The Improvement of Texture and Quality of Minimally Processed Litchi Fruit Using Various Calcium Salts

Abstract

The efficacies of three calcium salts at different concentrations (0.5–3%) and temperatures (4, 25 and 50C) were studied to improve texture and quality of litchi arils cv. “Jugkapat.” A peroxyacetic acid was used as sanitizer in pre‐ (100 mg/L, 3 min) and post‐deseeding steps (50 mg/L, 1 min). The arils were immersed in 1% calcium chloride, 2% calcium propionate at 25C and 2% calcium lactate at 50C had the best firmness. All calcium salts decreased the respiration rate by 1.5 to 2 folds, reduced juice leakage and delayed microbial growth during 12‐day storage at 2 ± 1C. A pink color was developed in calcium lactate treatment. For microstructure study, calcium chloride reinforced the cell wall and maintained the cell turgor better than other two salts. Hence, calcium chloride could be the best salts to maintain texture, quality and extended the shelf‐life of litchi arils to 9 days. Practical Applications Minimal process is one of the simple and convenient methods that preserve nutritional value and appearance of which was treated fresh agricultural produce. The minimally processed litchi fruit which was treated with calcium salts in combination with peroxyacetic acid, a sanitizer, had the potential to improve the firmness, prolong quality and shelf‐life along with minimum physical damage. One of the major problems is that the whole litchi fruit has a short shelf‐life due to the fact that pericarp turns brown within 2–3 days after harvest, resulting in a rejection by the market even though the edible arils still remain in excellent condition. This study presents the alternative method to preserve the litchi arils by minimal processing technology.

Effects of packaging and duration on quality of minimally processed and unpitted litchi cv. ‘Mauritius’ under low storage temperature

“…Several studies have been reported on the minimal processing and pre-treatments of different varieties of litchi to preserve and prolong their shelf life (Bolaños et al, 2010;Dong et al, 2004;Nath, 2006, 2008;Kaushik et al, 2014;Phanumong et al, 2015Phanumong et al, , 2017Phanumong et al, 2016). The application of dilute hypochlorite have been confirmed to be beneficial in prolonging the shelf life of fresh-cut tissues (Ayhan et al, 1998).…”

Effect of Calcium Salts on the Firmness and Physicochemical and Sensorial Properties of Iranian Black Olive Cultivars

“…However, the excess calcium addition is required to keep the firmness of the product; therefore, it is pivotal to evaluate the application of calcium salts (acetate and lactate) on different cultivars of olives. However, conflicting evidence on the usefulness of various calcium salts in delaying the softening of fruits and vegetables has been recorded; firmness was higher in lychee fruit, fresh-cut carrot, and mango treated with CaCl 2 compared to treatment with calcium lactate [19][20][21][22][23], but fresh-cut melon showed the reverse effect [24], and canned peaches and fresh-cut cantaloupe showed no changes [22,24]. One of the primary disadvantages of calcium salts, particularly CaCl 2 , is that excessive quantities can give bitterness to food [22].…”

High Pressure Processing Treatment of Fresh-Cut Carrots: Effect of Presoaking in Calcium Salts on Quality Parameters

“…The effect of calcium in tissue firmness is due to its ability to strengthen the cell wall by binding free carboxylic group of the pectin chains forming crosslinks or bridges and at the same time preserving the structural and functional integrity of membranes [17]. Different calcium salts, such as calcium lactate, calcium chloride, 2 Journal of Food Quality calcium phosphate, calcium propionate, and calcium gluconate, have been used in food industry for preserving and/or enhancing of the product firmness [18][19][20]. Calcium chloride has been widely used as preservative and firming agent in the fruit and vegetable processing industry for whole and fresh-cut commodities, but the use of calcium chloride has also been associated with bitterness and off-flavors [21].…”