Effect of calcium salts and antioxidant treatment on the storage quality of fresh-cut Conference pears

The use of calcium chloride and calcium lactate solutions has been shown to be a suitable alternative to chlorine in order to maintain the shelf-life of fresh-cut fruit and vegetables. The objective of this research was to evaluate the effects of calcium chloride or calcium lactate at different concentrations (1, 2, or 4 %, w/v) on the quality and nutritional parameters of whole ‘Conference’ pears. Moreover, the effect of those salts and antioxidant solution (2 % ascorbic acid, 2 % sodium citrate and 1 % calcium chloride) on the quality and sensorial attributes of fresh-cut pears was studied. The results showed that the application of calcium salts had no effect on the antioxidant activity (AA), vitamin C content, total phenolic content (TPC), PME and PG activities and calcium content. However, whole pears treated with calcium chloride 1 % showed higher values of AA and TPC than those treated with 2 %. The use of calcium chloride at 1 % combined with antioxidant solution could be a promising preservative method for fresh-cut pears.