Fresh-cut storage of fruit and fresh-cuts affects the behaviour of minimally processed Big Bang nectarines ( Prunus persica L. Batsch) during shelf life

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Abstract

Nectarine can be minimally processed to successfully produce ready-to-eat fresh-cuts fruit. The aim of this work was to study the combined effect of the ripening stage of cold stored fruit before processing and the length of the storage period of fresh-cut slices after minimal processing, on the behaviour of minimally processed “Big Bang” nectarines during shelf life. ‘Big Bang’ nectarine slices obtained from fruit stored at 1 ± 0.5 °C (RH= 90%) for 1 d, 10 d and 15 d were stored for 0, 3, 5, 7, 12 d. at 5 °C. At the end of each storage period, visual quality, color (L*, a* and b*), phenols and carothenoids content, TSS, TA were measured together with in-package CO2 and O2.Despite the more advanced ripening stage and the increase of polyphenol oxidase activity and ethylene production, nectarine fruit stored for 10 days were successfully processed to get fresh-cuts still marketable until 7 d after being cutting. Indeed, no difference occurred between fruit stored for 1 d before cutting and those stored for 10 d, in terms of firmness, weight loss and marketability of fresh-cut slices. The carotenoid content went descending dramatically in all samples of ‘Big Bang’ slices while in-package CO2 partial pressures were highest at 5, 7, 12 d of storage in fresh-cut to more from fruit stored for 1 d.
Lingua originaleEnglish
pagine (da-a)62-68
Numero di pagine7
RivistaFood Packaging and Shelf Life
Volume15
Stato di pubblicazionePublished - 2018

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All Science Journal Classification (ASJC) codes

  • Food Science
  • Biomaterials
  • Safety, Risk, Reliability and Quality
  • Polymers and Plastics
  • Microbiology (medical)

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