The influence of Opuntia ficus-indica mucilage edible coating on the quality of ‘Hayward’ kiwifruit slices

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Abstract

The aim of this work was to study the effect of mucilage edible coating extracted from Opuntia ficus-indica(OFI) on the quality and shelf life maintenance of packaged kiwifruit slices. OFI mucilage alone or addedwith TWEEN 20 were applied on kiwifruit fresh cut surfaces. After treatments, kiwifruit samples werestored under passive atmosphere at 5 °C for 3, 5, 7 and 12 days. At each storage period, visual qualityand flavor score, pectin content, ascorbic acid and the microbiological characteristics were measuredtogether with CO2 and O2 content in the packages. Kiwifruit slices coated only with mucilage or withmucilage plus Tween 20, showed a significant higher firmness and a lower weight loss than untreatedslices, until 5 d of shelf life. No further differences in weight loss occurred after 7 d of shelf life, while slicestreated only with mucilage retained the highest firmness until the end of the shelf life period (12 d). OFImucilage alone had significant beneficial effects on the visual and flavor score of the kiwifruit slices,throughout the shelf life period. The treatment with Tween 20 did not affect the flavor of the kiwifruitslices, compared with untreated fruit. Although mucilage and partly tween 20 addition increasedmicrobial growth, especially of yeasts, their levels were still below the threshold for yeast spoilage at theend of the monitoring period. Hence, the results showed that mucilage coating applied to kiwifruitminimally processed fruit improved the quality of stored fresh-cut kiwifruits
Original languageEnglish
Pages (from-to)45-51
Number of pages7
JournalPostharvest Biology and Technology
Volume120
Publication statusPublished - 2016

All Science Journal Classification (ASJC) codes

  • Food Science
  • Agronomy and Crop Science
  • Horticulture

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