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Impact of different calcium dips and solution pH on quality of ready-to-eat baby-leaf spinach

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dc.contributor.authorOliveira, Ana L.S.
dc.contributor.authorAmaro, Ana L.
dc.contributor.authorSain, Jason de
dc.contributor.authorPintado, M. E.
dc.date.accessioned2017-10-13T19:33:07Z
dc.date.available2017-10-13T19:33:07Z
dc.date.issued2016
dc.description.abstractThe effect of calcium application and solution pH on ready-to-eat (RTE) baby-leaf spinach (Spinacia oleracea L.) texture and structure preservation was studied. Spinach leaves were treated with calcium chloride, calcium lactate and calcium propionate, at two different pH conditions (5 and 7), packaged and stored for 7 days at 5 C. After 24 h, the leaves crispness increased 49 and 29% for leaves treated with calcium chloride and lactate at pH 5 and the elasticity increased 100% after calcium propionate treatment at pH 7. During spinach shelf-life, the tissue flexibility decreased (20–60%) for all calcium treatments at pH 5 and 7 while tissue crispiness increased (7–40%) only for calcium treatments under pH 7. The electrolyte leakage increased throughout storage and was higher for all calcium treated samples when compared with controls. The chlorophyll content slightly decreased (12%) by the end of product shelf-life and did not differ according the calcium treatments. Total vitamin C content was lower in leaves treated with calcium chloride at pH 5 (31%) and pH 7 (19%) while the remaining treatments did not affect vitamin C content. The different calcium additives tested for potential texture quality maintenance did not provide the expected benefits on baby spinach leaves but increasing solution pH from 5 to 7 lead to an increased firmness by the end of shelf-life.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationOLIVEIRA, Ana L.; AMARO, Ana L.; SAIN, Jason de; PINTADO, M. E. - Impact of different calcium dips and solution pH on quality of ready-to-eat baby-leaf spinach. Postharvest Biology and Technology. ISSN 0925-5214. Vol. 121 (2016), p. 36-42pt_PT
dc.identifier.doi10.1016/j.postharvbio.2016.07.014pt_PT
dc.identifier.eid84978525721
dc.identifier.urihttp://hdl.handle.net/10400.14/23096
dc.identifier.wos000383296900005
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationSETIF 0.004/2015pt_PT
dc.subjectSpinacia oleraceapt_PT
dc.subjectCalcium treatmentspt_PT
dc.subjectFirmnesspt_PT
dc.subjectQuality parameterspt_PT
dc.titleImpact of different calcium dips and solution pH on quality of ready-to-eat baby-leaf spinachpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FMulti%2F50016%2F2013/PT
oaire.citation.endPage42
oaire.citation.startPage36
oaire.citation.titlePostharvest Biology and Technologypt_PT
oaire.citation.volume121
oaire.fundingStream5876
person.familyNameOliveira
person.familyNameAmaro
person.familyNamePintado
person.givenNameAna
person.givenNameAna
person.givenNameMaria Manuela
person.identifier1415634
person.identifier456608
person.identifier.ciencia-id4713-31C8-A356
person.identifier.ciencia-id4319-3039-709C
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.orcid0000-0001-8012-4203
person.identifier.orcid0000-0002-0857-8232
person.identifier.orcid0000-0002-0760-3184
person.identifier.ridJ-3404-2013
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id55937245800
person.identifier.scopus-author-id36550202600
person.identifier.scopus-author-id7004483898
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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relation.isAuthorOfPublication81904e14-1b6d-4668-9c1f-8ee82c8fa0c7
relation.isAuthorOfPublicationba387c7d-27c9-4016-895c-b35597e91ebc
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