Effect of antibrowning dips and controlled atmosphere storage on the physico-chemical,visual and nutritional quality of minimally processed “Rojo Brillante” persimmons

Abstract

The combined effect of antibrowning dips and controlled atmosphere storage on fresh-cut “Rojo Brillante” persimmon quality was investigated. Persimmon slices were dipped in 10 g L⁻¹ ascorbic acid, 10 g L⁻¹ citric acid or water and were stored in different controlled atmospheres at 5 ℃. Controlled atmosphere conditions were 21 kPa O₂ + 10 kPa CO₂ (Atm-B), 21 kPa O₂ + 20 kPa CO₂ (Atm-C), 5 kPa O₂ + 10 kPa CO₂ (Atm-D) and 5 kPa O₂ in the absence of CO₂ (Atm-E). Air (Atm-A) was used as a control. Atmospheres with high CO₂ concentrations induced darkening, associated with a flesh disorder known as “internal flesh browning”. Only the samples placed in Atm-E, and treated with 10 g L⁻¹ ascorbic acid or 10 g L⁻¹ citric acid, controlled enzymatic browning, reduced firmness loss and prevented the “internal flesh browning” disorder. The maximum limit of marketability was achieved in the samples treated with 10 g L⁻¹ citric acid and stored in Atm-E for nine storage days at 5 ℃. The total vitamin C, free radical scavenging activity, total phenolic content and total carotenoids of the fresh-cut “Rojo Brillante” persimmons were affected by maturity stage at harvest, whereas antibrowning dips and controlled atmosphere storage had no clear effect.