Combined Effect of Calcium Chloride and Modified Atmosphere Packaging on Texture and Quality of Minimally-Processed Litchi Fruit

• Main Authors: Putkrong Punumong, Sang Moo Kim, Jurmkwan Sangsuwan, Nithiya Rattanapanone
• Language: English
• Published: Science Faculty of Chiang Mai University 2019
• Subjects: Minimally-processed litchi; calcium chloride; modified atmosphere packaging; pectin methylesterase; polygalacturonase
• Online Access: http://it.science.cmu.ac.th/ejournal/dl.php?journal_id=6814; http://cmuir.cmu.ac.th/jspui/handle/6653943832/66116
• Institution: Chiang Mai University

The combined effect of calcium chloride treatment (CC) (1%, 25 oC) and modified atmosphere packaging (MAP) (5% O2 and 5% CO2 with N2 balance) were studied in litchi arils cv. Jugkapat, compared to the control which was packed in normal atmosphere (0.03% CO2 and 20.48% O2). The physical, biochemical, physiological, microbiological and morphological properties were investigated during the storage for 18 days at 2±1 oC. The combined effect of calcium chloride and MAP reduced the loss of firmness and juice leakage, and retarded the increasing of ethanol content, total bacteria and yeast-molds counts. PME and PG activities in modified atmosphere (MAP) storage were lower than those in the control throughout the storage period. According to microstructure analysis, the combined effect of calcium chloride and MAP reinforced the cell wall and retarded the loss of cell turgor during storage period.