orabase and calcium-ascorbate

Edible coatings may extend fresh-cut fruit storage by preventing moisture loss and decreasing gas exchange. This study evaluated the effect of an antibrowning dip (calcium ascorbate, citric acid and N-acetyl-L-cysteine), followed or not with carboxymethylcellulose (CMC) or carrageenan coatings on quality of fresh-cut mangoes stored at 5 °C for up to 20 days. A fourth treatment, only used in one of four experiments, consisted of chitosan. Treatments were applied on 'Tommy Atkins', 'Kent' and 'Keitt' mangoes harvested from Homestead (FL), and on imported store-bought mangoes.. The antibrowning dips maintained the best visual quality during storage for all cultivars, as indicated by higher b*, hue and L*. The CMC coating maintained similar visual quality, but carrageenan or chitosan decreased L* and b*. The antibrowning dip containing calcium ascorbate reduced firmness loss on cut pieces of 'Keitt', 'Kent' and store-bought mangoes. The antibrowning treatment maintained higher titratable acidity for 'Kent' and 'Keitt', resulting in lower sensory sweetness.. This study with repeated experiments showed that calcium ascorbate with citric acid and N-acetyl-L-cysteine maintained cut mango slices attractiveness in storage by keeping light color in both varieties. The addition of a polysaccharide coating did not consistently improve quality.

Topics: Acetylcysteine; Ascorbic Acid; Carboxymethylcellulose Sodium; Carrageenan; Chemical Phenomena; Chitosan; Citric Acid; Food Handling; Food Microbiology; Food Preservation; Food Preservatives; Fruit; Humans; Hydrogen-Ion Concentration; Maillard Reaction; Mangifera; Pigmentation; Quality Control; Sensation; Time Factors