Effect of antioxidant agents on sensory profile of some aromatic fresh-cut peaches

Fresh-cut peach is very perishable, being discoloration or browning the main factors affecting loss quality and consumer acceptability. The aim of the study was to investigate the effect of chemical treatments on sensory peaches profile 'Pesca di Bivona' and 'Pesca di Leonforte'...

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Published inJournal of agriculture and food research Vol. 15; p. 100919
Main Authors Allegra, Alessio, Casales, Fabrizio G., Giménez, María José, Inglese, Paolo, Gallotta, Alessandra, Passafiume, Roberta, Sortino, Giuseppe
Format Journal Article
LanguageEnglish
Published Elsevier B.V 01.03.2024
Elsevier
Subjects
Ascorbic acid
Browning
Calcium lactate
Citric acid
Browning
Ascorbic acid
Citric acid
Calcium lactate
Online AccessGet full text
ISSN2666-1543
2666-1543
DOI10.1016/j.jafr.2023.100919

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Abstract Fresh-cut peach is very perishable, being discoloration or browning the main factors affecting loss quality and consumer acceptability. The aim of the study was to investigate the effect of chemical treatments on sensory peaches profile 'Pesca di Bivona' and 'Pesca di Leonforte' landraces, treated with 2 % ascorbic acid and 1 % calcium lactate (AA), or 1 % ascorbic acid and 1 % calcium lactate and 0.5 % citric acid (SOL) during 12 days of storage. 150 g of peach fruit slices were placed in rigid bi-oriented polystyrene bags and stored for 3, 5, 7 and 12 days at 5 ± 1 °C in passive atmosphere condition. For each sampling day color, sensorial analysis, respiration rate, firmness, total soluble solids, titratable acidity, ascorbic acid and total phenols were measured. Our results showed that the use of ascorbic acid in combination with calcium lactate gave the best results in terms of overall liking in both 'Pesca di Bivona' and 'Pesca di Leonforte' genotypic groups after 7 days of storage. However, 'Pesca di Bivona' and 'Pesca di Leonforte' landraces had a different behavior to antioxidant treatments with AA in terms of browning, acidity, vitamin C and total phenolic content maintaining a high smell, flavor and juice attributes. [Display omitted] •Ascorbic acid with Calcium lactate maintained the highest postharvest quality for seven days.•Fresh-cut peaches treated with (AA) and (SOL) alleviated surface browning.•AA treatment gave the best results in terms of overall liking after 7 d of storage.•Fresh-cut peaches treated with (AA) and (SOL) maintained most of quality attributes.•'Pesca di Bivona' and Leonforte' landraces maintained a high smell, flavor and juice.
AbstractList Fresh-cut peach is very perishable, being discoloration or browning the main factors affecting loss quality and consumer acceptability. The aim of the study was to investigate the effect of chemical treatments on sensory peaches profile 'Pesca di Bivona' and 'Pesca di Leonforte' landraces, treated with 2 % ascorbic acid and 1 % calcium lactate (AA), or 1 % ascorbic acid and 1 % calcium lactate and 0.5 % citric acid (SOL) during 12 days of storage. 150 g of peach fruit slices were placed in rigid bi-oriented polystyrene bags and stored for 3, 5, 7 and 12 days at 5 ± 1 °C in passive atmosphere condition. For each sampling day color, sensorial analysis, respiration rate, firmness, total soluble solids, titratable acidity, ascorbic acid and total phenols were measured. Our results showed that the use of ascorbic acid in combination with calcium lactate gave the best results in terms of overall liking in both 'Pesca di Bivona' and 'Pesca di Leonforte' genotypic groups after 7 days of storage. However, 'Pesca di Bivona' and 'Pesca di Leonforte' landraces had a different behavior to antioxidant treatments with AA in terms of browning, acidity, vitamin C and total phenolic content maintaining a high smell, flavor and juice attributes.
Fresh-cut peach is very perishable, being discoloration or browning the main factors affecting loss quality and consumer acceptability. The aim of the study was to investigate the effect of chemical treatments on sensory peaches profile 'Pesca di Bivona' and 'Pesca di Leonforte' landraces, treated with 2 % ascorbic acid and 1 % calcium lactate (AA), or 1 % ascorbic acid and 1 % calcium lactate and 0.5 % citric acid (SOL) during 12 days of storage. 150 g of peach fruit slices were placed in rigid bi-oriented polystyrene bags and stored for 3, 5, 7 and 12 days at 5 ± 1 °C in passive atmosphere condition. For each sampling day color, sensorial analysis, respiration rate, firmness, total soluble solids, titratable acidity, ascorbic acid and total phenols were measured. Our results showed that the use of ascorbic acid in combination with calcium lactate gave the best results in terms of overall liking in both 'Pesca di Bivona' and 'Pesca di Leonforte' genotypic groups after 7 days of storage. However, 'Pesca di Bivona' and 'Pesca di Leonforte' landraces had a different behavior to antioxidant treatments with AA in terms of browning, acidity, vitamin C and total phenolic content maintaining a high smell, flavor and juice attributes. [Display omitted] •Ascorbic acid with Calcium lactate maintained the highest postharvest quality for seven days.•Fresh-cut peaches treated with (AA) and (SOL) alleviated surface browning.•AA treatment gave the best results in terms of overall liking after 7 d of storage.•Fresh-cut peaches treated with (AA) and (SOL) maintained most of quality attributes.•'Pesca di Bivona' and Leonforte' landraces maintained a high smell, flavor and juice.
ArticleNumber 100919
Author Casales, Fabrizio G.
Inglese, Paolo
Giménez, María José
Gallotta, Alessandra
Allegra, Alessio
Passafiume, Roberta
Sortino, Giuseppe
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Keywords Browning
Ascorbic acid
Citric acid
Calcium lactate
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Snippet Fresh-cut peach is very perishable, being discoloration or browning the main factors affecting loss quality and consumer acceptability. The aim of the study...
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StartPage 100919
SubjectTerms Ascorbic acid
Browning
Calcium lactate
Citric acid
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Title Effect of antioxidant agents on sensory profile of some aromatic fresh-cut peaches
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