Chiang Mai Journal of Science

Combined Effect of Calcium Chloride and Modified Atmosphere Packaging on Texture and Quality of Minimally-Processed Litchi Fruit

Paper Type	Contributed Paper
Title	Combined Effect of Calcium Chloride and Modified Atmosphere Packaging on Texture and Quality of Minimally-Processed Litchi Fruit
Author	Putkrong Punumong [a], Sang Moo Kim [b], Jurmkwan Sangsuwan [a] and Nithiya Rattanapanone [a,c]*
Email	agfsi001@gmail.com
Abstract:  The combined effect of calcium chloride treatment (CC) (1%, 25 oC) and modified atmosphere packaging (MAP) (5% O2 and 5% CO2 with N2 balance) were studied in litchi arils cv. Jugkapat, compared to the control which was packed in normal atmosphere (0.03% CO2 and 20.48% O2).  The physical, biochemical, physiological, microbiological and morphological properties were investigated during the storage for 18 days at 2±1 oC.  The combined effect of calcium chloride and MAP reduced the loss of firmness and juice leakage, and retarded the increasing of ethanol content, total bacteria and yeast-molds counts.  PME and PG activities in modified atmosphere (MAP) storage were lower than those in the control throughout the storage period.  According to microstructure analysis, the combined effect of calcium chloride and MAP reinforced the cell wall and retarded the loss of cell turgor during storage period.
Start & End Page	556 - 569
Received Date	2015-06-22
Revised Date
Accepted Date	2015-10-30
Full Text	Download
Keyword	minimally-processed litchi, calcium chloride, modified atmosphere packaging, pectin methylesterase, polygalacturonase
Volume	Vol.43 No.3 (APRIL 2016)
DOI
Citation	Punumong P., Kim S.M., Sangsuwan J. and Rattanapanone N., Combined Effect of Calcium Chloride and Modified Atmosphere Packaging on Texture and Quality of Minimally-Processed Litchi Fruit, Chiang Mai J. Sci., 2016; 43(3): 556-569.
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