پیوندهای مفید
آمار
| تعداد نشریات | 22 |
| تعداد شمارهها | 317 |
| تعداد مقالات | 3,337 |
| تعداد مشاهده مقاله | 3,610,603 |
| تعداد دریافت فایل اصل مقاله | 2,630,699 |
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 | ||
|
Aguayo, E., Requejo-Jackman, C., Stanley, R., & Woolf, A. (2015). Hot water treatment in combination with calcium ascorbate dips increases bioactive compounds and helps to maintain fresh-cut apple quality. Postharvest Biology and Technology, 110, 158-165. https://doi.org/10.1016/j.postharvbio.2015.07.001
Ali, A., Muhammad, M. T. M., Sijam, K., & Siddiqui, Y. (2010). Potential of chitosan coating in delaying the postharvest anthracnose (Colletotrichum gloeosporioides Penz.) of Eksotika II papaya. International Journal of Food Science & Technology, 45(10), 2134-2140. https://doi.org/10.1111/j.1365-2621.2010.02389.x
Ayón‐Reyna, L. E., Tamayo‐Limón, R., Cárdenas‐Torres, F., López‐López, M. E., López‐Angulo, G., López‐Moreno, H. S., ... & Vega‐García, M. O. (2015). Effectiveness of hydrothermal‐calcium chloride treatment and chitosan on quality retention and microbial growth during storage of fresh‐cut papaya. Journal of Food Science, 80(3), C594-C601. https://doi.org/10.1111/1750-3841.12783
Barbagallo, R. N., Chisari, M., & Caputa, G. (2012). Effects of calcium citrate and ascorbate as inhibitors of browning and softening in minimally processed ‘Birgah’ eggplants. Postharvest Biology and Technology, 73, 107-114. https://doi.org/10.1016/j.postharvbio.2012.06.006
Bradford, M. M. (1976). A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Analytical Biochemistry, 72(1-2), 248-254. https://doi.org/10.1016/0003-2697(76)90527-3
Gao, Q., Tan, Q., Song, Z., Chen, W., Li, X., & Zhu, X. (2020). Calcium chloride postharvest treatment delays the ripening and softening of papaya fruit. Journal of Food Processing and Preservation, 44(8), e14604. https://doi.org/10.1111/jfpp.14604
George, D. S., Razali, Z., Santhirasegaram, V., & Somasundram, C. (2015). Effects of ultraviolet light (UV‐C) and heat treatment on the quality of fresh‐cut Chokanan mango and Josephine pineapple. Journal of Food Science, 80(2), S426-S434. https://doi.org/10.1111/1750-3841.12762
Jacxsens, L., Devlieghere, F., Ragaert, P., Vanneste, E., & Debevere, J. (2003). Relation between microbiological quality, metabolite production and sensory quality of equilibrium modified atmosphere packaged fresh-cut produce. International Journal of Food Microbiology, 83(3), 263-280. https://doi.org/10.1016/S0168-1605(02)00376-8
Kim, D. M., Smith, N. L., & Lee, C. Y. (1993). Apple cultivar variations in response to heat treatment and minimal processing. Journal of Food Science, 58(5), 1111-1114. https://doi.org/10.1111/j.1365-2621.1993.tb06126.x
Kou, X. H., Guo, W. L., Guo, R. Z., Li, X. Y., & Xue, Z. H. (2014). Effects of chitosan, calcium chloride, and pullulan coating treatments on antioxidant activity in pear cv. “Huang guan” during storage. Food and Bioprocess Technology, 7(3), 671-681. https://doi.org/10.1007/s11947-013-1085-9
Madani, B., & Forney, C. F. (2015). Recent research on calcium and postharvest behavior. Advances in Postharvest Fruits and Vegetable Technology, 19-37.
