Cell wall stabilization and calcium absorption on mango fruit treated with a quarantine hot water treatment combined with calcium salts and stored at chilling temperature.

Autor: López-Velázquez JG; Doctorado Regional en Biotecnología, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa, Mexico., López-López ME; Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa, Mexico., Rubio-Trías A; Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa, Mexico., Ayón-Reyna LE; Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa, Mexico., Díaz-Corona DA; Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa, Mexico., Olivas Orozco GI; Centro de Investigación en Alimentación y Desarrollo, A.C., Cd. Cuauhtémoc, Chihuahua, Mexico., Molina-Corral J; Centro de Investigación en Alimentación y Desarrollo, A.C., Cd. Cuauhtémoc, Chihuahua, Mexico., Vega-García MO; Doctorado Regional en Biotecnología, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa, Mexico.; Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa, Mexico.
Jazyk: angličtina
Zdroj: Journal of food biochemistry [J Food Biochem] 2022 Oct; Vol. 46 (10), pp. e14266. Date of Electronic Publication: 2022 Jun 02.
DOI: 10.1111/jfbc.14266
Abstrakt: Hot water treatment (HT) induces chilling injury (CI) tolerance in mango, but prolonged exposure to HT causes softening. In this sense, calcium salts stabilize the cell wall. Nevertheless, there is little information on the effect of HT combined with calcium salts (HT-Ca) on calcium absorption and cell wall stability during storage of mango at CI temperature. We evaluated the effect of quarantine HT in combination with calcium chloride (CaCl 2 ), calcium citrate (CaCit), or calcium lactate (CaLac) on calcium absorption, CI tolerance, and cell wall stabilization. HT and HT-CaCl 2 had the lowest CI development. HT increased firmness loss and electrolyte leakage, and HT-Ca counteracted this effect. Overall, HT-Ca treatments had a similar effect on the cell wall degrading enzymes. HT-CaCl 2 was the best treatment and did not present alterations on the epicuticular wax as observed on HT. HT-CaCl 2 is a useful technology to stabilize cell wall and preserve mango during chilling storage. PRACTICAL APPLICATIONS: The addition of calcium salts in an established hot water quarantine procedure for mango exportation represents a viable alternative to counteract the negative effects of this thermal treatment upon cell microstructure, maintaining its positive effect of tolerance to chilling injury. In this sense, mango producers and packers can use a HT-CaCl 2 treatment to reduce the presence of chilling injury and extent the fruit shelf life and improve its commercialization. Furthermore, technical and infrastructure changes are not necessary for the packaging chain.
(© 2022 Wiley Periodicals LLC.)
Databáze: MEDLINE
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