Combination of soy protein isolate and calcium chloride inhibits browning and maintains quality of fresh-cut peaches

Fresh-cut fruits are often more perishable and exhibit browning shortly after pulp is cut exposed to natural atmosphere. In this study, fresh-cut peaches were treated with distilled water (control), 20 g L-1 soy protein isolate (SPI), 10 calcium chloride (CaCl2) or + (20 SPI 1.0 CaCl2), respectively, then stored at 0°C assess the protective effects of these treatments on qualities antioxidative system peaches. The result showed that firmness, colour(∆E*) soluble solid content (SSC) in L -1 CaCl2 higher than control. Compared other treatments, treatment 2 significantly decreased weight loss rate, bacterial growth, respiratory rate ethylene emission Treatment also inhibited increase degree, production reactive oxygen species, malonaldehyde total phenols, maintained activities superoxide dismutase catalase, whereas peroxidase polyphenol oxidase. These results suggest enhanced antioxidant peaches, browning, was effective maintaining quality fresh Keywords: Edible coating; Ethylene emission; Phenolic contents; Respiration rate; Active species