Quality retention and potential shelf-life of fresh-cut lemons as affected by cut type and temperature |
| |
| Institution: | 1. Postharvest and Refrigeration Group, Technical University of Cartagena, Paseo Alfonso XIII, 48, 30203 Cartagena, Murcia, Spain;2. Department of Health Sciences, UAM-Iztapalapa, C.P. 09340 Iztapalapa, Mexico D.F., Mexico;3. Department of Plant Sciences, University of California, Davis, CA 95616, USA;1. Department of Agricultural, and Forest Sciences – Università degli Studi di Palermo Viale delle Scienze, Edificio 4, Ingresso H, 90128 Palermo, Italy;2. Istituto Regionale del Vino e dell’Olio, Via Libertà 66 Palermo, Italy;1. College of Horticulture and Landscape Architecture, Southwest University, Chongqing 400716, China;2. The Southwest Institute of Fruits Nutrition, Liangjiang New District, Chongqing 401121, China;3. Key Laboratory of Horticulture Science for Southern Mountainous Regions, Ministry of Education, Chongqing 400715, China;1. Department of Food Technology, EPSO, University Miguel Hernández, Ctra. Beniel km. 3.2, 03312 Orihuela, Alicante, Spain;2. Department of Applied Biology, EPSO, University Miguel Hernández, Ctra. Beniel km. 3.2, 03312 Orihuela, Alicante, Spain;1. Centro de Edafología y Biología Aplicada del Segura, CEBAS-CSIC, Murcia, Spain;2. Physics and Computer Architecture Department, Universitas Miguel Hernandez, Ctra Beniel 3.2, 03312 Orihuela, Alicante, Spain;3. Plant Science and Microbiology Department, Universitas Miguel Hernandez, Ctra Beniel 3.2, 03312 Orihuela, Alicante, Spain;4. Department of Economic and Financial Studies, Universitas Miguel Hernández, Avda. de la Universidad, s/n, 03202, Elche, Alicante, Spain;1. Dept. of Food Technology, University Miguel Hernández, Ctra. Beniel km. 3.2, 03312 Orihuela, Alicante, Spain;2. Dept. Applied Biology, University Miguel Hernández, Ctra. Beniel km. 3.2, 03312 Orihuela, Alicante, Spain |
| |
| Abstract: | The effects of four cut types (wedges, slices, 1/2 and 1/4 slices) of ‘Lisbon’ lemons (Citrus lemon L.) and storage at four temperatures (0, 2, 5 and 10 °C) on post-cutting life were studied. Respiration rates of all cut types that were stored at 0, 2 and 5 °C up to 8 days were 2–5 times higher than those of the whole lemons, while the increase was up to 12-fold at 10 °C. Small differences among treatments were observed in the post-cutting changes of color parameters and chemical composition. Based on sensory analysis, the four cut types remained marketable for up to 7 days at all tested temperatures, but only the wedges, slices, and 1/2 slices stored at 0, 2 and 5 °C preserved their sensory attributes for up to 10 days. Good retention of vitamin C (about 85% ascorbic acid and 15% dehydroascorbic acid) and antioxidant capacity were found after 10 days at 0, 2, and 5 °C. Ethanol was the main fermentative metabolite found (88% of the total) and its concentration increased by up to three-fold in slices, 1/2 and 1/4 slices after 10 days at 10 °C. Total phenolics concentrations decreased gradually throughout the storage period in all cases. |
| |
| Keywords: | |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
