Effect of pectin methyl esterase and Ca2+ ions on the quality of fresh-cut strawberry.

Abstract

Minimally processed fruits and vegetables are the fastest growing segment of the fresh produce industry. There is increasing demand for minimally processed/fresh-cut fruits and vegetables, mainly because of their convenience as ready-to-eat products and for health benefits associated with their consumption. The fruits of strawberry cut into two halves were treated with food-grade pectin methyl esterase, calcium ions and sodium benzoate (0.07%) using response surface methodology. Both the treated and untreated fresh-cut strawberries were packed in plastic punnets and maintained under low temperature (70C) for evaluating the shelf-life at alternate day interval. The shelf-life of treated strawberry fresh-cuts was 6 days as- against 3 days for control under low temperature storage. Throughout the passage of time, firmness decreased but no food-borne pathogens were found. There was significant loss in physiological weight, while colour scale showed a variable response during storage period. Total antioxidant capacity, ferric reducing antioxidant power, polyphenol oxidase and lipoxygenase activities increased during storage.