Control of enzymatic browning and flesh firmness in fresh-cut peaches

The enzymatic browning and firmness loss are the major changes that could affect fresh-cut peaches. The objective was to evaluate the application of L-cysteine (Cis), L-ascorbic acid (AA) and calcium chloride (CC) in the control of browning enzymatic and loss of firmness of minimally processed dried peaches, cv. 'Esmeralda'. The fruits were processed industrially and, after slicing, immersed in treatments: (I) water (control); (II) AA+CC; (III) Cis+CC and (IV) Cis+AA+CC. After, the slices were packed in packages sealed with PVC film 30 mu m thick and stored for six days at 4+1 degrees C and 85+3% UR. The samples were evaluated for their physical-chemical, enzymatic and sensory aspects every two days. Treatment Cis+AA+CC resulted in higher values of L* and h degrees, which indicates that it was the most effective in browning prevention. Treatments with L-cysteine resulted in lower activity of polyphenoloxidase (PPO) and treatment Cis+AA+CC was the most effective in containing peroxidase (POD) activity, indicating that the best performance for such treatment is associated with lower activity of PPO and POD. The sensory evaluation indicated that the treatment Cis+AA+CC was the most efficient, providing the maintenance of the sensory characteristics acceptable for fresh-cut peaches, cv. 'Esmeralda'.