Combined effects of chemical dip and/or carrageenan coating and/or controlled atmosphere on quality of fresh-cut banana

• Published in: Food control Vol. 20; no. 5; pp. 508 - 514
• Main Authors: Bico, S.L.S., Raposo, M.F.J., Morais, R.M.S.C., Morais, A.M.M.B.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.05.2009
• Subjects: Ascorbic acid; bananas; Calcium chloride; Carrageenan; catechol oxidase; coatings; color; Controlled atmosphere; controlled atmosphere storage; Cysteine; dipping; edible films; enzyme activity; firmness; food composition; food contamination; food storage; Fresh-cut banana; fresh-cut foods; microbiological quality; phenolic compounds; physicochemical properties; Portugal; soluble solids; storage quality; titratable acidity; total soluble solids; Portugal; Cysteine; Ascorbic acid; Carrageenan; Controlled atmosphere; Fresh-cut banana; Calcium chloride
• ISSN: 0956-7135; 1873-7129
• DOI: 10.1016/j.foodcont.2008.07.017

The combined effect of chemical dip and/or edible coating and/or controlled atmosphere (CA) on quality of fresh-cut banana was investigated. Banana slices were subject to a 3-min dip into a solution containing 1% (w/v) calcium chloride, 0.75% (w/v) ascorbic acid and 0.75% (w/v) cysteine and/or combined with a carrageenan coating and/or combined with controlled atmosphere (3% O 2 + 10% CO 2). Physico-chemical and microbiological qualities were evaluated during 5 days of storage at 5 °C. Dip combined with CA treatment prevented product weight loss and increase of polyphenol oxidase activity during the 5 days of storage. Colour, firmness, pH, tritatable acidity and total soluble solids values and total phenolic content presented the smallest changes. Microbial analysis showed that minimally processed bananas were within the acceptable limits during 5 days of storage at 5 °C.