were detected during the first 7 days of storage.
In a last experiment, the effects of dipping in calcium lactate (2.5% for 1 min) and storage in air, 3% O2 in nitrogen, 15% CO2 in air, and 3% O2 + 15% CO2 in nitrogen, for 9 days at 5°C were investigated.
Both calcium and controlled atmosphere delayed firmness loss.
All Ca-treated samples presented higher firmness than untreated samples; cubes held in 15% CO2 in combination with calcium treatment showed best overall appearance and lower respiration rate compared to all other samples.
No significant effects were observed on color attributes.
For each trial, firmness, color, overall appearance, respiration rate and ethylene production were monitored during storage.
Heat treatments did not produce significant benefits in maintaining quality of pumpkin cubes.
Respiration rate dramatically decreased during storage at 5°C, regardless of the temperature of treatment.
Firmness, overall appearance and color were negatively affected by increasing temperature and treatment time.
Exposure to 0.5 ppm of 1-MCP for 6, 12 and 24 hours at 5°C after cutting resulted effective in delaying firmness loss, color change, and in decreasing respiration rate, but did not influence ethylene production.
These effects were more evident when 1-MCP was applied for 24 hours.
In a third experiment, the effect of 1-MCP was compared to the effects of calcium lactate dips (2.5% for 1 min), alone or in combination.
Results showed a greater effect of calcium dips compared to exposure with 1-MCP on firmness and visual score but only at the last evaluation days, while no differences were detected during the first 7 days of storage.
In a last experiment, the effects of dipping in calcium lactate (2.5% for 1 min) and storage in air, 3% O2 in nitrogen, 15% CO2 in air, and 3% O2 + 15% CO2 in nitrogen, for 9 days at 5°C were investigated.
Both calcium and controlled atmosphere delayed firmness loss.
All Ca-treated samples presented higher firmness than untreated samples; cubes held in 15% CO2 in combination with calcium treatment showed best overall appearance and lower respiration rate compared to all other samples.
No significant effects were observed on color attributes.
Authors
M.L. Amodio, R. Rinaldi, G. Colelli
Keywords
heat treatment, calcium, 1-MCP, controlled atmosphere, firmness
Online Articles (55)