Melvin R. Tapia-Rodriguez - Department of Biotechnology and Food Sciences, Technological Institute of Sonora, ۵ de Febrero ۸۱۸ sur, Col. Centro, ۸۵۰۰۰, Ciudad Obregón, Sonora, Mexico.
A. Thalia Bernal-Mercado - Department of Research and Postgraduate Studies in Food Science, University of Sonora. Blvd. Luis Encinas y Rosales S / N, Col. Centro, Hermosillo, Sonora ۸۳۰۰۰, Mexico.
Julian J. Palomares-Navarro - Coordination of Plant Food Technology, Research Center for Food and Development, Carretera Gustavo Astiazaran Rosas No. ۴۶, Colonia la Victoria, ۸۳۳۰۴, Hermosillo, Sonora, Mexico.
Rocio Sugich-Miranda - Department of Chemical Biological Sciences, University of Sonora. Blvd. Luis Encinas y Rosales S / N, Col. Centro, Hermosillo, Sonora ۸۳۰۰۰, Mexico.
Yessica Enciso-Martinez - Coordination of Plant Food Technology, Research Center for Food and Development, Carretera Gustavo Astiazaran Rosas No. ۴۶, Colonia la Victoria, ۸۳۳۰۴, Hermosillo, Sonora, Mexico.
M. Reynaldo Cruz-Valenzuela - Coordination of Plant Food Technology, Research Center for Food and Development, Carretera Gustavo Astiazaran Rosas No. ۴۶, Colonia la Victoria, ۸۳۳۰۴, Hermosillo, Sonora, Mexico.
Luciana de Siqueira Oliveira - Department of Food Engineering, Federal University of Ceara - UFC, Mister Hull Av, ۲۲۹۷, Bl. ۸۵۸, Pici Campus, Fortaleza, CE, ۶۰۴۵۵-۷۶۰, Brasil Fortaleza, Brasil
Francisco Ayala-Zavala - Coordination of Plant Food Technology, Research Center for Food and Development, Carretera Gustavo Astiazaran Rosas No. ۴۶, Colonia la Victoria, ۸۳۳۰۴, Hermosillo, Sonora, Mexico.
J. Fernando Ayala-Zavala - Coordination of Plant Food Technology, Research Center for Food and Development, Carretera Gustavo Astiazaran Rosas No. ۴۶, Colonia la Victoria, ۸۳۳۰۴, Hermosillo, Sonora, Mexico.

Purpose: Nowadays preserve fresh-cut fruits' quality is a challenge for their short shelf life and sooner undesired sensorial changes that cause unacceptability by consumers. This study aims to apply individual and combined citric acid and calcium chloride treatments in fresh-cut kiwifruit to improve its physicochemical properties, antioxidant content, and sensory acceptance. Research method: Kiwifruit cv. Hayward was disinfected and cut into slices of ۱۰ mm thickness. Samples g were immersed for one minute in sterile distilled water (control), CaCl۲ ۰.۵%, Citric acid ۱%, the citric acid and CaCl۲ combination ۱.۰:۰.۵ (citric acid: CaCl۲, %) and stored for ۱۲ days at ۵ °C. The physicochemical parameters, total antioxidant capacity, microbial quality, and consumer acceptability were measured during the storage. Findings: Individual treatments of CaCl۲ conserve color parameters increasing luminosity,and citric acid treatment kept the titratable acidity under storage conditions. However, the combination treatments delayed kiwifruit's maturation process, avoiding weight loss under storage conditions for ۱۲ days at ۵ °C. Besides, other parameters like color, pH, and titratable acidity presented significant differences compared with citric acid, CaCl۲ individual treatments and untreated fruits. Moreover, the citric acid and CaCl۲ combination maintained phenolic content and antioxidant capacity by inhibiting DPPH and ABTS radicals. Meanwhile, the untreated control kiwifruits presented the lowest antioxidant activity at the end of storage. Finally, the kiwifruit-combined treatment did not show microbial growth and gave higher consumers acceptability than the untreated fruit. Limitations: No limitations were encountered. Originality/Value: This study showed that citric acid, calcium chloride, and their combination are useful to extend fresh-cut kiwifruit shelf life while maintaining antioxidant capacity and sensorial acceptability.

Consumer acceptability, Food quality, fresh-cut, Shelf life