Madani, B., Mohamed, M.T.M., Watkins, C.B., Kadir, J., Awang, Y., & Shojaei, T.R. (2014) Preharvest calcium chloride sprays affect ripening of Eksotika II’ papaya fruits during cold storage. Scientia Horticulturae, 171, 6-13. https://doi.org/10.1016/j.scienta.2014.03.032
Mignani, I., Greve, L. C., Ben‐Arie, R., Stotz, H. U., Li, C., Shackel, K. A., & Labavitch, J. M. (1995). The effects of GA3 and divalent cations on aspects of pectin metabolism and tissue softening in ripening tomato pericarp. Physiologia Plantarum, 93(1), 108-115. https://doi.org/10.1034/j.1399-3054.1995.930116.x
Ong, M. K., Forney, C. F., Alderson, P. G., & Ali, A. (2013). Postharvest profile of a Solo variety ‘Frangi’ during ripening at ambient temperature. Scientia Horticulturae, 160, 12-19. https://doi.org/10.1016/j.scienta.2013.05.026
Paull, R. E., & Chen, N. J. (2000). Heat treatment and fruit ripening. Postharvest Biology and Technology, 21(1), 21-37. https://doi.org/10.1016/S0925-5214(00)00162-9
Rico, D., Martin-Diana, A. B., Frias, J. M., Barat, J. M., Henehan, G. T. M., & Barry-Ryan, C. (2007). Improvement in texture using calcium lactate and heat-shock treatments for stored ready-to-eat carrots. Journal of Food Engineering, 79(4), 1196-1206. https://doi.org/10.1016/j.jfoodeng.2006.04.032
Rivera-Pastrana, D. M., Gardea, A. A., Yahia, E. M., Martínez-Téllez, M. A., & González-Aguilar, G. A. (2014). Effect of UV-C irradiation and low temperature storage on bioactive compounds, antioxidant enzymes and radical scavenging activity of papaya fruit. Journal of Food Science and Technology, 51(12), 3821-3829. https://doi.org/10.1034/j.1399-3054.1995.930116.x
Sala, J. M., & Lafuente, M. T. (1999). Catalase in the heat-induced chilling tolerance of cold-stored hybrid Fortune mandarin fruits. Journal of Agricultural and Food Chemistry, 47(6), 2410-2414. https://doi.org/10.1021/jf980805e
Santhirasegaram, V., Razali, Z., & Somasundram, C. (2013). Effects of thermal treatment and sonication on quality attributes of Chokanan mango (Mangifera indica L.) juice. Ultrasonics Sonochemistry, 20(5), 1276-1282. https://doi.org/10.1016/j.ultsonch.2013.02.005
Shadmani, N., Ahmad, S. H., Saari, N., Ding, P., & Tajidin, N. E. (2015). Chilling injury incidence and antioxidant enzyme activities of Carica papaya L. ‘Frangi’ as influenced by postharvest hot water treatment and storage temperature. Postharvest Biology and Technology, 99, 114-119. https://doi.org/10.1016/j.postharvbio.2014.08.004
Shen, Y., Sun, Y., Qiao, L., Chen, J., Liu, D., & Ye, X. (2013). Effect of UV-C treatments on phenolic compounds and antioxidant capacity of minimally processed Satsuma mandarin during refrigerated storage. Postharvest Biology and Technology, 76, 50-57. https://doi.org/10.1016/j.postharvbio.2012.09.006
Siddiq, M., Roidoung, S., Sogi, D. S., & Dolan, K. D. (2013). Total phenolics, antioxidant properties and quality of fresh-cut onions (Allium cepa L.) treated with mild-heat. Food Chemistry, 136(2), 803-806. https://doi.org/10.1016/j.foodchem.2012.09.023
Silveira, A. C., Aguayo, E., Chisari, M., & Artés, F. (2011). Calcium salts and heat treatment for quality retention of fresh-cut ‘Galia’melon. Postharvest Biology and Technology, 62(1), 77-84. https://doi.org/10.1016/j.postharvbio.2011.04.009
Singleton, V. L., & Rossi, J. A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16(3), 144-158.
Sivakumar, D., & Fallik, E. (2013). Influence of heat treatments on quality retention of fresh and fresh-cut produce. Food Reviews International, 29(3), 294-320. https://doi.org/10.1080/87559129.2013.790048
Supapvanich, S., Arkajak, R., & Yalai, K. (2012). Maintenance of postharvest quality and bioactive compounds of fresh‐cut sweet leaf bush (Sauropus androgynus L. Merr.) through hot CaCl2 dips. International Journal of Food Science & Technology, 47(12), 2662-2670. https://doi.org/10.1111/j.1365-2621.2012.03149.x
Tabassum, N., & Khan, M. A. (2020). Modified atmosphere packaging of fresh-cut papaya using alginate based edible coating: Quality evaluation and shelf life study. Scientia Horticulturae, 259, 108853. https://doi.org/10.1016/j.scienta.2019.108853
Vicente, A. R., Costa, M. L., Martínez, G. A., Chaves, A. R., & Civello, P. M. (2005). Effect of heat treatments on cell wall degradation and softening in strawberry fruit. Postharvest Biology and Technology, 38(3), 213-222. https://doi.org/10.1016/j.postharvbio.2005.06.005
Yahia, E. M., Soto-Zamora, G., Brecht, J. K., & Gardea, A. (2007). Postharvest hot air treatment effects on the antioxidant system in stored mature-green tomatoes. Postharvest Biology and Technology, 44(2), 107-115. https://doi.org/10.1016/j.postharvbio.2006.11.017
Yeoh, W. K., Ali, A., & Forney, C. F. (2014). Effects of ozone on major antioxidants and microbial populations of fresh-cut papaya. Postharvest Biology and Technology, 89, 56-58. https://doi.org/10.1016/j.postharvbio.2013.11.006 | ||
|
آمار تعداد مشاهده مقاله: 539 تعداد دریافت فایل اصل مقاله: 361 |
||
نماد الکترونیک
سامانه مدیریت نشریات علمی. قدرت گرفته از سیناوب