KMITL

Permanent URI for this communityhttps://dspace.kmitl.ac.th/handle/123456789/1

Browse

Settings

Author: search.filters.author.Boon-Ek, YaowapaSubject: search.filters.subject.Fresh-cut nectarine

Search Results

Now showing 1 - 1 of 1
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    Effect of honey and calcium dips on quality of fresh-cut nectarine (Prunus persica L. Batsch)
    (2018-04-01)
    Wen, Bo
    ;
    Wu, Xiaozhen
    ;
    Boon-Ek, Yaowapa
    ;
    Xu, Lan
    ;
    Pan, Haifa
    The effects of calcium chloride (CaCl<inf>2</inf>) and honey dips were investigated on the quality of fresh-cut nectarines. Nectarine fruit samples at the commercially ripe stage were wedged and then dipped in distilled water, 50% honey, 1% CaCl<inf>2</inf> or 1% CaCl<inf>2</inf> combined with 50% honey solutions, followed by storage at 4 ± 0.5 °C and 90 ± 2% relative humidity for 7 d. The following parameters were investigated during storage: firmness, total soluble solids (TSS), superficial color, color darkening score and index, total phenols content and the enzyme activities of peroxidase and polyphenol oxidase (PPO). CaCl<inf>2</inf> and CaCl<inf>2</inf> + honey solution dips improved the texture and maintained the TSS content. Honey and CaCl<inf>2</inf> + honey suppressed an increase in the color difference. Minor changes were found in color attributes (lightness (L*), hue and chroma values), color darkening, total phenols content and PPO activity during storage. CaCl<inf>2</inf> + honey maintained the quality of the nectarines by delaying color change and firmness loss.