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Firming and anti-browning agents affect the quality characteristics of fresh-cut guava stored at 5°C

Inam-ur-Raheem, M., Huma, N., Malik, A. U., Wasim, H. K., Aadil, R. M.
Acta horticulturae 2016 no.1141 pp. 237-244
ascorbic acid, calcium, calcium chloride, cysteine, firmness, fresh-cut produce, guavas, lactic acid, pH, sensory properties, total soluble solids, weight loss
The present study was conducted in three phases to evaluate the effectiveness of anti-browning agents and firming agents individually and in combination on overall quality of fresh-cut guava slices. Uniform guavas were picked, washed, sliced, treated and subjected to different analyses after 0, 6, 12, 18 and 24 d at 5°C. In Phase I and II, guava slices were treated with different concentrations of firming agents (calcium lactate and calcium chloride) and anti-browning agents (l-ascorbic acid and cysteine). For Phase III, guava slices were treated with combinations of the best treatments selected from Phase I and II. For the combination treatments, slices were analyzed for various physico-chemical characteristics (firmness, browning, weight loss, pH and total soluble solids), microbial counts and sensory characteristics. In Phase I, 2.7% calcium chloride and 3.6% calcium lactate maintained firmness while, in Phase II, 1.8% ascorbic acid and 0.8% cysteine delayed browning longer at 5°C. In Phase III, the combination of 2.7% calcium chloride and 1.8% ascorbic acid gave the best results overall among all treatments in relation to physico-chemical, microbiological and sensory quality for up to 12 d at 5°C.