Influence of calcium salts on quality and microstructure of minimally-processed litchi fruit

© 2019, Chiang Mai University. All rights reserved. Three different calcium salts (calcium chloride, calcium lactate, and calcium propionate) were used to improve the texture quality and microstructure of minimally-processed litchi fruit (Litchi chinensis cv. ‘Jugkapat’). The pH, titratable acidity...

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Main Authors: Putkrong Phanumong, Sang Moo Kim, Jurmkwan Sangsuwan, Noppol Leksawasdi, Nithiya Rattanapanone
Format: Journal
Published: 2019
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http://cmuir.cmu.ac.th/jspui/handle/6653943832/65414
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spelling th-cmuir.6653943832-654142019-08-05T04:43:38Z Influence of calcium salts on quality and microstructure of minimally-processed litchi fruit Putkrong Phanumong Sang Moo Kim Jurmkwan Sangsuwan Noppol Leksawasdi Nithiya Rattanapanone Biochemistry, Genetics and Molecular Biology Chemistry Materials Science Mathematics Physics and Astronomy © 2019, Chiang Mai University. All rights reserved. Three different calcium salts (calcium chloride, calcium lactate, and calcium propionate) were used to improve the texture quality and microstructure of minimally-processed litchi fruit (Litchi chinensis cv. ‘Jugkapat’). The pH, titratable acidity (TA), total soluble solids (TSS), pectin methylesterase (PME) and polygalacturonase (PG) activities, the degree of methyl esterification, and scanning electron microscopic observations were studied, immediately after treatment and during storage at 2±1 °C for 12 days. Calcium chloride could reinforce the cell wall and retard the loss of cell turgor at a microscopic level during the storage. The PME activities of the litchi arils treated with calcium salts were higher than the control immediately after treatment (day 0) and throughout the storage. The calcium lactate treatment showed the highest firmness value, especially on the initial days of storage and decreased with further storage. Mitigation of the methyl esterification degree of the cell wall components of the litchi aril might have contributed to the enhanced firmness. Each of the calcium salt treatments decreased the PG activity. Calcium chloride was superior to the other calcium salts, as it slightly changed the aril’s TSS, TA, and pH during storage, with the additional benefit of retarding the TSS/TA decline. Overall, calcium chloride could be a suitable firming agent in maintaining the texture quality of minimally-processed litchi fruit. 2019-08-05T04:33:04Z 2019-08-05T04:33:04Z 2019-01-01 Journal 01252526 2-s2.0-85067916811 https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85067916811&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/65414
institution Chiang Mai University
building Chiang Mai University Library
country Thailand
collection CMU Intellectual Repository
topic Biochemistry, Genetics and Molecular Biology
Chemistry
Materials Science
Mathematics
Physics and Astronomy
spellingShingle Biochemistry, Genetics and Molecular Biology
Chemistry
Materials Science
Mathematics
Physics and Astronomy
Putkrong Phanumong
Sang Moo Kim
Jurmkwan Sangsuwan
Noppol Leksawasdi
Nithiya Rattanapanone
Influence of calcium salts on quality and microstructure of minimally-processed litchi fruit
description © 2019, Chiang Mai University. All rights reserved. Three different calcium salts (calcium chloride, calcium lactate, and calcium propionate) were used to improve the texture quality and microstructure of minimally-processed litchi fruit (Litchi chinensis cv. ‘Jugkapat’). The pH, titratable acidity (TA), total soluble solids (TSS), pectin methylesterase (PME) and polygalacturonase (PG) activities, the degree of methyl esterification, and scanning electron microscopic observations were studied, immediately after treatment and during storage at 2±1 °C for 12 days. Calcium chloride could reinforce the cell wall and retard the loss of cell turgor at a microscopic level during the storage. The PME activities of the litchi arils treated with calcium salts were higher than the control immediately after treatment (day 0) and throughout the storage. The calcium lactate treatment showed the highest firmness value, especially on the initial days of storage and decreased with further storage. Mitigation of the methyl esterification degree of the cell wall components of the litchi aril might have contributed to the enhanced firmness. Each of the calcium salt treatments decreased the PG activity. Calcium chloride was superior to the other calcium salts, as it slightly changed the aril’s TSS, TA, and pH during storage, with the additional benefit of retarding the TSS/TA decline. Overall, calcium chloride could be a suitable firming agent in maintaining the texture quality of minimally-processed litchi fruit.
format Journal
author Putkrong Phanumong
Sang Moo Kim
Jurmkwan Sangsuwan
Noppol Leksawasdi
Nithiya Rattanapanone
author_facet Putkrong Phanumong
Sang Moo Kim
Jurmkwan Sangsuwan
Noppol Leksawasdi
Nithiya Rattanapanone
author_sort Putkrong Phanumong
title Influence of calcium salts on quality and microstructure of minimally-processed litchi fruit
title_short Influence of calcium salts on quality and microstructure of minimally-processed litchi fruit
title_full Influence of calcium salts on quality and microstructure of minimally-processed litchi fruit
title_fullStr Influence of calcium salts on quality and microstructure of minimally-processed litchi fruit
title_full_unstemmed Influence of calcium salts on quality and microstructure of minimally-processed litchi fruit
title_sort influence of calcium salts on quality and microstructure of minimally-processed litchi fruit
publishDate 2019
url https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85067916811&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/65414
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