Effectiveness of Calcium Chloride and Calcium Lactate on Maintenance of Textural and Sensory Qualities of Fresh-Cut Mangos

Journal of Food Science

Volumn 79, Issue 5, 2014, Pages

  Ngamchuachit, Panita ^a,b   Sivertsen, Hanne K ^b   Mitcham, Elizabeth J ^b   Barrett, Diane M ^b  

^a CHULALONGKORN UNIVERSITY   (Thailand)

^b UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Calcium chloride; Calcium lactate; Color; Firmness; Mangifera indica L; Mango; Preference

Indexed keywords

MANGIFERA INDICA;

CALCIUM CHLORIDE; CALCIUM DERIVATIVE; CALCIUM LACTATE; LACTIC ACID DERIVATIVE;

COLOR; CONSUMER ATTITUDE; FOOD HANDLING; FOOD PRESERVATION; FRUIT; HARDNESS; HUMAN; MANGIFERA; PROCEDURES; SPECIES DIFFERENCE;

CALCIUM CHLORIDE; CALCIUM COMPOUNDS; COLOR; CONSUMER BEHAVIOR; FOOD HANDLING; FOOD PRESERVATION; FRUIT; HARDNESS; HUMANS; LACTATES; MANGIFERA; SPECIES SPECIFICITY;

EID: 84899964167     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12446     Document Type: Article

References (43)

