Effects of Combined Treatment by Erythorbic Acid and Calcium Chloride on Preservation of Fresh-cut Mango

To investigate the preservation effect of combined treatment with erythorbic acid and calcium chloride on fresh-cut mango,the fresh-cut mango was dipped in a mixed solution of 1 g/100 mL erythorbic acid and 0.5 g/100 mL of calcium chloride for 5 min,stored at 4℃ and 80% relative humidity for 15 days,and respiration rate were detected everyday and cell membrane relative permeability,hardness,titratable acid,carotenoids,ascorbic acid(AsA),total phenol,browning index,reduced superoxide anion(O₂^-·)production rate,the activities of antioxidant enzyme and polyphenol oxidase(PPO)were detected every 3 days.The results showed that compared with the control fresh-cut mango,combination treatment of erythorbic acid and calcium chloride reduced 41.20% of the respiratory peak,delayed the increasing of relative permeability and the decreasing of hardness,maintained higher carotenoid and AsA contents during storage,and kept the total phenolic content constantly,maintained higher titratable acid content in the early stage of storage;the treatment also reduced the O₂^-· production rate and browning,and significantly inhibited the PPO activity,increased the activities of SOD,CAT and APX,Moreover,delayed the decreasing of POD activity within 0~9 days,but it was inhibited at the later stage of storage.The results indicated that the combination treatment of erythorbic acid and calcium chloride could maintain the storage qualities of fresh-cut mango,delay the increasing of membrane permeability,improve the scavenging ability of active oxygen,then delay senescence and inhibit browning.