Ayón-Reyna Lidia E, Tamayo-Limón Ransés, Cárdenas-Torres Feliznando, López-López Martha E, López-Angulo Gabriela, López-Moreno Héctor S, López-Cervántes Jaime, López-Valenzuela José A, Vega-García Misael O
Facultad de Ciencias Químico-Biológicas, Univ. Autónoma de Sinaloa, Cd. Universitaria, Av. de las Américas y Josefa Ortiz S/N, 80010, Culiacán, Sinaloa, México.
J Food Sci. 2015 Mar;80(3):C594-601. doi: 10.1111/1750-3841.12783. Epub 2015 Jan 27.
Rapid degradation of fresh-cut papaya limits its marketability. Hydrothermal treatments in combination with a calcium dip, applied to whole fruit before slicing, and also the application of chitosan as a coating film, have been found to have very good results in maintaining the quality of fresh-cut fruits. Based on these considerations, the aim of this study was to evaluate the effect of hydrothermal treatment (HT; 49 °C, 25 min) containing calcium chloride (Ca; 1%, w/v) followed by dipping in chitosan (Chit; 1%, w/v, 3 min) on the physical, chemical, and microbial qualities of papaya slices stored at 5 °C for 10 d. Pulp color, firmness, ascorbic acid, total phenolics, β-carotene, and lycopene were evaluated every 2 d while the microbial quality (mesophilics, psychrophilics, molds, and yeasts) was evaluated every 5 d. Fruit treated with HT-Ca and HT-Ca + Chit showed better color and firmness retention than Control and Chit. Papaya slices treated with HT-Ca + Chit had higher nutritional content and lower microbial growth at the end of storage. The application of the HT-Ca + Chit could be used to reduce deterioration processes, maintaining physical, chemical, and microbial qualities and increasing the shelf life of fresh-cut papaya stored at 5 °C.
鲜切木瓜的快速降解限制了其市场销售性。已发现，在切片前对整个果实进行水热处理并结合浸钙处理，以及应用壳聚糖作为涂膜，在保持鲜切水果品质方面具有非常好的效果。基于这些考虑，本研究的目的是评估水热处理（HT；49°C，25分钟）并添加氯化钙（Ca；1%，w/v），随后浸入壳聚糖（Chit；1%，w/v，3分钟）对在5°C下储存10天的木瓜片的物理、化学和微生物品质的影响。每2天评估一次果肉颜色、硬度、抗坏血酸、总酚、β-胡萝卜素和番茄红素，每5天评估一次微生物品质（嗜温菌、嗜冷菌、霉菌和酵母菌）。经HT-Ca和HT-Ca + Chit处理的果实比对照和Chit处理的果实表现出更好的颜色和硬度保持性。在储存结束时，经HT-Ca + Chit处理的木瓜片具有更高的营养成分和更低的微生物生长。HT-Ca + Chit的应用可用于减少变质过程，保持物理、化学和微生物品质，并延长在5°C下储存的鲜切木瓜的货架期。
