African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 978

Full Length Research Paper

Evolution of biochemical and physical parameters of two fresh-cut fruits over storage at 4°C

Guy-Joseph Lemamy*
  • Guy-Joseph Lemamy*
  • 1Laboratory of Biochemistry and Physiology, Department of Fruits and Citrus fruits Research, Institute of International Centre in Agronomical Research for the Development (IRFA-CIRAD). Avenue Agropolis, 34398 Montpellier Cedex 5, France. , 2Department of Biochemistry and Physiology, University of Libreville, P. O. BOX 2716 Libreville, Gabon.
  • Search for this author on:
  • Google Scholar
Marc Lebrun
  • Marc Lebrun
  • Laboratory of Biochemistry and Physiology, Department of Fruits and Citrus fruits Research, Institute of International Centre in Agronomical Research for the Development (IRFA-CIRAD). Avenue Agropolis, 34398 Montpellier Cedex 5, France.
  • Search for this author on:
  • Google Scholar
Serge Thierry Omouessi
  • Serge Thierry Omouessi
  • Department of Biochemistry and Physiology, University of Libreville, P. O. BOX 2716 Libreville, Gabon.
  • Search for this author on:
  • Google Scholar
Bénédicte Ndeboko
  • Bénédicte Ndeboko
  • Department of Biochemistry and Physiology, University of Libreville, P. O. BOX 2716 Libreville, Gabon.
  • Search for this author on:
  • Google Scholar
Justine Mouecoucou
  • Justine Mouecoucou
  • Department of Biochemistry and Physiology, University of Libreville, P. O. BOX 2716 Libreville, Gabon.
  • Search for this author on:
  • Google Scholar


  •  Received: 18 January 2014
  •  Accepted: 28 April 2014
  •  Published: 28 May 2014

Abstract

Biochemical and physical changes of two types of fresh-cut fruits packaged in plastic containers and stocked at 4°C were studied over a period of six days. The first type of container was film-lidded and contained orange juice, pomelo, kiwifruit and orange slices. The second type was plastic-lidded and contained orange juice, apple, kiwifruit and orange slices. Color, vitamin C and carbohydrates changes were investigated. In film-lidded containers, the results showed significant variations of brightness in kiwifruit and pomelo. Carbohydrates decreased in orange juice in plastic-lidded containers. Vitamin C content did not significantly change. These results suggest that carbohydrates oxidation could be prevented by vitamin C and low oxygen observed in containers atmosphere which avoids enzymatic browning in most fruits. Overall, these results indicate a relative good stability of nutrients and well preserved organoleptic qualities of these fresh-cut fruits during the storage.

 

Key words: Fresh-cut fruits, orange juice, carbohydrates, color, vitamin C.

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

Back to Vol. 8 No. 5
Back to articles
SUBSCRIBE TO RSS
SUBMIT MANUSCRIPT
CONFERENCES