Influence of Citric Acid, Ascorbic Acid and Calcium Lactate Applications on the Shelf Life of Minimally Processed Horticultural Products

Application of Antibrowning and Firmness Supporting Compounds to Maintain the Quality of Fresh-Cut Guava

“…Calcium lactate has been widely reported for its potential role in maintaining postharvest quality and decreasing softening by reducing the ripening processes along with reducing the deterioration (Pereira et al, 2009), Postharvest application of calcium lactate lowered respiration and increased firmness (Lamikrana and Watson, 2007), treatment of calcium may led to strong cell wall structure through the bond between calcium and pectin (Gorny et al, 2002). Rodrigues et al (2010) pointed out that the most obvious change in slices was a fast loss in firmness a few hours after processing, even at low temperatures, calcium lactate was effective in retaining firmness in most fresh-cut fruits.…”

“…Their effects on the inhibition of oxidation of low density lipo proteins have been widely considered (Eberhardt et al, 2000). Rodrigues et al (2010) illustrated that citric acid was more efficient than ascorbic acid and calcium lactate in maintaining or increasing the total phenol contents in the fresh-cut fruits. These findings are also in agreement with those obtained by Raheem et al (2013), indicating to reduction of browning in treated fresh-cut slices.…”