Citric acid and CaCl2 extended the shelf life, maintained antioxidant capacity, and improved sensory attributes of fresh-cut kiwifruit

Abstract

Purpose: Nowadays preserve fresh-cut fruits' quality is a challenge for their short shelf life and sooner undesired sensorial changes that cause unacceptability by consumers. This study aims to apply individual and combined citric acid and calcium chloride treatments in fresh-cut kiwifruit to improve its physicochemical properties, antioxidant content, and sensory acceptance. Research method: Kiwifruit cv. Hayward was disinfected and cut into slices of 10 mm thickness. Samples g were immersed for one minute in sterile distilled water (control), CaCl2 0.5%, Citric acid 1%, the citric acid and CaCl2 combination 1.0:0.5 (citric acid: CaCl2, %) and stored for 12 days at 5 °C. The physicochemical parameters, total antioxidant capacity, microbial quality, and consumer acceptability were measured during the storage. Findings: Individual treatments of CaCl2 conserve color parameters increasing luminosity,and citric acid treatment kept the titratable acidity under storage conditions. However, the combination treatments delayed kiwifruit's maturation process, avoiding weight loss under storage conditions for 12 days at 5 °C. Besides, other parameters like color, pH, and titratable acidity presented significant differences compared with citric acid, CaCl2 individual treatments and untreated fruits. Moreover, the citric acid and CaCl2 combination maintained phenolic content and antioxidant capacity by inhibiting DPPH and ABTS radicals. Meanwhile, the untreated control kiwifruits presented the lowest antioxidant activity at the end of storage. Finally, the kiwifruit-combined treatment did not show microbial growth and gave higher consumers acceptability than the untreated fruit. Limitations: No limitations were encountered. Originality/Value: This study showed that citric acid, calcium chloride, and their combination are useful to extend fresh-cut kiwifruit shelf life while maintaining antioxidant capacity and sensorial acceptability.