Browning inhibition and microbial control in fresh-cut persimmon (Diospyros kaki 'Rojo Brillante') by apple-pectin-based edible coating and modified atmosphere packaging
The aim of this work was to study the ability of a pectin-based edible coating and modified atmosphere packaging (MAP) to control enzymatic browning and microbial growth of fresh-cut 'Rojo Brillante' persimmon. The pectin-based coating was amended with 1% (w/v) citric acid and 1% (w/v) calcium chloride as antioxidants and nisin at 500 IU mL-1 as antimicrobial. Persimmon slices were dipped in the coating or in water (control), packed under MAP (5 kPa O2, balance N2) or ambient atmosphere and stored at 5°C for up to 9 days. Microbial growth, package gas composition, color, firmness, polyphenol oxidase (PPO) activity, visual quality and overall sensory flavor were measured during storage. The coating significantly reduced the CO2 emission and O2 consumption in the headspace of MAP samples, and the PPO activity of persimmon slices. MAP reduced firmness loss of control samples. The coated-MAP samples showed the lowest a* and the highest hue values, and maintained a good visual quality up to day 9 of storage. At the end of the storage period, the overall fruit flavor was ranked above the limit of acceptability. The coating inhibited the growth of mesophilic aerobic bacteria. No growth of molds, yeasts or psychrophilic aerobic bacteria was observed during storage. Overall, the combination coating-MAP was the best treatment to maintain a good visual quality and control microbial growth of fresh-cut persimmons.
Sanchís, E., Ghidelli, C., Palou, L., Pérez-Gago, M.B., Sheth, C. and Mateo, M. (2016). Browning inhibition and microbial control in fresh-cut persimmon (Diospyros kaki 'Rojo Brillante') by apple-pectin-based edible coating and modified atmosphere packaging. Acta Hortic. 1141, 305-310
enzymatic browning, antioxidants, antimicrobial agents, shelf-life