Combined effects of natural additives and modified atmosphere on quality of fresh cut peaches

Tâmmila Venzke Klug, Natália Guilherme Graebin, Paula Wendelstein Cano, Simone Hickmann Flôres, Eduardo César Tondo, Alessandro de Oliveira Rios


The aim of this study was to evaluate the combined use of natural additives and modified atmosphere on the physicochemical and microbiological characteristics of fresh cut peaches 'El Dorado'. The minimal processing consisted of washing, peel and sanitization. The slices were immersed into the following treatment solutions: distilled water control (T1, control); 2% CaCl2 (T2); 2% ascorbic acid (T3); 2% citric acid (T4); 1% CaCl2 + 1% ascorbic acid + 1% citric acid (T5); 2% CaCl2 + 2% ascorbic acid + 2% citric acid (T6). Peaches slices were placed on polyethylene trays, covered by a polyethylene film with modified atmosphere of 2 % O2, 5% CO2 and 93 % N2, and kept in cold storage at 5 °C ± 2 °C for nine days. On days 0, 5, 7 and 9, the following variables were analyzed: total soluble solids, total titratable acidity, pH, total sugar, firmness, counts of mesophiles, heat-tolerant coliforms (45 oC), yeast and mold counting and sensory analysis of the attributes appearance, color, flavor, texture and overall acceptability. The T5 treatment combined with the use of modified atmosphere demonstrated best qualitative and microbiological characteristics for fresh cut peaches during nine days of storage.



Fresh cut; Prunus persica; Natural additives; Modified atmosphere.

Texto completo:

PDF (English)

DOI: 10.3895/rebrapa.v8n2.3516


  • Não há apontamentos.

Direitos autorais 2018 Revista Brasileira de Pesquisa em Alimentos

Licença Creative Commons
Esta obra está licenciada sob uma licença Creative Commons Atribuição 4.0 Internacional.

Av. Sete de Setembro, 3165 - Rebouças CEP 80230-901 - Curitiba - PR - Brasil