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A combination of coating and modified atmosphere packaging preserves the color and phytochemicals of ripe frozen mango slices
(2025-04-01)
Saikaew, Kawinchaya
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Siripornadulsil, Wilailak
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Siripornadulsil, Surasak
A combination of coating pretreatment and modified atmosphere packaging (MAP) was studied for preserving frozen ripe mango slices. MAP treatment with O<inf>2</inf> concentrations of 0.96–3.23 % effectively maintained mango slice color, while the CaCl<inf>2</inf> coating (CA) yielded mangoes with the highest L* value. Mahachanok ripe mango contains quinic acid, gallic acid, and coumaric acid derivatives, among which trigonelline and di- and tripeptides are the main alkaloids and other nitrogen-containing compounds, whereas tymazoline and β-carotene are the dominant terpenoids and carotenoids found in the sample. Coating and MAP treatment slightly affected the phytochemical profile of the mango slices after six months of frozen storage because the major compounds were present in both the control and CA+Mix samples (CaCl<inf>2</inf> coating followed by treatment with a mixed CaCl<inf>2</inf> and chitosan solution). Moreover, phenolic acids, flavonoids, and tannins, identified by m/z values in the range of 105–419, were lost during storage, possibly due to ice crystals. This study demonstrated that coating by the CA or CA+Mix method combined with MAP improved the color and phytochemical content (quinic acid, gallic acid, tymazoline, and trigonelline) in ripe mango slices subjected to conventional freezing; thus, this technology could be applied to reduce costs in commercial applications.
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Development of fish snack (Keropok) with sodium reduction using alternative salts (KCl and CaCl2)
(2024-06-01)
Kingwascharapong, Passakorn
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Paewpisakul, Pranpriya
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Sripoovieng, Wilaiwan
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Sanprasert, Sasina
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Pongsetkul, Jaksuma
The incidence of non-communicable diseases (NCDs) caused by excessive sodium intake is becoming an important issue that many researchers have investigated. Processing is an effective way to add value to underutilized fish species. Thus, the objective of this research was to develop a fish snack (Keropok) using reduced sodium. Two types of alternative sodium chloride (NaCl) were used, namely potassium chloride (KCl) and calcium chloride (CaCl<inf>2</inf>) with substitution at levels of 15, 30, and 45 % (w/w). The results indicated that substitution of NaCl with KCl or CaCl<inf>2</inf> in the product had a negative effect on the cooking yield (%) (P<0.05). Using 55 % NaCl with 45 % KCl (B3) in Keropok had a consumer acceptance score similar to the control formula (P>0.05) and the lowest sodium content (P<0.05). After storage at 4 °C for 21 days, the microbial loads (Bacillus cereus, Escherichia coli, mold, Staphylococcus aureus, yeast) in B3 satisfied the requirements of the Thailand Community Product Standard (107/2011). In addition, increasing the storage time did not affect the texture of the product (hardness, gumminess, chewiness and cohesiveness) nor consumer acceptance (P>0.05). B3 was rich in nutrients (macromolecules and micromolecules) that are essential to the human body. Therefore, Kerepok (55 % NaCl with 45 % KCl: B3) could be considered as a healthy snack.
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Preharvest calcium chloride sprays improving physicochemical quality of mulberries (Morus alba L. ‘Chiang Mai 60’) during refrigeration
(2024-06-01)
Supapvanich, S.
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Sangchan, P.
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Youryon, P.
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Ahuja, A. Junpatiw
The aim of this work was to investigate the efficiency of preharvest CaCl2 sprays on quality of ‘Chiang Mai 60’ mulberries during refrigeration. The mulberries at the stage of 40 days after anthesis were sprayed with water (control), 0.5 or 1% CaCl2. The fruits were then harvested after spraying for 5 days and refrigerated at 5°C for 6 days. The visual appearance, texture, total soluble solids (TSS) content, total acidity (TA), antioxidant activities and certain secondary metabolites of the mulberries were monitored. Both CaCl2 sprays had no effect on the visual appearance during storage. Both CaCl2 sprays enhanced fruit firmness and delayed the fruit softening during refrigeration. Both CaCl2 treatments delayed the increased TSS content and maintained the TA content. Total phenols, ascorbic acid and anthocyanin contents of the mulberries were enhanced by the CaCl2 sprays. Both CaCl2 sprays delayed the decreased antioxidant capacity and enhanced the free radical scavenging activity during the refrigeration. The efficiency of 0.5 and 1% CaCl2 preharvest sprays on improving postharvest quality of the mulberries was not different. This indicates that CaCl2 preharvest sprays improved postharvest quality of the mulberries which 0.5% CaCl2 is the suggested concentration.
