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Fresh-Cut Kiwifruit Structure and Firmness as Affected by Heat Pre-treatments and Post-cut Calcium Dips

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Abstract

The effect of heat pre-treatment (45 °C/25 min), applied to whole fruit, and post-cut calcium dips in 1 and 2 g/L CaCl2 solutions on respiration rate and texture preservation of kiwifruit slices was studied. During a 9-day period, packages’ atmosphere composition, slices’ firmness, pectin content and sensory scores were evaluated. Histological observations of samples were also performed. Neither heat pre-treatment nor calcium dips alone were effective in diminishing respiration rate of the slices but the application of both treatments revealed a synergistic effect on respiration rate reduction. Calcium-dipped fruit slices showed better firmness preservation. Post-cut calcium dips, alone or combined with heat pre-treatments, yielded slices presenting higher insoluble/total galacturonic acid ratio, indicating formation of calcium pectates. Slices from heat-pre-treated fruits, even in the absence of calcium, also revealed insoluble/total galacturonic acid ratio similar to calcium-treated slices, supporting, despite the lower firmness value, a more structured tissue, as observed in SEM microphotographs. Sensory and physical–chemical parameters obtained were correlated. The effectiveness of calcium treatment was equally observed for both tested concentrations during a 9-day shelf life period.

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Acknowledgements

The authors express their gratitude to Mr. Octávio Chaveiro from INIAV for the given support in microscopy studies. The first author also acknowledges financial support from Fundação para a Ciência e Tecnologia, Portugal, through programme POCTI, PhD grant BD/10765/2002.

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Authors and Affiliations

  1. CEER—Biosystems Engineering. ISA, Technical University of Lisbon, Tapada da Ajuda, 1349-017, Lisbon, Portugal

    Sara Beirão-da-Costa & Margarida Moldão-Martins

  2. IBB-Institute for Biotechnology and Bioengineering. IST, Technical University of Lisbon, Avenida Rovisco Pais, 1049-001, Lisbon, Portugal

    José Empis

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  1. Sara Beirão-da-Costa
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  2. José Empis
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  3. Margarida Moldão-Martins
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Correspondence to Sara Beirão-da-Costa.

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Beirão-da-Costa, S., Empis, J. & Moldão-Martins, M. Fresh-Cut Kiwifruit Structure and Firmness as Affected by Heat Pre-treatments and Post-cut Calcium Dips. Food Bioprocess Technol 7, 1128–1136 (2014). https://doi.org/10.1007/s11947-013-1151-3

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  • DOI: https://doi.org/10.1007/s11947-013-1151-3

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