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Effect of citric acid and calcium on quality and shelf-life of fresh-cut banana (Musa paradisiaca L.)
Efecto del ácido cítrico y calcio en la calidad y vida útil del banano (Musa paradisiaca L.) mínimamente procesado
DOI:
https://doi.org/10.15446/acag.v73n2.115097Palabras clave:
Antioxidant, banana, cold storage, post-harvest, respiration rate (en)antioxidante, almacenamiento refrigerado, banano, intensidad respiratoria, poscosecha (es)
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The objective of this study was to evaluate the quality attributes and respiratory activity of banana slices during storage at 13 ± 2 °C and 92 ± 2 % relative humidity (RH), simulating marketing conditions. The bananas were selected, washed, sanitized, and cut into slices. Then, they were divided into four groups to which different treatments were applied: 1 % (w/v) calcium chloride (CaCl2) + 0.92 % citric acid (abbreviated as CaAc); 1 % (w/v) CaCl2 (abbreviated as Ca) alone; 0.92 % (w/v) citric acid (abbreviated as Ac) alone; and fruit without application of calcium chloride and citric acid as control (C). Physicochemical analyses were performed using standard methodologies, such as ICONTEC norms. pH values, titratable acidity, color, total soluble solids, weight loss, firmness, and respiration rate were evaluated every 2 days until Day 17. The combined treatment of 1 % (w/v) CaCl2 + 0.92 % citric acid (w/v) significantly decreased respiration rate, weight loss, and browning, and preserved quality attributes during storage. The combination of refrigeration and the application of 1 % (w/v) CaCl2 + 0.92 % (w/v) Ac can extend the shelf life of banana slices up to 9 days.
El objetivo de este trabajo fue evaluar el comportamiento de los atributos de calidad y la actividad respiratoria de rodajas de banano almacenadas a 13 ± 2 °C y 92 ± 2 % de humedad relativa (HR), simulando las condiciones de comercialización. Los bananos fueron seleccionados, lavados, higienizados y cortados en rodajas, después se dividieron en cuatro grupos a los que se les aplicaron diferentes tratamientos: 1 % (p/v) cloruro de calcio (CaCl2) + 0.92 % (p/v) ácido cítrico; 1 % (p/v) CaCl2 solo; 0.92 % (p/v) ácido cítrico solo; y fruta sin ácido cítrico ni CaCl2 denominada control. Se utilizaron métodos de análisis fisicoquímicos bajo metodologías consagradas como las normas ICONTEC. Se evaluaron valores de pH, acidez titulable, color, sólidos solubles totales, pérdida de peso, firmeza e intensidad respiratoria, cada dos días y hasta el día 17. Se encontró que el tratamiento combinado de 1 % (p/v) CaCl2 + 0.92 % (p/v) ácido cítrico disminuyó considerablemente la intensidad respiratoria, la pérdida de peso y el pardeamiento, y permitió conservar los atributos de calidad durante el almacenamiento. La combinación de refrigeración y la aplicación de 1 % (p/v) CaCl2 + 0.92 % (p/v) ácido cítrico puede alargar hasta 9 días la vida útil de las rodajas de banano.
Referencias
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