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All Journal AGRIVITA, Journal of Agricultural Science
Krongyut, Wiraya
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Agriculture, Biological Sciences & Forestry

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Efficacy of Calcium Lactate in Reducing Browning of Fresh-Cut Organic Thai Eggplant cv. Chao Phraya Krongyut, Wiraya; Kingwatee, Niras; Shaban, Nidal Tabit
AGRIVITA Journal of Agricultural Science Vol 46, No 3 (2024)
Publisher : Faculty of Agriculture University of Brawijaya in collaboration with PERAGI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17503/agrivita.v46i3.4492

Abstract

Browning limits the shelf life of fresh-cut eggplant. To control browning, organic Thai eggplant cv Chao Phraya is treated with calcium lactate at different concentrations (0.5, 1.0, 1.5 and 2.0%) a 5 minutes dip before storage at 10°C with 90% relative humidity for 4 days. Water dip and no dip serve as control treatments. Calcium lactate at 0.5-1.0% remarkably reduces browning to a moderate degree; in contrast, higher calcium lactate concentrations, water dip and no dip treatments caused very severe browning at the end of storage. Browning severity is also manifested as reduced lightness (L*) values and increased brown pigment concentration. The total phenolic content did not change much in response to the 0.5-1.0% calcium lactate treatment, while the other treatments reduced the phenolic content, indicating conversion to brown pigments. Polyphenol oxidase (PPO), phenylalanine ammonia lyase (PAL) and peroxidase (POD) were significantly lower with 0.5-1.0% calcium lactate than with other treatments. This supported the reduction of browning by these treatments.
Anti-browning Effect of Combined Calcium Lactate and Heat Treatment in Fresh-cut Organic Thai Eggplant cv. Chao Phraya Krongyut, Wiraya; Chareekhot, Kasama; Auyyuenyong, Ratchada
AGRIVITA Journal of Agricultural Science Vol 47, No 1 (2025)
Publisher : Faculty of Agriculture University of Brawijaya in collaboration with PERAGI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17503/agrivita.v47i1.4493

Abstract

Organic fresh-cut Thai eggplants cv. Chao Phraya were treated with 0.5% calcium lactate at ambient, 50°C or 60°C for 1 and 5 minutes before storage at 10°C with 90% relative humidity for 6 days. No calcium lactate treatment served as the control which turned brown very rapidly, reaching the browning limit of acceptability in less than one day. Calcium lactate at 50-60°C for 1 minute markedly slowed browning based on sensory scores, lightness (L*) values and brown pigment concentration. The treated eggplants had very slight browning symptoms after one day and reached the browning limit of acceptability after 4-5 days of storage. Correspondingly, the activities of polyphenol oxidase (PPO), peroxidase (POD) and phenylalanine ammonia lyase (PAL) were lowest while phenolics contents were highest among treatments. Prolonging the combined treatment duration to 5 minutes induced browning that was comparable to the control. Ambient calcium lactate treatment for 1 and 5 minutes had comparable intermediate responses in browning development and changes in phenolics content, PPO, POD and PAL activities. The treated fresh-cut eggplants reached the browning limit of acceptability in 2-3 days of storage.
Co-Authors Auyyuenyong, Ratchada Chareekhot, Kasama Kingwatee, Niras Shaban, Nidal Tabit