1. Abourayya MS, Kassim NE, El-Sheikh MH, Rakha AM. 2011. Fruit physical and chemical characteristics at maturity stage of Tommy Atkins, Keitt and Kent mango cultivars grown under Nubariya conditions. J Am Sci 7(3):228-33.
2. Aguayo E, Escalona VH, Artes F. 2008. Effect of hot water treatment and various calcium salts on quality of fresh-cut 'Amarillo' melon. Postharvest Biol Technol 47(3):397-406.
3. Banjongsinsiri P, Kenney S, Wicker L. 2004. Texture and distribution of pectic substances of mango as affected by infusion of pectinmethylesterase and calcium. J Sci Food Agric 84(12):1493-99.
4. Beaulieu JC, Baldwin EA. 2002. Flavor and aroma of fresh-cut fruits and vegetables. In: Lamikanra O, editor. Fresh-cut fruits and vegetables: Science, technology, and market. Boca Raton, Fla.: CRC Press. p 387-421.
5. Beaulieu JC, Lea JM. 2003. Volatile and quality changes in fresh-cut mangos prepared from firm-ripe and soft-ripe fruit, stored in clamshell containers and passive MAP. Postharvest Biol Technol 30(1):15-28.
6. Beirao-da-Costa S, Cardoso A, Martins LL, Empis J, Moldao-Martins M. 2008. The effect of calcium dips combined with mild heating of whole kiwifruit for fruit slices quality maintenance. Food Chem 108:191-7.
7. Chantanawarangoon S. 2000. Quality maintenance of fresh-cut mango cubes [MSc Thesis]. Davis, Calf.: Univ. of California. 72 p.
8. Dea S. 2009. Establishment of favorable physical and environmental conditions for the optimization of the total product quality of fresh-cut 'Kent' mangoes [DPhil Thesis]. Gainesville, Fla.: Univ. of Florida. 251 p.
9. Dea S, Brecht JK, Nunes MCN, Baldwin EA. 2010. Occurence of chilling injury in fresh-cut 'Kent' mangoes. Postharvest Biol Technol 57:61-71.
10. Demarty M, Morvan C, Thellier M. 1984. Calcium and the cell wall. Plant Cell Environ 7:441-8.
11. Garcia E, Barrett DM. 2002. Preservative treatments for fresh-cut fruits and vegetables. In: Lamikanra O, editor. Fresh-cut fruits and vegetables: science, technology, and market. Boca Raton, Fla.: CRC Press. p 264-300.
12. Gillard RD. 1969. The simple chemistry of calcium and its relevance to biological systems. In: Cuthbert AW, editor. A symposium on calcium and cellular function. New York, N.Y.: St Martin's Press. p 3-9.
13. Gonzalez-Aguilar GA, Wang CY, Buta JG. 2000. Maintaining quality of fresh-cut mangoes using antibrowning agents and modified atmosphere packaging. J Agric Food Chem 48(9):4204-08.
14. Harker FR, Ferguson IB. 1988. Calcium ion transport across discs of the cortical flesh of apple fruit in relation to fruit development. Physiol Plant 74:695-700.
15. Hasegawa PM. 2006. Stress physiology. In: Taiz L, Zeiger E, editors. Plant physiology. 4th ed. Sunderland, Mass.: Sinauer Associates. p 671-705.
16. Hirschi KD. 2004. The calcium conundrum. Both versatile nutrient and specific signal. Plant Physiol 136:2438-42.
17. IFPA. 2004. The international fresh-cut industry. Available from: www.unitedfresh.org. Accessed 2009 February 24.
18. Kader AA. 2002. Quality parameters of fresh-cut fruit and vegetable products. In: Lamikanra O, editor. Fresh-cut fruits and vegetables: science, technology, and market. Boca Raton, Fla.: CRC Press. p 11-20.
19. Kays SJ. 1999. Preharvest factors affecting appearance. Postharvest Biol Technol 15:233-47.
20. Lawless HT, Heymann H. 2010. Acceptance testing. In: Lawless HT, Heymann H, editors. Sensory evaluation of food: principles and practices. 2nd ed. New York, N.Y.: Chapman and Hall. p 325-44.
21. Luna-Guzman I, Barrett DM. 2000. Comparison of calcium chloride and calcium lactate effectiveness in maintaining shelf stability and quality of fresh-cut cantaloupes. Postharvest Biol Technol 19:61-72.
22. Marangoni AG, Palma T, Stanley DW. 1996. Review: membrane effects in postharvest physiology. Postharvest Biol Technol 7:193-217.
23. Martin-Diana AB, Rico D, Frias J, Henehan GTM, Mulcahy J, Barat JM, Barry-Ryan C. 2006. Effect of calcium lactate and heat-shock on texture of lettuce during storage. J Food Eng 77:1069-77.
24. Meyer GA, Keliher PN. 1992. An overview of analysis by inductively coupled plasma-atomic emission spectrometry. In: Montaser A, Golightly DW, editors. Inductively coupled plasmas in analytical atomic spectrometry. New York, N.Y.: VCH Publishers. p 473-516.
25. 3 and divalent cations on aspects of pectin metabolism and tissue softening in ripening tomato pericarp. Physiol Plant 93:108-15.
26. Mitcham EJ, McDonald RE. 1992. Cell wall modification during ripening of 'Keitt' and 'Tommy Atkins' mango fruit. J Am Soc Hortic Sci 117(6):919-24.
27. Nyanjage MO, Wainwright H, Bishop CFH. 1999. Effects of hot-water treatment and storage temperature on electrolyte leakage of mangoes (Mangifera indica Linn.). J Hortic Sci Biotechnol 74(5):566-72.
28. Picchioni GA, Watada AE, Roy S, Whitaker BD, Wergin WP. 1994. Membrane lipid metabolism, cell permeability, and ultrastructural changes in lightly processed carrots. J Food Sci 59:597-601.
29. Picchioni GA, Watada AE, Whitaker BD, Reyes A. 1996. Calcium delays senescence-related membrane lipid changes and increases net synthesis of membrane lipid components in shredded carrots. Postharvest Biol Technol 9:235-45.
30. Plotto A, Goodner KL, Baldwin EA. 2004. Effect of polysaccharide coatings on quality of fresh-cut mangoes (Mangifera Indica). Proc Fla State Hort Soc 117:382-8.
31. Plotto A, Narcisco JA, Rattanapanone N, Baldwin EA. 2010. Surface treatments and coatings to maintain fresh-cut mango quality in storage. J Sci Food Agric 90:2333-41.
32. Rattanapanone N, Lee Y, Wu T, Watada AE. 2001. Quality and microbial changes of fresh-cut mango cubes held in controlled atmosphere. HortScience 36(6):1091-5.
33. Read S, Bacic A. 1996. Cell wall porosity and its determination. In: Linskens H, Jackson J, editors. Plant cell wall analysis. Berlin; Heidelberg: Springer. p 63-80.
34. Rico D, Martin-Diana AB, Frias J, Barat JM, Henehan GTM, Barry-Ryan C. 2007. Improvement in texture using calcium lactate and heat-shock treatments for stored ready-to-eat carrots. J Food Eng 79:1196-206.
35. Rosen JC, Kader AA. 1989. Postharvest physiology and quality maintenance of sliced pear and strawberry fruits. J Food Sci 54(3):656-9.
36. Saftner RA, Bai J, Abbott JA, Lee YS. 2003. Sanitary dips with calcium propionate, calcium chloride, or a calcium amino acid chelate maintain quality and shelf stability of fresh-cut honeydew chunks. Postharvest Biol Technol 29:257-69.
37. Sah RN, Miller RO. 1992. Spontaneous reaction for acid dissolution of biological tissues in closed vessels. Anal Chem 64:230-3.
38. Saltveit ME. 2002. The rate of ion leakage from chilling-sensitive tissue does not immediately increase upon exposure to chilling temperatures. Postharvest Biol Technol 26:295-304.
39. Silveira AC, Aguayo E, Chisari M, Artes F. 2011. Calcium salts and heat treatment for quality retention of fresh-cut 'Galia' melon. Postharvest Biol Technol 62:77-84.
40. Soliva-Fortuny RC, Martin-Belloso O. 2003. New advances in extending the shelf-life of fresh-cut fruits: a review. Trends Food Sci Technol 14:341-53.
41. Toivonen PMA, Brummell DA. 2008. Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables. Postharvest Biol Technol 48:1-14.
42. Tovar B, Garcia HS, Mata M. 2001. Physiology of pre-cut mango II. Evolution of organic acids. Food Res Int 34:705-14.
43. USDA-APHIS. 2012. Plant Protection and Quarantine Treatment Manual, Schedules T102-a. Available from: http://manuals.cphst.org/TIndex/getSchedule.cfm?scheduleName=T102-a. Accessed 2012 November 18.