Effects of chemical treatments on fresh-cut papaya

卷:190

Albertini, Silvana ; Lai Reyes, Andres Enrique ; Trigo, Juliana Moreno ; Sarries, Gabriel Adrian ; Fillet Spoto, Marta Helena

Univ Sao Paulo

关键词: Fresh-cut fruits;    Chemical processing;    Shelf life;    Sensory analysis;    Carica papaya;   

DOI  :  10.1016/j.foodchem.2015.06.038

学科分类：食品科学和技术

【 摘 要 】

Four treatments (control, 0.1% cinnamaldehyde, 0.75% calcium chloride and combination of 0.1% cinnamaldehyde and 0.75% calcium chloride) were used to evaluate chemical effects on shelf life, quality and sensory acceptability of fresh-cut papaya (Carica papaya L.). Papaya slices were packed and covered with polypropylene film, stored at 5 degrees C; and evaluated after 1, 3, 6, 9, 12, and 15 days for microbiological and physicochemical changes. A sensory evaluation was performed at 1, 3, 6, 9, and 12 days. There was no occurrence of Salmonella, Escherichia coli or psychotropic bacteria. The cinnamaldehyde alone and a combination of cinnamaldehyde and calcium chloride treatments yielded better control of the total coliforms. The combination treatment decreased the CO2 concentration and increased the maintenance of papaya firmness. All the treatments had acceptability. The combination treatment was the most effective treatment for flavor, taste, and preservation until day 12. (C) 2015 Elsevier Ltd. All rights reserved.