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Comparison of calcium chloride and calcium lactate effectiveness in maintaining shelf stability and quality of fresh-cut cantaloupes.

Author(s) : LUNA-GUZMÁN I., BARRETT D. M.

Type of article: Article

Summary

Fresh-cut cantaloupe cylinders were dipped for 1 min in 2.5% solutions of either calcium chloride (CaCl2) at about 25 °C or calcium lactate at about 25 and 60 °C. Firmness, microbiological (total plate count, yeast and mould, and microaerophilic bacteria) and sensory characteristics, respiration (CO2) and ethylene (C2H4) production were evaluated during 12 days storage at 5 °C and 95% relative humidity air. Both calcium salts maintained melon firmness throughout cold storage. CaCl2, but not calcium lactate, imparted undesirable bitterness to the fruit pieces. No significant differences were observed in the physiological behaviour of the treated fresh-cut compared to just-cut samples.

Details

  • Original title: Comparison of calcium chloride and calcium lactate effectiveness in maintaining shelf stability and quality of fresh-cut cantaloupes.
  • Record ID : 2001-0305
  • Languages: English
  • Source: Postharvest Biol. Technol. - vol. 19 - n. 1
  • Publication date: 2000/05

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