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Effect of calcium chloride on quality of fresh-cut 'Pérola' pineapple.

Efeito do cloreto de cálcio na qualidade de abacaxi "Pérola" minimamente processado.

Author(s) : ANTONIOLLI L. R., BENEDETTI B. C., SOUZA FILHO M. de S. M. de

Type of article: Article

Summary

The effects of calcium chloride on the quality of fresh-cut 'Pérola' pineapple was studied. The treatments comprised CaCl2 concentration and storage time. The fruits were sanitized, peeled mechanically, sliced manually and dipped into water (control) and in CaCl2 solutions (1 and 2%) for 30 seconds. The slices were placed in polyethylene terephthalate packages and stored at 4 plus or minus 1 °C during 0, 3, 6, 9 and 12 days. The texture was not influenced by any of the studied factors. Smaller peroxidase activity in the samples submitted to 2% CaCl2 was verified. Fresh-cut pineapple slices dipped in 1% CaCl2 showed more browning, presenting smaller L value and larger a value at the end of the storage period. The use of CaCl2 in fresh-cut 'Pérola' pineapple does not provide beneficial effects on the texture and interferes negatively with fruit flesh colour.

Details

  • Original title: Efeito do cloreto de cálcio na qualidade de abacaxi "Pérola" minimamente processado.
  • Record ID : 2005-0245
  • Languages: Portuguese
  • Source: Pesqui. Agropecu. bras. - vol. 38 - n. 9
  • Publication date: 2003

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