Attenuating sugar spot and retaining quality of banana fruits by combined use of hot water and calcium lactate during storage
Combined use of hot water (HW) treatment and calcium lactate (CL) is a promising postharvest approach to preserve the food value and prolong the shelf life of fruits. The present experiment aims to determine the physiological loss in weight, firmness, respiration rate, ethylene and biochemical attri...
| Publié dans: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 30(2024), 1 vom: 12. Jan., Seite 49-60 |
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| Auteur principal: | |
| Autres auteurs: | , , |
| Format: | Article en ligne |
| Langue: | English |
| Publié: |
2024
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| Accès à la collection: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Sujets: | Journal Article Ambient storage ethylene sensory storage total phenols calcium lactate 2URQ2N32W3 Sugars Ethylenes plus... |
| Résumé: | Combined use of hot water (HW) treatment and calcium lactate (CL) is a promising postharvest approach to preserve the food value and prolong the shelf life of fruits. The present experiment aims to determine the physiological loss in weight, firmness, respiration rate, ethylene and biochemical attributes of banana fruits treated with hot water (50 °C for 7 min) and aqueous CL dipping (1, 2, and 3% for 2 min). Treated fruits were stored under ambient conditions (22-25°C temperature and 60-65% of relative humidity) for up to 9 days. The study showed that combined use of HW and CL (3%) maintained higher hue angle, peel firmness (4.4 N), reduced decay loss (10.63%), respiration and ethylene evolution rate of stored fruits. Also, CL treatments (3%) with HW proved the best which reduced 6-fold sugar spot and 1.5-fold decay loss over untreated fruits. At the end of storage sensory parameters such as mouthfeel, peel colour and overall acceptability (score 6.9) were recorded higher in HW and CL 3% treated fruits. The findings indicated that pre-storage combined use of HW and CL has a great potential to preserve quality, delay ripening, and reduce sugar spots, and postharvest decay loss in banana fruit without any adverse effect on consumer appeal |
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| Description: | Date Completed 04.12.2023 Date Revised 17.12.2023 published: Print-Electronic Citation Status MEDLINE |
| ISSN: | 1532-1738 |
| DOI: | 10.1177/10820132221132911 |