Abstract
Current study was conducted to observe the effectiveness of firming agent (calcium lactate) integrated with anti-browning agents (ascorbic acid and citric acid) on the quality and shelf life of fresh cut papaya cubes under low temperature. Ripen and uniform sized papaya were minimally processed by washing, peeling, coring and cubing then treated with various concentration of calcium lactate (0.8%, 1.6% and 2.4%) integrated with ascorbic acid (1.7%) as well as citric acid (1.7%). All samples after packing in plastic bags were refrigerated at 4±2°C and analyzed quality characteristics after each 4 day interval. The results indicated that firmness and color L * value and acidity decreased while TSS, pH, weight loss, a * and b * values increased during storage when compared with control. Moreover, periodic sensory evaluation showed that score in taste, texture, color, flavor and overall acceptability for papaya cubes decreased with respect to storage and treatment interaction. Calcium lactate @ 2.4% integrated with citric acid @ 1.7% and calcium lactate @ 2.4% along with ascorbic acid @ 1.7% showed significant storage stability for firmness, color, pH, acidity and weight loss as well as sensory characteristics for as longer as 16 days of storage.

Hafiz Khuram Wasim Aslam, Muhammad Inam-ur-Raheem, Tahir Zahoor, Muhammad Shahid. (2018) INTEGRATED EFFECT OF ASCORBIC ACID, CITRIC ACID AND CALCIUM LACTATE ON QUALITY AND SHELF-LIFE OF FRESH-CUT PAPAYA CUBES, , Volume 55, Issue 1.
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