Effects of xanthan gum and calcium ascorbate treatments on color and nutritional quality of fresh cut pear fruit

Abstract

Edible coatings may be used to extend the shelf life of fresh-cut fruit products by controlling respiration and transpiration reducing overall quality decay. In this study, the effects of xanthan gum, combined with calcium ascorbate treatment, on color and nutritional quality of fresh-cut pear fruit were investigated. Fresh-cut pear fruit were processed with dipping for 4 different treatments: 2% xanthan gum solution with 2% calcium ascorbate (XAC); 2% xanthan gum solution (XAN); 2% ascorbate calcium solution (CAL) and distilled water for control (CTR). Fruit treated were stored at 5°C for 3, 5, 7 and 10 days. At each storage period, visual quality and flavor score, ascorbic acid and phenolics content were measured. The incorporation of calcium ascorbate acid as antioxidant agent into xanthan gum based edible coating delayed the change of color, the decline of ascorbic acid level, and the degradation of total phenolic content, as compared to fresh-cut pears processed with the other treatments.