Evaluation of postharvest calcium treatment and biopreservation with Lactobacillus rhamnosus GG on the quality of fresh‐cut ‘Conference’ pears
Iglesias Valenzuela, María Belén
MetadataShow full item record
BACKGROUND Biological preservation with probiotic bacteria has arisen as an alternative to control the growth of foodborne pathogens on food. The objective of this work was to evaluate the effect of postharvest calcium application and biopreservation with Lactobacillus rhamnosus GG on the quality
and bioaccessibility of total phenolic content and antioxidant activity in fresh‐cut pears. RESULTS The immersion of whole pears in a calcium chloride solution did not provide added value. Despite the increase in observed activity of PME and PPO enzymes in fresh‐cut pears during storage, the browning index and firmness values were constant for all samples. The antioxidant properties, including antioxidant activity, total phenolic content and vitamin C content, were maintained during storage, but a significant decrease was observed after in vitro simulated digestion. Ca/LGG samples showed the lowest calcium content (1.75 ± 0.00 g kg−1) after 9 d of storage at 4 °C. In general, the overall visual quality scores were higher in fresh‐cut pears treated with L. rhamnosus GG than in non‐treated pears, with the highest values in the NoCa/LGG (7.7 ± 0.2) samples after 9 d at 4 °C. CONCLUSION Fresh‐cut pears with a postharvest treatment of calcium and immersed in a solution containing antioxidant agents and probiotic bacteria could be a suitable alternative to dairy products for maintaining the overall quality of fruit for up to 9 d of storage.
Is part ofJournal of the Science of Food and Agriculture, 2018, vol. 98, núm. 13, p. 4978-4987
Showing items related by title, author, creator and subject.
Evaluation of Pseudomonas graminis CPA-7 as a biopreservation method for fresh-cut pear: Physicochemical, enzymatic, and nutritional quality Zudaire Villanueva, Lorena; Viñas Almenar, Inmaculada; Iglesias Valenzuela, María Belén; Plaza, Lucía; Abadias i Sero, Mª Isabel; Aguiló-Aguayo, Ingrid (SAGE Publications, 2018)Biological preservation methods with bacterial antagonists have emerged as alternatives to chemical sanitizers for extending shelf-life and reducing the population of pathogenic microorganisms. In addition, calcium plays ...
Effect of calcium salts and antioxidant treatment on the storage quality of fresh-cut Conference pears Zudaire Villanueva, Lorena; Viñas Almenar, Inmaculada; Lafarga, Tomás; Plaza, Lucía; Bobo, Gloria; Altisent Rosell, Rosa; Aguiló-Aguayo, Ingrid (Faculty of Agriculture and Natural Sciences, Department of Horticulture. Usak University, 2019-12-02)The use of calcium chloride and calcium lactate solutions has been shown to be a suitable alternative to chlorine in order to maintain the shelf-life of fresh-cut fruit and vegetables. The objective of this research was ...
Corrigendum to ‘Quality and bioaccessibility of total phenols and antioxidant activity of calçots (Allium cepa L.) stored under controlled atmosphere conditions’ Postharvest Biology and Technology 129 (2017) 118-128 Zudaire Villanueva, Lorena; Viñas Almenar, Inmaculada; Abadias i Sero, Mª Isabel; Simó Cruanyes, Joan; Echeverría Cortada, Gemma; Plaza, Lucía; Aguiló-Aguayo, Ingrid (Elsevier, 2017)