Faculdade de Ciéncias e Tecnologia, Universidade do Algarve, IBB, Centro de Biotecnologia Vegetal, Ed 8, Campus de Gabelas, 8005-139 Faro, Portugal.
J Agric Food Chem. 2010 May 26;58(10):6173-81. doi: 10.1021/jf904540m.
Consumption of minimally processed fruit and vegetables has increased significantly in the past few years due to the consumers' life style. The aim of this study was to evaluate the effect of treatment with ascorbic acid or calcium chloride on the quality parameters of fresh-cut kiwifruit prepared from fruit previously stored for 3 months, either treated or not treated with 1-methylcyclopropene (1-MCP) before storage. Harvested fruit were treated with 1 microL L(-1) 1-MCP for 20 h at room temperature ( approximately 20 degrees C) (MCP) or had no treatment (C) and were then stored at 0 degrees C. After 3 months, fruit were removed from storage, peeled, and cut longitudinally in quarters, dipped in 2% ascorbic acid (Asc), 2% calcium chloride (Ca), or just water (cont), and kept at 2 degrees C for 8 days. Measurements of firmness, soluble solids content (SSC) ( degrees Brix), color (CIE L*, a*, b*), electrolyte leakage, sugars, organic acids, total phenolics, and antioxidant activity (DPPH and ABTS) were performed at 0, 4, and 8 days. A taste panel was performed on the seventh shelf life day. It was shown that whole MCP-treated kiwifruit kept better than the control through the 3 months storage, this effect being lost through the fresh-cut shelf life period. Furthermore, the postcut dip on 2% CaCl(2) was effective on delaying softening and browning of fresh-cut kiwifruit, which were also the fruit preferred by panelists. Both ascorbic acid and CaCl(2) were effective on preserving or improving nutritional properties (phenolics, ascorbic acid, DPPH, and ABTS) mainly in the first 4 days of shelf life. The CaCl(2) had a further beneficial effect until 8 shelf life days. It is suggested that CaCl(2) is better in keeping overall quality through 8 days of shelf life at 2 degrees C in fresh-cut kiwifruit followed by Asc, and 1-MCP has negligible effect in the conditions of this experiment.
由于消费者的生活方式，近年来，对经过最低限度加工的水果和蔬菜的消费显著增加。本研究的目的是评估用抗坏血酸或氯化钙处理对新鲜切猕猴桃品质参数的影响，这些猕猴桃是由经过或未经 1-甲基环丙烯（1-MCP）处理后在储存前储存 3 个月的水果制备的。收获的果实用 1 微升升（-1）1-MCP 在室温（约 20 摄氏度）（MCP）处理 20 小时或未经处理（C），然后在 0 摄氏度下储存。3 个月后，将果实从贮藏中取出，去皮，纵向切成四分之一，浸入 2%抗坏血酸（Asc）、2%氯化钙（Ca）或仅用水（Cont）中，并在 2 摄氏度下保持 8 天。在 0、4 和 8 天时，对硬度、可溶性固形物含量（SSC）（°Brix）、颜色（CIE L*、a*、b*）、电解质渗漏、糖、有机酸、总酚和抗氧化活性（DPPH 和 ABTS）进行了测量。在第七个货架寿命日进行了味觉小组评估。结果表明，整个 MCP 处理的猕猴桃在 3 个月的贮藏过程中保持得更好，而这种效果在新鲜切割的货架寿命期间消失了。此外，2%CaCl2 对延迟新鲜切猕猴桃软化和褐变有效，这些果实也是被小组人员更喜欢的。抗坏血酸和 CaCl2 在保持或改善营养特性（酚类、抗坏血酸、DPPH 和 ABTS）方面都很有效，主要是在前 4 天的货架寿命期间。CaCl2 在 8 天的货架寿命内还有进一步的有益效果。建议在 2 摄氏度下新鲜切猕猴桃的 8 天货架寿命期间，CaCl2 更好地保持整体质量，其次是 Asc，1-MCP 在实验条件下几乎没有影响。
