Combined effects of natural additives and modified atmosphere on quality of fresh cut peaches

Abstract

The aim of this study was to evaluate the combined use of natural additives and modified atmosphere on the physicochemical and microbiological characteristics of fresh cut peaches. The minimal processing consisted of washing, peeling and sanitizing. The slices were immersed into the following treatment solutions: distilled water control (T1, control); 2% CaCl2 (T2); 2% ascorbic acid (T3); 2% citric acid (T4); 1% CaCl2 + 1% ascorbic acid + 1% citric acid (T5); 2% CaCl2 + 2% ascorbic acid + 2% citric acid (T6). Peaches slices were placed on polyethylene trays, covered by a polyethylene film with modified atmosphere of 2 % O2, 5% CO2 and 93 % N2, and kept in cold storage at 5 °C ± 2 °C for nine days. On days 0, 5, 7 and 9, the following variables were analyzed: total soluble solids, total titratable acidity, pH, total sugar, firmness, counts of mesophiles, heat-tolerant coliforms (45 o C), yeast and mold counting, and sensory analysis of the attributes appearance, color, flavor, texture and overall acceptability. The T5 treatment combined with the use of modified atmosphere demonstrated best qualitative and microbiological characteristics for fresh cut peaches during nine days of storage.

Effect of pre‐treatment and freezing on the polyphenol oxidase activity and color stability of sliced peaches

“…In that study, peaches were treated with ascorbic acid 14 . Other researchers have demonstrated that natural additives, including 2% ascorbic acid and 2% citric acid, can be used to inactivate PPO and slow the browning process in peaches 15 . The objective of the current study was therefore to determine the effect of frozen storage over a narrow temperature range (−7 °C, −9 °C, and‐12 °C), for 21 days, on polyphenol oxidase (PPO) enzyme activity, surface color, and HMF content in fresh and pre‐frozen peaches.…”