Passafiume Roberta, Gaglio Raimondo, Sortino Giuseppe, Farina Vittorio
Department of Agricultural, Food and Forest Sciences (SAAF), Università degli Studi di Palermo, Viale delle Scienze, 90128 Palermo, Italy.
Foods. 2020 Jul 16;9(7):939. doi: 10.3390/foods9070939.
In recent years, the market for minimally processed fruit has increased. Fresh-cut fruits are characterized by a short shelf life due to the processing phases that accelerate the ripening courses. The aim of this work is to analyze the effect on the quality of fresh-cut Hayward kiwis of three different edible coatings based on (1) gel, (2) gel + hydroxypropyl methylcellulose and (3) gel + lemon essential oil. Fruit firmness, weight loss, color, soluble solids content, titratable acidity, microbial load and sensory analysis were evaluated as fresh after 2, 4, 7 and 10 days. gel and gel + lemon essential oil maintained the best values, as they acted as a barrier to gas exchange and further reduced the microbial load. These results were confirmed by sensory analysis: gel + hydroxypropyl methylcellulose does not alter the natural taste of kiwi slices, gel + lemon essential oil gives the characteristic taste of lemon essential oil and gel gives an herbaceous taste. The gel, in combination with these additives, maintains the ability to preserve the quality of fresh-cut kiwifruit.
近年来，轻度加工水果的市场有所增长。鲜切水果由于加工阶段加速了成熟过程，其保质期较短。这项工作的目的是分析三种不同可食用涂层对鲜切海沃德猕猴桃品质的影响，这三种涂层分别基于：（1）凝胶；（2）凝胶+羟丙基甲基纤维素；（3）凝胶+柠檬精油。在2、4、7和10天后对水果硬度、失重、颜色、可溶性固形物含量、可滴定酸度、微生物负荷和感官分析进行了评估。凝胶和凝胶+柠檬精油保持了最佳值，因为它们起到了气体交换屏障的作用，并进一步降低了微生物负荷。感官分析证实了这些结果：凝胶+羟丙基甲基纤维素不会改变猕猴桃片的天然味道，凝胶+柠檬精油赋予柠檬精油的特征味道，而凝胶则赋予草本味道。凝胶与这些添加剂结合，保持了保存鲜切猕猴桃品质的能力。
