Physicochemical, sensory, and nutritional quality of fresh-cut “Rojo Brillante” persimmon affected by maturity stage and antibrowning agents

Abstract

To prevent enzymatic browning of fresh-cut 'Rojo Brillante' persimmon, different combinations of ascorbic acid (AA) and citric acid (CA) with calcium chloride (CaCl) were tested in fruit harvested at two maturity stages (MS1 and MS2). Color, firmness, sensory quality, total vitamin C, radical scavenging activity, total phenolic content, and carotenoids were evaluated over nine days of storage at 5 ℃. Antibrowning dips reduced enzymatic browning if compared with the control samples. Selecting fruits with good firmness and the addition of 10 g/l CaCl help prevent loss of firmness of fresh-cut "Rojo Brillante" persimmons treated with acidic solutions as antibrowning agents to control enzymatic browning. The limit of marketability of the persimmon fruit processed at MS1 was significantly reduced by the burst of the disorder known as "flesh browning," and only the samples treated with 10 g/l CA + 10 g/l CaCl maintained a limit of marketability close to seven days. At MS2, all the antibrowning solutions allowed a limit of marketability of seven storage days at 5 ℃. Nutritional quality was not affected by either antibrowning dips or cutting processes, but MS at harvest was.

Integration of antimicrobial pectin‐based edible coating and active modified atmosphere packaging to preserve the quality and microbial safety of fresh‐cut persimmon (Diospyros kaki Thunb. cv. Rojo Brillante)

“…In contrast, a carrageenan‐based coating did not improve apple firmness and the addition of citric acid induced tissue softening. Previous work with fresh‐cut ‘Rojo Brillante’ persimmon showed that acidic anti‐browning agents such as citric or ascorbic acid, although effective in preventing enzymatic browning, led to major tissue softening and their combination with CaCl 2 was required to prevent excessive softening and maintain firmness within the same range than the control samples …”

Effect of CaCl2 Treatment on Enzymatic Browning of Fresh-Cut Luffa (Luffa cylindrica)

“…Harvested cauliflowers were dipped in 2% CaCl 2 at 40 • C to extend their shelf life and maintain freshness [48]. The 'Rojo Brillante' persimmon exhibited increased antioxidant levels and antioxidase activity, as well as reduced browning, when treated with 10 g/L citric acid together with 10 g/L CaCl 2 [27].…”

“…Many developmental and environmental stimuli induce increases in cytoplasmic Ca 2+ , which lead to various physiological and downstream responses. Some studies have investigated the use of Ca 2+ treatments in preventing the browning of fruits and vegetables, but the effect of calcium chloride on enzymatic browning has not yet been studied in relation to luffa [26,27]. Our study explored the effect of Ca 2+ on fresh-cut luffa and the physiological mechanisms underlying this effect.…”

Predictive modeling and correlation between the sensory and physicochemical attributes in ‘Rama Forte’ astringent persimmon fruit

“…Akyldiz et al (2004) used sensory evaluation to determine avor, astringency and skin color of dehydrated 'Türkay' persimmons. Sanchís et al (2016) also applied sensory evaluation together with physicochemical attributes to evaluate the quality of minimally processed 'Rojo Brillante' persimmons after anti-browning treatment. Das and Eun (2021) tested sensory astringency and evaluated the quality attributes of persimmons subjected to freezing temperatures.…”