Isothermal calorimetry approach for the study of fresh-cut fruit stability

In this research, recent results of isothermal calorimetry studies focused on differently processed and stored fresh-cut fruit are presented. Particularly the calorimetric approach has been applied in order to better understand the physiological response of fresh-cut kiwifruit, apple and cantaloupe tissues as a consequence of: - osmo-dehyration in sucrose solution for different treatment times, on the metabolic heat production of fresh-cut kiwifruit; - modified atmosphere exposure, on the metabolic heat production of fresh-cut apples, with an innovative instrument set-up; - storage in different syrup formulations, on the microbial growth heat production on fresh-cut cantaloupe. Obtained results are very promising, evidencing important aspects such as: - a progressive metabolic heat reduction of kiwifruit tissue with the proceeding of the osmotic treatment; - the inhibitory effect of specific gas mixtures with traditional and/or innovative packaging gases in terms of metabolic heat production of apple tissue; - the potentiality of this technique for the optimization of syrup formulation, in order to increase the microbiological stability of fresh-cut cantaloupe.