Effect of antioxidant agents on sensory profile of some aromatic fresh-cut peaches

Abstract

Fresh-cut peach is very perishable, being discoloration or browning the main factors affecting loss quality and consumer acceptability. The aim of the study was to investigate the effect of chemical treatments on sensory peaches profile 'Pesca di Bivona' and 'Pesca di Leonforte' landraces, treated with 2 % ascorbic acid and 1 % calcium lactate (AA), or 1 % ascorbic acid and 1 % calcium lactate and 0.5 % citric acid (SOL) during 12 days of storage. 150 g of peach fruit slices were placed in rigid bi-oriented polystyrene bags and stored for 3, 5, 7 and 12 days at 5 ± 1 °C in passive atmosphere condition. For each sampling day color, sensorial analysis, respiration rate, firmness, total soluble solids, titratable acidity, ascorbic acid and total phenols were measured. Our results showed that the use of ascorbic acid in combination with calcium lactate gave the best results in terms of overall liking in both 'Pesca di Bivona' and 'Pesca di Leonforte' genotypic groups after 7 days of storage. However, 'Pesca di Bivona' and 'Pesca di Leonforte' landraces had a different behavior to antioxidant treatments with AA in terms of browning, acidity, vitamin C and total phenolic content maintaining a high smell, flavor and juice attributes.

Keywords

• Ascorbic acid
• Calcium lactate
• Citric acid
• Browning