September 10, 2025Acta AgronómicaOpen Access

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

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Observational analysis shows that citric acid and calcium significantly improve quality in fresh-cut banana slices, suggesting enhanced shelf life.

The combination of 1% calcium chloride and 0.92% citric acid reduced respiration rate and weight loss.
Quality attributes such as firmness and color were preserved during storage for up to 9 days.
Storage conditions included 13 ± 2 °C and 92 ± 2% relative humidity to simulate market conditions.
Standard methodologies were used for physicochemical analysis, following ICONTEC norms.

Dussán-Sarria et al. (2025) studied this question.

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Observational analysis shows that citric acid and calcium significantly improve quality in fresh-cut banana slices, suggesting enhanced shelf life.