Effect of antibrowning dips and controlled atmosphere storage on the physico-chemical, visual and nutritional quality of minimally processed “Rojo Brillante” persimmons

The combined effect of antibrowning dips and controlled atmosphere storage on fresh-cut “Rojo Brillante” persimmon quality was investigated. Persimmon slices were dipped in 10 g L−1 ascorbic acid, 10 g L−1 citric acid or water and were stored in different controlled atmospheres at 5 ℃. Controlled atmosphere conditions were 21 kPa O2 + 10 kPa CO2 (Atm-B), 21 kPa O2 + 20 kPa CO2 (Atm-C), 5 kPa O2 + 10 kPa CO2 (Atm-D) and 5 kPa O2 in the absence of CO2 (Atm-E). Air (Atm-A) was used as a control. Atmospheres with high CO2 concentrations induced darkening, associated with a flesh disorder known as “internal flesh browning”. Only the samples placed in Atm-E, and treated with 10 g L−1 ascorbic acid or 10 g L−1 citric acid, controlled enzymatic browning, reduced firmness loss and prevented the “internal flesh browning” disorder. The maximum limit of marketability was achieved in the samples treated with 10 g L−1 citric acid and stored in Atm-E for nine storage days at 5 ℃. The total vitamin C, free radical scaven...