Work

Effect of honey and calcium dips on quality of fresh-cut nectarine (Prunus persica L. Batsch)

Year: 2018

Type: article

Abstract: The effects of calcium chloride (CaCl 2 ) and honey dips were investigated on the quality of fresh-cut nectarines. Nectarine fruit samples at the commercially ripe stage were wedged and then dipped in distilled water, 50% honey, 1% CaCl 2 or 1% CaCl 2 combined with 50% honey solutions, followed by storage at 4 ± 0.5 °C and 90 ± 2% relative humidity for 7 d. The following parameters were investigated during storage: firmness, total soluble solids (TSS), superficial color, color darkening score and index, total phenols content and the enzyme activities of peroxidase and polyphenol oxidase (PPO). CaCl 2 and CaCl 2 + honey solution dips improved the texture and maintained the TSS content. Honey and CaCl 2 + honey suppressed an increase in the color difference. Minor changes were found in color attributes (lightness ( L *), hue and chroma values), color darkening, total phenols content and PPO activity during storage. CaCl 2 + honey maintained the quality of the nectarines by delaying color change and firmness loss.

Source: Agriculture and Natural Resources

DOI: 10.1016/j.anres.2018.06.015