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Effects of preharvest boron, calcium sulfate treatment and postharvest calcium chloride peduncle infiltration on chilling injury alleviation of queen pineapple cv. Sawi fruit
(2021-07-01)
Youryon, Pannipa
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Supapvanich, Suriyan
The aim of this study was to determine the incorporative effects of preharvest boron (B) or calcium sulfate (CaSO<inf>4</inf>) application and postharvest calcium chloride (CaCl<inf>2</inf>) peduncle infiltration on chilling injury (CI) alleviation of Queen pineapple during commercial cold storage (13°C). Pineapple fruits were sprayed with 0.25% B four times a month after one month of anthesis, or CaSO<inf>4</inf> (100 kg per 400 m<sup>2</sup>) was applied during fruit development. The fruits were harvested after 135 days of flower induction. Both preharvest B and treated fruits were then peduncle-infiltrated with 2% CaCl<inf>2</inf> for 3 days and stored at cold temperature (CT) for 14 days. Control fruits were not peduncle-infiltrated with CaCl<inf>2</inf>.Visual appearance of half cut fruit, CI score, the amount of fruit having CI, colour attributes, browning index (BI) value and electrolyte leakage (EL) of tissue adjacent to the core were determined after storage at CT for 7 or 14 days, followed by leaving at room temperature (RT), 28 ± 1°C, for 2 days. The results show that the incorporative application of preharvest CaSO<inf>4</inf> with CaCl<inf>2</inf> peduncle infiltration (CaSO4+CaCl2) alleviated CI, delayed decrease in lightness (L*) and chroma values, and also increased BI and total colour difference (∆E*) values during storage compared with control and the incorporative application of preharvest B with CaCl<inf>2</inf> treatment (B + CaCl<inf>2</inf>). The treatment with CaSO<inf>4</inf> + CaCl<inf>2</inf> lowered CI severity and the amount of fruit having CI when compared to B + CaCl<inf>2</inf> and control treatments, respectively. Both treatments had no effect on the hue value over the storage period. Therefore, CaSO<inf>4</inf> + CaCl<inf>2</inf> treatment is an alternative method for alleviating CI of Queen pineapples.
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Calcium chloride and calcium gluconate peduncle infiltrations alleviate the internal browning of Queen pineapple in refrigerated storage
(2018-04-01)
Youryon, Pannipa
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Supapvanich, Suriyan
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Kongtrakool, Pornprapa
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Wongs-Aree, Chalermchai
This study determined the effects of calcium chloride (CaCl<inf>2</inf>) and calcium gluconate (CaGlu) in alleviating the incidence of internal browning (IB) in ‘Queen’ pineapple (Ananas comosus) cv. ‘Sawi’ during storage at 13 °C. Pineapples were vertically peduncle-infiltrated with 2% CaCl<inf>2</inf> or 2% CaGlu for 48 h. IB and browning-related factors of tissue adjacent to the core were investigated after 7 and 14 days of cold storage followed by 2 days at room temperature. CaGlu treatment alleviated IB intensity and severity more effectively than CaCl<inf>2</inf>. CaCl<inf>2</inf> and CaGlu retarded membrane peroxidation and the activity of browning enzymes such as phenylalanine ammonia-lyase and polyphenol oxidase and increased the total phenols in the fruit. However, CaGlu-treated fruit had lower levels of tissue electrolyte leakage and lipoxygenase activity and higher antioxidant capacity and antioxidant enzyme activity. This evidence suggests that CaGlu peduncle infiltration is the preferred choice for alleviating IB in ‘Queen’ pineapple during low temperature storage.
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Effect of honey and calcium dips on quality of fresh-cut nectarine (Prunus persica L. Batsch)
(2018-04-01)
Wen, Bo
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Wu, Xiaozhen
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Boon-Ek, Yaowapa
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Xu, Lan
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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.
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Alleviation of internal browning in pineapple fruit by peduncle infiltration with solutions of calcium chloride or strontium chloride under mild chilling storage
(2013-01-01)
Youryon, P.
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Wongs-Aree, C.
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McGlasson, W. B.
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Glahan, S.
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Kanlayanarat, S.
The development and control of internal browning (IB, a form of chilling injury) were studied in fruit of two commercial cultivars of pineapples. The symptoms develop in tissues surrounding the core when the fruit are stored at <15 °C for several weeks. It was found that core and the fruitlets of fruit of 'Smooth Cayenne' and 'Trad-Srithong' could be effectively infiltrated with water soluble carmoisine dye or salt solutions by transpiration via the peduncle over three days at storage temperatures of 8, 13, and 20 °C. IB was more severe in 'Trad-Srithong' than in 'Smooth Cayenne' fruit particularly at 8 °C. Infiltration via the peduncle increased calcium or strontium concentrations in the core and adjacent flesh tissue and reduced IB in 'Trad-Srithong' stored at 13 °C. There were no differences in severity of IB between green and quarter ripe fruit. Infiltration with calcium or strontium through the peduncle was more effective when the treatment was applied to freshly harvested fruit under mild chilling conditions. © 2008 IFRJ, Faculty of Food Science & Technology, UPM.

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