[4-1330-A] Postharvest/Food Technology and Process Engineering (2)

[4-1330-A-04] Combination of high pressure processing and heat treatment on quality and antioxidant activity of fresh-cut persimmon

Paweena Jarungjitaree¹, Matchima Naradisorn1^1,2, Daisuke Hamanaka ³, *Sutthiwal Setha^1,2 (1. School of Agro-Industry, Mae Fah Luang University, Chiang Rai, 57100, Thailand(Thailand), 2. Research Group of Postharvest Technology, Mae Fah Luang University, Chiang Rai, 57100, Thailand(Thailand), 3. Faculty of Agriculture, Kagoshima University, Kagoshima, 8900065, Japan(Japan))

Keywords:Antioxidant activity, Browning, Heat treatment, High pressure processing, Persimmon

The effect of high pressure processing (HPP) in combination with heat treatment on storage quality and antioxidant activity of fresh-cut persimmon were investigated. Flesh persimmon (Diospyros kaki L., cv. ‘Hiratanenashi’) were cut and treated by HPP at 80 MPa combined with heat treatment at 40°C for 5, 10 and 15 minutes, non-treated was used as a control treatment. Then, they were stored at 5 °C for 8 days. The quality determinations were measured for respiration rate, weight loss, color, flesh firmness, total soluble solid, polyphenol oxidase activity (PPO), total phenolic content (TPC) and antioxidant activity by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and ferric reducing antioxidant power (FRAP) assays. The result showed that HPP-treated had significantly lower respiration rate and weight loss than the non-treated. During the period evaluated, L*, C* and flesh firmness were significantly lower in HPP-treated than the non-treated. PPO activity increased during storage however HPP-treated for 5 and 10 min could reduce the PPO activity when compared with other treatments. TPC, DPPH radical scavenging activity and FRAP activity decreased during storage but HPP-treated for 5 min maintained significantly higher values of TPC, DPPH and FRAP than the other treatments. HPP (80 MPa) combined with mild heat treatment (40°C) for 5 min provides potentially beneficial maintained high antioxidant activity and reduced respiration rate, weight loss and PPO activity with only a slight translucency caused by high pressure in fresh-cut persimmon.