Postharvest performance of fresh‐cut ‘Big Top’ nectarine as affected by dipping in chemical preservatives and packaging in modified atmosphere

Abstract

Summary Fresh‐cut ‘Big Top’ nectarines were dipped in 2% (w/v) ascorbic acid–1% (w/v) calcium lactate and stored at 4 °C for up to 12 days in 10 kPa O2‐ and 10 kPa CO2‐modified atmosphere packaging (MAP). The used microperforated plastic film allowed O2 and CO2 concentrations to reach steady values from the fifth day in storage onwards. Samples stored in MAP after chemical dipping showed the highest visual quality score, slight browning symptoms, increment in firmness and very low ethanol and acetaldehyde content. The chemical dipping also increased antioxidant capacity, probably due to the effect of ascorbic acid. The results suggested that the control of yeasts was mainly exerted by MAP, whereas only a slight effect was achieved by the chemical dipping. Therefore, MAP plus ascorbic acid/calcium lactate dipping was the best combination to preserve phytochemical content, antioxidant capacity and microbiological safety of fresh‐cut nectarines during storage.

Variability of sensory profile and quality characteristics for ‘Pesca di Bivona’ and ‘Pesca di Leonforte’ peach (Prunus persica Batsch) fresh-cut slices during storage

“…No changes occurred, in time, for 'Giallone' and 'Ottobrina' fruit slices. This behavior was in contrast with Spinardi et al (2006) who indicated an increase of ascorbic acid during the shelf life of melting peaches, and Cefola et al, (2013) who found an increase in ascorbic acid in 'Big Top' nectarine fresh-cut slices, as a result of dipping treatments. This different behaviour might be related to the high level of CO 2 in the package.…”

“…Shelf life maintenance and quality parameters of fresh-cut peach and nectarine slices largely depends on cultivar and storage conditions (Gorny et al, 1999;Buesa et al, 2011;Bordonaba et al, 2014;Colantuono et al, 2012;Cefola et al, 2013), and is related to the occurrence of cut surface browning (Salcini and Massantini, 2005) and rapid flesh softening that affect consumer acceptability (Gorny et al, 1999). Differences in shelf life duration occur between melting and non-melting peach cultivars, according to specific metabolic changes (Tosetti et al, 2012).…”

“…Differences in shelf life duration occur between melting and non-melting peach cultivars, according to specific metabolic changes (Tosetti et al, 2012). Eventually, quality changes in fresh-cut peach and nectarines slices also depend on the use of different packages, modified atmosphere, cold storage and appropriate chemical preservatives, i.e., calcium lactate, ascorbic acid (Gorny et al, 1999;Cefola et al, 2013), nitric oxide (Qin et al, 2009), coating (Chiabrando and Giacalone, 2013) and heat treatments (Koukounaras et al, 2008) that are, often, cultivarspecific. Among the available information, very few data concern white-flesh non-melting, clingstone peach fresh-cut slices (Gorny et al, 1999;Colantuomo et al, 2012;Cefola et al, 2013) that are usually more susceptible to browning though they may have peculiar quality and sensory attributes and hold their shape when sliced (Montevecchi et al, 2012(Montevecchi et al, , 2013.…”

“…Eventually, quality changes in fresh-cut peach and nectarines slices also depend on the use of different packages, modified atmosphere, cold storage and appropriate chemical preservatives, i.e., calcium lactate, ascorbic acid (Gorny et al, 1999;Cefola et al, 2013), nitric oxide (Qin et al, 2009), coating (Chiabrando and Giacalone, 2013) and heat treatments (Koukounaras et al, 2008) that are, often, cultivarspecific. Among the available information, very few data concern white-flesh non-melting, clingstone peach fresh-cut slices (Gorny et al, 1999;Colantuomo et al, 2012;Cefola et al, 2013) that are usually more susceptible to browning though they may have peculiar quality and sensory attributes and hold their shape when sliced (Montevecchi et al, 2012(Montevecchi et al, , 2013. Peach germplasm in Southern Italy includes white-and yellow-flesh non-melting clingstone fruit, characterized by persistent aroma and excellent flavor such as (a) 'Pesca di Bivona', an old white-flesh peach population (Caruso et al, 1992;Marchese et al, 2005) including four landraces ripening from late June to the end of September ('Murtiddara', 'Bianca', 'Agostina' and 'Settembrina') (Caruso, 1982;Cusumano, 2009); (b) 'Pesca di Leonforte', an old yellow-flesh peach population that includes 'Settembrina', 'Giallone' and 'Ottobrina' landraces (Baratta and Caruso, 1986), ripening from early September to the first week of November.…”

Browning inhibition and microbial control in fresh-cut persimmon (Diospyros kaki Thunb. cv. Rojo Brillante) by apple pectin-based edible coatings

“…Calcium ion, which mode of action is mainly associated with maintaining cell wall structure and firmness, has also been reported to stunt microbial growth in fresh-cut commodities, such as melon (Aguayo et al, 2008), nectarine (Cefola et al, 2014), or papaya (Waghmare and Annapure, 2013), among others. The addition of the additives CA, ascorbic acid or CaCl 2 as antioxidant/firming agents to polysaccharide coatings like alginate, carrageenan, cellulose, xanthan gum or gellan, has also been reported to confer antimicrobial activity to coatings and help control microbial growth in fresh-cut apples and pears (Lee et al, 2003;Rojas-Graü et al, 2008;Freitas et al, 2013).…”