# Quality Maintenance and Increased Firmness of Fresh‐Cut Strawberries Using Vacuum Infusion of Calcium Lactate and Pectin Methylesterase

## TL;DR

This study shows that vacuum infusion with calcium lactate and pectin methylesterase improves the firmness and shelf life of fresh-cut strawberries.

## Contribution

The novel approach combines vacuum infusion with calcium lactate and PME to enhance quality and shelf life of fresh-cut strawberries.

## Key findings

- Vacuum infusion with PME and calcium lactate increased firmness by up to 119.8% in fresh-cut strawberries.
- The treatment reduced weight loss and respiration rates, extending shelf life by up to 3 days.
- It also maintained anthocyanin content and visual quality while minimizing fruit damage.

## Abstract

The demand for healthy foods has led to an increase in the consumption of fresh fruits, especially fresh‐cut (FC) fruits. However, FC processing negatively affects fruit firmness, an important parameter for consumer acceptance. The objective of this work was to evaluate the effectiveness of the combined use of vacuum, calcium lactate, and pectin methylesterase (PME) to increase the shelf life and quality of FC strawberries. FC strawberry halves were subjected to vacuum infusion with water, PME (10UI), PME plus 1% calcium lactate, or 1% calcium lactate alone; FC strawberries without infusion were used as the control. Firmness, loss of fresh mass, anthocyanin, color, soluble solids content (SSC), titratable acidity (TA) SSC/TA ratio, pH, visible spoilage and damage, visual quality, galacturonic acid content, degree of methylation, electrolyte efflux, PME activity, and respiration were measured initially and every 3 days for 9 days during 5°C storage. Vacuum infiltration of PME plus calcium lactate increased firmness by 90.7% for LCa + PME and 119.8% for LCa on Day 3, delayed weight loss to below 0.8% for all except PME treatments, maintained freshness and anthocyanin content, reduced electrolyte efflux by 38% compared to the control, and lowered respiration rates to 134.92 and 135.62 mg kg−1 h−1 CO2 for LCa + PME and LCa, respectively, whereas the control reached 163.36 mg kg−1 h−1 CO2. Additionally, it minimized fruit damage. Therefore, vacuum infusion of 1% Lca + PME provided promising applications in extending the shelf life of cut strawberries by up to 3 days.

This research offers a practical solution for the fresh‐cut fruit industry by improving the firmness and shelf life of strawberries through vacuum infusion with calcium lactate and PME. By maintaining texture, reducing weight loss, and slowing respiration, this method can help retailers provide fresher, higher‐quality strawberries with an extended shelf life of up to 3 days. Consumers would benefit from better‐tasting, longer‐lasting fresh‐cut fruit, reducing waste, and enhancing convenience.