Effect of citric acid and calcium on quality and shelf-life of fresh-cut banana (Musa paradisiaca L.)

The objective of this study was to evaluate the quality attributes and respiratory activity of banana slices during storage at 13 ± 2 °C and 92 ± 2 % relative humidity (RH), simulating marketing conditions. The bananas were selected, washed, sanitized, and cut into slices. Then, they were divided into four groups to which different treatments were applied: 1 % (w/v) calcium chloride (CaCl2) + 0.92 % citric acid (abbreviated as CaAc); 1 % (w/v) CaCl2 (abbreviated as Ca) alone; 0.92 % (w/v) citric acid (abbreviated as Ac) alone; and fruit without application of calcium chloride and citric acid as control (C). Physicochemical analyses were performed using standard methodologies, such as ICONTEC norms. pH values, titratable acidity, color, total soluble solids, weight loss, firmness, and respiration rate were evaluated every 2 days until Day 17. The combined treatment of 1 % (w/v) CaCl2 + 0.92 % citric acid (w/v) significantly decreased respiration rate, weight loss, and browning, and preserved quality attributes during storage. The combination of refrigeration and the application of 1 % (w/v) CaCl2 + 0.92 % (w/v) Ac can extend the shelf life of banana slices up to 9 days.