Suitability of combination of calcium propionate and chitosan for preserving minimally processed banana quality

Abstract

BACKGROUND The marketability of fresh‐cut banana slices is limited by the rapid rate of fruit softening and browning. However, there is no scientific literature available about the role of postharvest calcium propionate and chitosan treatment on the quality attributes of fresh‐cut banana. Therefore, the aim of the present study was to investigate these effects. RESULTS The application of calcium propionate plus chitosan (CaP+Chit) retained higher firmness, higher ascorbic acid content, higher total antioxidant activity and higher total phenolic compounds, along with lower browning, lower polyphenol oxidase, lower peroxidase, lower polygalacturonase and lower pectin methyl esterase activities and microbial growth, compared to control banana slices after 5 days of cold storage. CONCLUSION The results of the present study show that CaP+Chit could be used to slow the loss of quality at the same time as maintaining quality and inhibiting microbial loads. © 2017 Society of Chemical Industry

Evaluation of Pulp Browning in Minimally Processed 'Royal Gala' Apple Treated With Erythorbic Acid

“…Although there were oscillations in the enzymatic activity in apples treated with the antioxidant solutions, the PPO activity of these treatments was lower than the activity observed under the CT. Similar results were observed by Mirshekari et al, (2017) when working with MP 'Berangan' bananas treated with calcium propionate and chitosan. Even without major differences in POD and PPO activity among antioxidant treatments, LC and EA (1 %, 2 % and 3 %), the phenolic substrates were preserved as previously shown.…”

Effects of light‐emitting diode illumination on the quality of fresh‐cut cherry tomatoes during refrigerated storage

“…However, some foodborne pathogens that threaten human health are capable of surviving under refrigeration. Extensive supplementary methods to refrigeration have been applied, such as chemical‐based methods (chlorine and chlorine‐related compounds, calcium salts, organic acids) (Gomez‐Lopez et al ., 2009; Mirshekari et al ., 2017; Ali et al ., 2020), use of plant essential oils (Tao et al ., 2019), modified atmospheric packaging (Fan et al ., 2019), edible coatings (Sarengaowa et al ., 2017) and UV‐C treatment (Zhang et al ., 2017).…”

Pre‐processed fruits as raw materials: part I – different forms, process conditions and applications

“…Calcium chloride and ascorbic acid together exhibit a synergistic effect in the prevention of browning and softening (Danyen et al., 2009). Calcium impedes the softening by chelating with the pectin, also, the coating of chitosan with calcium propionate increases the firmness of the slices by 2.3 times (Mirshekari et al., 2017). Recently, a study concluded that a gum based coating provided a shelf life of 21 days at 13 °C (Shahbazi & Shavisi, 2020).…”