Pectin-Based Edible Coating Combined with Chemical Dips Containing Antimicrobials and Antibrowning Agents to Maintain Quality of Fresh-Cut Pears

Horticulturae

Violeta Nour¹  Alina Mădălina Pleșoianu² 

[1] Department of Horticulture & Food Science, University of Craiova, 13 AI Cuza Street, 200585 Craiova, Romania;Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Domnească Street 111, 800201 Galati, Romania;

关键词: potassium sorbate;    sodium benzoate;    N-acetyl cysteine;    ascorbic acid;    citric acid;    calcium chloride;   

DOI  :  10.3390/horticulturae8050449

来源: DOAJ

【 摘 要 】

The aim of this study was to assess the effects of pectin coating alone (PE) or combined with chemical dips containing potassium sorbate (PS) or sodium benzoate (SB) as antimicrobials, and N-acetyl cysteine (N-AC) or ascorbic acid (AA) + citric acid (CA) as antibrowning agents, on weight loss, color values, browning index, firmness, titratable acidity, soluble solids content, total phenolic content, antioxidant activity and sensory attributes of fresh-cut pears during 15-day storage at 8 °C. Pectin coating delayed weight loss and improved firmness of fresh-cut pears as compared to control samples. Addition of either 1% N-AC or 1% CA + 1% AA in the formulation of the chemical dip protected the phenolic compounds and enhanced the antioxidant activity of fresh-cut pears during storage. PE + 0.2% SB + 1% N-AC and PE + 0.2% PS + 1% N-AC were the most efficient treatments in preserving color and reducing the browning index of fresh-cut pears during 15-day storage at 8 °C and received the highest scores for all sensory attributes throughout 12 days of storage. The results demonstrate the feasibility of PE + 0.2% SB + 1% N-AC and PE + 0.2% PS + 1% N-AC for extending the shelf life of fresh-cut pears.

【 授权许可】

Unknown