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Postharvest performance of fresh‐cut ‘ B ig T op’ nectarine as affected by dipping in chemical preservatives and packaging in modified atmosphere
Author(s) -
Cefola Maria,
Pace Bernardo,
Sergio Lucrezia,
Baruzzi Federico,
Gatto Maria Antonia,
Carito Antonia,
Linsalata Vito,
Cascarano Nicholas A.,
Di Venere Donato
Publication year - 2014
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12415
Subject(s) - ascorbic acid , chemistry , postharvest , food science , modified atmosphere , browning , antioxidant , preservative , acetaldehyde , cold storage , antioxidant capacity , calcium , ethanol , horticulture , shelf life , biochemistry , organic chemistry , biology
Summary Fresh‐cut ‘ B ig T op’ nectarines were dipped in 2% (w/v) ascorbic acid–1% (w/v) calcium lactate and stored at 4 °C for up to 12 days in 10 kPa O 2 ‐ and 10 kPa CO 2 ‐modified atmosphere packaging (MAP). The used microperforated plastic film allowed O 2 and CO 2 concentrations to reach steady values from the fifth day in storage onwards. Samples stored in MAP after chemical dipping showed the highest visual quality score, slight browning symptoms, increment in firmness and very low ethanol and acetaldehyde content. The chemical dipping also increased antioxidant capacity, probably due to the effect of ascorbic acid. The results suggested that the control of yeasts was mainly exerted by MAP, whereas only a slight effect was achieved by the chemical dipping. Therefore, MAP plus ascorbic acid/calcium lactate dipping was the best combination to preserve phytochemical content, antioxidant capacity and microbiological safety of fresh‐cut nectarines during storage.