Osmotic dehydration of apple slices using a sucrose/CaCl2 combination to control spoilage caused by Botrytis cinerea, Colletotrichum acutatum, and Penicillium expansum
التفاصيل البيبلوغرافية
العنوان:
Osmotic dehydration of apple slices using a sucrose/CaCl2 combination to control spoilage caused by Botrytis cinerea, Colletotrichum acutatum, and Penicillium expansum
The efficacy of sucrose combined with CaCl 2 during osmotic dehydration (OD) was tested for the control of Botrytis cinerea, Colletotrichum acutatum, and Penicillium expansum growth on lightly processed apple slices. The objective of this work was to determine whether the addition of CaCl 2 in the osmotic solutions would limit the proliferation of fungal decay organisms. Slices were submitted to OD for 1 h at 25°C in solutions containing 5 to 65% sucrose. Calcium chloride was added to a similar set of sucrose solutions at 0 to 8%. Control slices were made of untreated slices, and slices were processed in water. The mass ratio of the slices did not vary when fruit pieces were processed in solutions containing 5 to 65% sucrose. These slices showed a high susceptibility to spoilage compared to the control slices not submitted to OD: a significant twofold and 60% increase in decay area caused by B. cinerea and P. expansum, respectively, was observed when slices were processed in 50% sucrose/0% CaCl 2 ; C. acutatum showed a significant 50% increase in decay area when slices were processed in 20% sucrose/0% CaCl 2 . Calcium uptake was significantly increased when slices were processed in CaCl 2 solutions, and the highest Ca content was observed when processed in 8% CaCl 2 , reaching 40 times that of the control slices processed in water. Calcium-treated slices were less susceptible to spoilage by all three pathogens, and the most effective combination in reducing apple slice spoilage was 20 to 30% sucrose combined with 2% CaCl 2 . L'avantage des aliments deshydrates sur les aliments frais est qu'ils peuvent etre entreposes et transportes a moindre cout. La dehydratation osmotique est un procede dans lequel les materiaux cellulaires comme les fruits, sont immerges dans une solution aqueuse hypertonique. Elle est souvent utilisee en pretraitement a la congelation ou la lyophilisation. Le calcium, en complexant les polygalacturonates de la pectine permet d'augmenter la fermete du fruit et sa resistance aux pathogenes. L'objectif de cette etude est de determiner si la combinaison de saccharose avec du CaCl 2 pendant la deshydratation osmotique de tranches de pomme pourrait controler le developpement de pathogenes apres-recolte comme Botrytis cinerea, Colletotrichum acutatum, et Penicillium expansum. Les tranches de fruits traitees au calcium sont moins sujettes a la destruction par les 3 pathogenes.