期刊
FOOD AND BIOPROCESS TECHNOLOGY
卷 7, 期 4, 页码 1128-1136出版社
SPRINGER
DOI: 10.1007/s11947-013-1151-3
关键词
Heat pre-treatment; Calcium dip; Fresh-cut kiwifruit; Structure and softening; Scanning electron microscopy
资金
- Fundacao para a Ciencia e Tecnologia, Portugal, through programme POCTI [BD/10765/2002]
The effect of heat pre-treatment (45 A degrees C/25 min), applied to whole fruit, and post-cut calcium dips in 1 and 2 g/L CaCl2 solutions on respiration rate and texture preservation of kiwifruit slices was studied. During a 9-day period, packages' atmosphere composition, slices' firmness, pectin content and sensory scores were evaluated. Histological observations of samples were also performed. Neither heat pre-treatment nor calcium dips alone were effective in diminishing respiration rate of the slices but the application of both treatments revealed a synergistic effect on respiration rate reduction. Calcium-dipped fruit slices showed better firmness preservation. Post-cut calcium dips, alone or combined with heat pre-treatments, yielded slices presenting higher insoluble/total galacturonic acid ratio, indicating formation of calcium pectates. Slices from heat-pre-treated fruits, even in the absence of calcium, also revealed insoluble/total galacturonic acid ratio similar to calcium-treated slices, supporting, despite the lower firmness value, a more structured tissue, as observed in SEM microphotographs. Sensory and physical-chemical parameters obtained were correlated. The effectiveness of calcium treatment was equally observed for both tested concentrations during a 9-day shelf life period.
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