Effect of calcium salts and antioxidant treatment on the storage quality of fresh-cut Conference pears

The use of calcium chloride and calcium lactate solutions has been shown to be a suitable alternative to chlorine in order to maintain the shelf-life of fresh-cut fruit and vegetables. The objective of this research was to evaluate the effects of calcium chloride or calcium lactate at different concentrations (1, 2, or 4 %, w/v) on the quality and nutritional parameters of whole 'Conference' pears. Moreover, the effect of those salts and antioxidant solution (2 % ascorbic acid, 2 % sodium citrate and 1 % calcium chloride) on the quality and sensorial attributes of fresh-cut pears was studied. The results showed that the application of calcium salts had no effect on the antioxidant activity (AA), vitamin C content, total phenolic content (TPC), PME and PG activities and calcium content. However, whole pears treated with calcium chloride 1 % showed higher values of AA and TPC than those treated with 2 %. The use of calcium chloride at 1 % combined with antioxidant solution could be a promising preservative method for fresh-cut pears.

The authors would like to thank the Spanish Ministry of Science and Innovation (AGL-2012-38671). This work was supported by the Secretaria d’Universitats i Recerca del Departament d’Economia i Coneixement (FI-DGR 2015) and CERCA Program of Generalitat de Catalunya. T. Lafarga is in receipt of the Juan de la Cierva contract awarded by the Spanish Ministry of Economy, Industry, and Competitiveness (FJCI-2016-29541). I. Aguiló-Aguayo would like to thank the National Programme for the Promotion of Talent and its Employability of the Spanish Ministry of Economy, Industry and Competitiveness and the European Social Fund for the Postdoctoral Senior Grant Ramon y Cajal (RYC-2016-19949). L. Plaza would like to thank the National Institute for Agronomic Research for the DOC-INIA research contract.