Effects of hot water and calcium lactate treatments on fresh-cut quality of papaya
Purpose: Papaya is one of the most common fruits which has been produced in southern part of Iran for fresh consumption. Demand for fresh-cut products has increased due to the changes in consumer attitudes. However, fresh-cut papaya is prone to softening during storage. This study carried out to det...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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University of Birjand
2021-04-01
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| Series: | Journal of Horticulture and Postharvest Research |
| Subjects: | |
| Online Access: | https://jhpr.birjand.ac.ir/article_1843_fd80b90f2e62472ee33bc648a8a4ac13.pdf |
| _version_ | 1818986034605588480 |
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| author | َAmin Mirshekari Babak Madani |
| author_facet | َAmin Mirshekari Babak Madani |
| author_sort | َAmin Mirshekari |
| collection | DOAJ |
| description | Purpose: Papaya is one of the most common fruits which has been produced in southern part of Iran for fresh consumption. Demand for fresh-cut products has increased due to the changes in consumer attitudes. However, fresh-cut papaya is prone to softening during storage. This study carried out to determine effects of calcium lactate and hot water treatments (HWT) for maintaining fresh-cut papaya quality. Research method: After preparing fresh cut cubes of papayas, the pieces were dipped in calcium lactate (CaL) or combined with HWT. Physico-chemical parameters including calcium concentration (Ca), firmness and soluble solids concentration, catalase and peroxidaseactivities, pectin methyl esterase (PME) and polygalacturonase activities (PG),total phenolic content and radical scavenging activities, and microbial growth were measured during 9 days of storage at 5 ◦C. Findings: At the end of storage, CaL treatment combined with HWT increased calcium (Ca) concentration, catalase activity, total phenolic content and radical scavenging activities (DPPH) of papaya slices, but decreased peroxidase, PG and PME activities compared to the control. In addition, these treatments reduced microbial growth compared to the control. Limitations: No limitations were encountered. Originality/Value: Both HWT with CaL showed potential for increasing markeabitity on fresh cut papaya with their generally recognized as safe status for consumers. |
| first_indexed | 2024-12-20T18:44:23Z |
| format | Article |
| id | doaj.art-ebff9d18a9b74614abba01821ed6f39c |
| institution | Directory Open Access Journal |
| issn | 2588-4883 2588-6169 |
| language | English |
| last_indexed | 2024-12-20T18:44:23Z |
| publishDate | 2021-04-01 |
| publisher | University of Birjand |
| record_format | Article |
| series | Journal of Horticulture and Postharvest Research |
| spelling | doaj.art-ebff9d18a9b74614abba01821ed6f39c2022-12-21T19:29:44ZengUniversity of BirjandJournal of Horticulture and Postharvest Research2588-48832588-61692021-04-014Special Issue - Fresh-cut Products819010.22077/jhpr.2021.4721.12421843Effects of hot water and calcium lactate treatments on fresh-cut quality of papayaَAmin Mirshekari0Babak Madani1Department of Agronomy and Plant Breeding, Faculity of Agriculture, University of Yasouj, Yasuj, IranHorticulture Crops Research Department, Natural Resources Research and Education Center of Hormozgan, AREEO, Bandar Abbas, IranPurpose: Papaya is one of the most common fruits which has been produced in southern part of Iran for fresh consumption. Demand for fresh-cut products has increased due to the changes in consumer attitudes. However, fresh-cut papaya is prone to softening during storage. This study carried out to determine effects of calcium lactate and hot water treatments (HWT) for maintaining fresh-cut papaya quality. Research method: After preparing fresh cut cubes of papayas, the pieces were dipped in calcium lactate (CaL) or combined with HWT. Physico-chemical parameters including calcium concentration (Ca), firmness and soluble solids concentration, catalase and peroxidaseactivities, pectin methyl esterase (PME) and polygalacturonase activities (PG),total phenolic content and radical scavenging activities, and microbial growth were measured during 9 days of storage at 5 ◦C. Findings: At the end of storage, CaL treatment combined with HWT increased calcium (Ca) concentration, catalase activity, total phenolic content and radical scavenging activities (DPPH) of papaya slices, but decreased peroxidase, PG and PME activities compared to the control. In addition, these treatments reduced microbial growth compared to the control. Limitations: No limitations were encountered. Originality/Value: Both HWT with CaL showed potential for increasing markeabitity on fresh cut papaya with their generally recognized as safe status for consumers.https://jhpr.birjand.ac.ir/article_1843_fd80b90f2e62472ee33bc648a8a4ac13.pdfmicrobial growthpostharvest technologystoragetropical fruit |
| spellingShingle | َAmin Mirshekari Babak Madani Effects of hot water and calcium lactate treatments on fresh-cut quality of papaya Journal of Horticulture and Postharvest Research microbial growth postharvest technology storage tropical fruit |
| title | Effects of hot water and calcium lactate treatments on fresh-cut quality of papaya |
| title_full | Effects of hot water and calcium lactate treatments on fresh-cut quality of papaya |
| title_fullStr | Effects of hot water and calcium lactate treatments on fresh-cut quality of papaya |
| title_full_unstemmed | Effects of hot water and calcium lactate treatments on fresh-cut quality of papaya |
| title_short | Effects of hot water and calcium lactate treatments on fresh-cut quality of papaya |
| title_sort | effects of hot water and calcium lactate treatments on fresh cut quality of papaya |
| topic | microbial growth postharvest technology storage tropical fruit |
| url | https://jhpr.birjand.ac.ir/article_1843_fd80b90f2e62472ee33bc648a8a4ac13.pdf |
| work_keys_str_mv | AT aminmirshekari effectsofhotwaterandcalciumlactatetreatmentsonfreshcutqualityofpapaya AT babakmadani effectsofhotwaterandcalciumlactatetreatmentsonfreshcutqualityofpapaya |