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Browning inhibition in fresh-cut pears.

Author(s) : SAPERS G. M., MILLER R. L.

Type of article: Article

Summary

Pear wedges are dipped in solutions containing sodium erythorbate, calcium chloride, and 4-hexylresorcinol; packed in air or with a modified atmosphere; and stored at 4 deg C. Samples are evaluated for browning, microbial spoilage, and presence of off-flavours or loss or firmness. Inhibitor treatments, in conjunction with modified atmosphere packaging, controlled browning and maintained quality of fresh-cut pears for 12-14 days.

Details

  • Original title: Browning inhibition in fresh-cut pears.
  • Record ID : 1999-1687
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 63 - n. 2
  • Publication date: 1998/03
  • Document available for consultation in the library of the IIR headquarters only.

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