Manzana fresca cortada tratada con aditivos naturales: calidad y aspectos estructurales Fresh-cut apple treated with natural additives: quality and structural aspects

The effect of different natural additives on some quality parameters of fresh-cut Fuji apple is studied during 4 weeks of storage at 4°C. The results show that the calcium lactate maintains the texture and improves the structure of the fresh-cut apple during the storage. It strengthens the cell walls due to the formation of calcium pectates. The combination of cysteine and glutathione is effective at inhibiting the browning of the fruit as it maintains the colour during the storage. Furthermore, these antibrowning compounds do not interfere with the calcium when it is used as firming agent. Finally, although benzaldehyde and malic acid show better results than the synthetic antimicrobials usually used, malic acid shows lower microbial counts and it is easier to apply. So, the combined treatment using natural additives, which includes calcium lactate, cysteine, glutathione and malic acid, is appropriate to maintain the quality of the fresh-cut Fuji apple. Este trabajo estudia el efecto de distintos tratami...