Open AccessComparison of Safe Alternative Dipping Treatments to Maintain Quality of Zucchini
Author(s) -
De Bruin Willeke,
Rossouw Werner,
Korsten Lise
Publication year - 2016
Publication title -
journal of food quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.568
H-Index - 43
eISSN - 1745-4557
pISSN - 0146-9428
DOI - 10.1111/jfq.12186
Subject(s) - aloe vera , ascorbic acid , postharvest , environmentally friendly , food science , citric acid , pulp and paper industry , horticulture , chemistry , botany , biology , ecology , engineering
Decay and quality loss severely affect the marketability of fresh zucchini. Zucchinis are easily damaged during harvesting, handling and storage, and no commercial treatment is currently available that can protect the fruit from desiccation, quality loss and decay. The aim of this study was to compare different environmentally friendly dipping treatments ( CaCl 2 , Aloe vera, warm water, chitosan, ascorbic and citric acid) to retain the quality of fresh zucchini. Treated fruit were evaluated for physiological, sensory and microbiological parameters after storage for 7 and 14 days at 5.8C and 85% relative humidity. The CaCl 2 , Aloe vera and warm water treatments were the most effective in maintaining firmness and preventing an increase in the total microflora of the fruit. The outcome of this study shows that alternative control methods have potential for effective quality maintenance of fresh zucchini. Future studies should focus on alternative packaging materials in combination with these treatments. Practical Applications Zucchinis are rich in carbohydrates, minerals and vitamins and are good nutritional additives to a balanced and healthy diet. Recent observations at retail level showed preventable quality losses, indicating the need to improve postharvest technologies for retaining the overall standard of the product after harvest and during the supply chain. Quality parameters include firm texture, shiny, dark‐green skin color and freedom from shrivel and mechanical injuries. The assessment of different environmentally friendly dipping treatments indicated that CaCl 2 , Aloe vera and warm water treatments could lead to improved quality maintenance of zucchinis. Practical applications stemming from these results include the ability to extend shelf life and preserve the microbiological profile of this fruit after harvest. These treatments may serve as alternatives to chemical or synthetic treatments and may be considered as an inclusion to current postharvest management practices.