Effect of Maturity Stage and Antioxidant Type on the Control of Enzymatic Browning of Fresh-Cut Persimmon 'Rojo Brillante'

Sanchís, E.; Ghidelli, Christian; Rojas-Argudo, Cristina; Río, M.A. del; Pérez-Gago, M.B.; Mateos, M.

doi:10.17660/actahortic.2012.934.73

Cited by 4 publications

(3 citation statements)

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“…The instrument was calibrated with a white standard tile ( L = 96.94, a = +0.18, b = +1.89). The external skin color of processed fruits, expressed as color index (CI) (Sanchís and others ), was calculated according :

CI = 1000 a / L b .

…”

Section: Methodsmentioning

confidence: 99%

Physicochemical Characterization of Pure Persimmon Juice: Nutritional Quality and Food Acceptability

González

Vegara

Martí

et al. 2015

Journal of Food Science

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Technological process for production of non-astringent persimmon (Diospyros kaki Thunb. cv. "Rojo Brillante") juice was described. The degree of fruit ripening expressed as color index (CI) varied between 12.37 and 16.33. Persimmon juice was characterized by determining physicochemical quality parameters as yield, total soluble solids (TSS), pH, titratable acidity (TA), organic acids, and main sugars. A thermal treatment of 90 ºC for 10 s was effective in controlling naturally occurring microorganisms for at least 105 d of storage without significantly affecting production of soluble brown pigments (BPs) and 5-hydroxymethyl furfural (5-HMF), total phenolic compounds (TPC), antioxidant capacity and acceptability of juice by panelists. Storage time affected all and each of the above parameters, reducing BPs, TPC and antioxidant capacity but increasing 5-HMF content. Refrigerated storage enhanced the acceptability of the juices. This information may be used by the juice industry as a starting point for production of pure persimmon juices.

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CI = 1000 a / L b .

…”

Section: Methodsmentioning

confidence: 99%

Physicochemical Characterization of Pure Persimmon Juice: Nutritional Quality and Food Acceptability

González

Vegara

Martí

et al. 2015

Journal of Food Science

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show abstract

“…The most common way to control enzymatic browning is the use of antioxidants, although their effectiveness for each product depends on their mode of action and concentration. In previous works, the application of 1% ascorbic acid controlled tissue browning of fresh-cut persimmon and maintained the general visual quality above the limit of marketability up to 8 days of storage at 5 ºC (Sanchís et al, 2012) and the combination of 1% citric acid and low O 2 atmospheres extended the storage at 5 ºC up to 9 days (Sanchís et al, 2011). However, softening is still a problem, even when calcium chloride is combined with citric or ascorbic acid (Sanchís et al, 2012).…”

Section: Introducionmentioning

confidence: 94%

“…Wright and Kader (1997) showed a loss in vitamin C and carotenoid content in fresh-cut 'Fuyu' persimmons stored in controlled atmospheres after cutting. A preliminary study by our group observed that the MS affected the shelf life of fresh-cut 'Rojo Brillante' persimmons (Sanchís et al, 2012). Therefore, the objective of this work was to evaluate the effect of the MS at harvest, the storage time at 15 ºC before processing and the application of antioxidant treatments on the physico-chemical, sensory and nutritional quality of fresh-cut 'Rojo Brillante' persimmons.…”

Section: Introductionmentioning

confidence: 99%

Effect of processing on the physicochemical, sensory, nutritional and microbiological quality of fresh-cut 'Rojo Brillante' persimmon

Soler¹

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Persimmon (Diospyros kaki L.) 'Rojo Brillante' is an astringent variety characterised by good growing conditions, excellent colour, size, sensory characteristics and good nutritional properties. In the last decade, its production has grown substantially in Spain given the application of high levels of CO 2 to remove astringency while firmness is preserved. This technology has also increased its potential as a fresh-cut commodity. However, physical damage during processing result in degradation of the colour and firmness of the product and a higher susceptibility to microbial spoilage that significantly reduces the fruit´s shelf life. INDEX INTRODUCTION GENERAL OBJECTIVES CHAPTER 1 Effect of maturity stage at processing and antioxidant treatments on the physico-chemical, sensory and nutritional quality of fresh-cut 'Rojo Brillante' persimmon.

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Effect of maturity stage at processing and antioxidant treatments on the physico-chemical, sensory and nutritional quality of fresh-cut ‘Rojo Brillante’ persimmon

Sanchís

Mateos

Pérez-Gago

2015

Postharvest Biology and Technology

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Effect of Maturity Stage and Antioxidant Type on the Control of Enzymatic Browning of Fresh-Cut Persimmon 'Rojo Brillante'

Cited by 4 publications

References 0 publications

Physicochemical Characterization of Pure Persimmon Juice: Nutritional Quality and Food Acceptability

Physicochemical Characterization of Pure Persimmon Juice: Nutritional Quality and Food Acceptability

Effect of processing on the physicochemical, sensory, nutritional and microbiological quality of fresh-cut 'Rojo Brillante' persimmon

Effect of maturity stage at processing and antioxidant treatments on the physico-chemical, sensory and nutritional quality of fresh-cut ‘Rojo Brillante’ persimmon

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