Ciencias Agrarias >
Centro de Edafología y Biología Aplicada del Segura (CEBAS) >
(CEBAS) Artículos >
Closed Access item Quality Changes and Nutrient Retention in Fresh-Cut versus Whole Fruits during Storage
|Authors:||Gil Muñoz, M.ª Isabel|
Kadel, Adel A.
|Keywords:||Carotenoids, Color, Firmness, Minimal Processing, Phenolics, Quality, Storage, Vitamin C|
|Publisher:||American Chemical Society|
|Citation:||Journal of Agricultural and Food Chemistry 54(12): 4284-4296 (2006)|
|Abstract:||The influences of processing and storage on the quality indices and nutritional content of fresh-cut fruits were evaluated in comparison to whole fruits stored for the same duration but prepared on the day of sampling. Fresh-cut pineapples, mangoes, cantaloupes, watermelons, strawberries, and kiwifruits and whole fruits were stored for up to 9 days in air at 5 °C. The postcutting life based on visual appearance was shorter than 6 days for fresh-cut kiwifruit and shorter than 9 days for fresh-cut pineapple, cantaloupe, and strawberry. On the other hand, fresh-cut watermelon and mango pieces were still marketable after 9 days at 5 °C. Losses in vitamin C after 6 days at 5 °C were ≤5% in mango, strawberry, and watermelon pieces, 10% in pineapple pieces, 12% in kiwifruit slices, and 25% in cantaloupe cubes. No losses in carotenoids were found in kiwifruit slices and watermelon cubes, whereas losses in pineapples were the highest at 25% followed by 10−15% in cantaloupe, mango, and strawberry pieces after 6 days at 5 °C. No significant losses in total phenolics were found in any of the fresh-cut fruit products tested after 6 days at 5 °C. Light exposure promoted browning in pineapple pieces and decreased vitamin C content in kiwifruit slices. Total carotenoids contents decreased in cantaloupe cubes and kiwifruit slices, but increased in mango and watermelon cubes in response to light exposure during storage at 5 °C for up to 9 days. There was no effect of exposure to light on the content of phenolics. In general, fresh-cut fruits visually spoil before any significant nutrient loss occurs.|
|Description:||13 pages, 11 figures, 7 tables.|
|Publisher version (URL):||http://dx.doi.org/10.1021/jf060303y|
|Appears in Collections:||(CEBAS) Artículos|
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.