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Effects of hot water and calcium lactate treatments on fresh-cut quality of papaya | ||
| Journal of Horticulture and Postharvest Research | ||
| دوره 4، Special Issue - Fresh-cut Products - شماره پیاپی 10، تیر 2021، صفحه 81-90 اصل مقاله (1.14 M) | ||
| نوع مقاله: Original Article | ||
| شناسه دیجیتال (DOI): 10.22077/jhpr.2021.4721.1242 | ||
| نویسندگان | ||
| َAmin Mirshekari* 1؛ Babak Madani2 | ||
| 1Department of Agronomy and Plant Breeding, Faculity of Agriculture, University of Yasouj, Yasuj, Iran | ||
| 2Horticulture Crops Research Department, Natural Resources Research and Education Center of Hormozgan, AREEO, Bandar Abbas, Iran | ||
| چکیده | ||
| Purpose: Papaya is one of the most common fruits which has been produced in southern part of Iran for fresh consumption. Demand for fresh-cut products has increased due to the changes in consumer attitudes. However, fresh-cut papaya is prone to softening during storage. This study carried out to determine effects of calcium lactate and hot water treatments (HWT) for maintaining fresh-cut papaya quality. Research method: After preparing fresh cut cubes of papayas, the pieces were dipped in calcium lactate (CaL) or combined with HWT. Physico-chemical parameters including calcium concentration (Ca), firmness and soluble solids concentration, catalase and peroxidaseactivities, pectin methyl esterase (PME) and polygalacturonase activities (PG),total phenolic content and radical scavenging activities, and microbial growth were measured during 9 days of storage at 5 ◦C. Findings: At the end of storage, CaL treatment combined with HWT increased calcium (Ca) concentration, catalase activity, total phenolic content and radical scavenging activities (DPPH) of papaya slices, but decreased peroxidase, PG and PME activities compared to the control. In addition, these treatments reduced microbial growth compared to the control. Limitations: No limitations were encountered. Originality/Value: Both HWT with CaL showed potential for increasing markeabitity on fresh cut papaya with their generally recognized as safe status for consumers. | ||
| کلیدواژهها | ||
| Microbial growth؛ Postharvest technology؛ Storage؛ Tropical fruit | ||
| مراجع | ||
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