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Extending shelf life of fresh-cut pears.

Author(s) : DONG X., WROLSTAD R. E., SUGAR D.

Type of article: Article

Summary

The effects of various treatments were evaluated for extending shelf-life of fresh-sliced pears. Sliced Anjou pears had browning-free colour or 30 d by dipping with 1.0% ascorbic acid and 1.0% calcium lactate, but texture was soft with juice leakage. The combination treatment of 0.01% 4-hexylresorcinol (4-HR), 0.5% ascorbic acid and 1.0% calcium lactate can provide 15 to 30 d shelf-life for Anjou, Bartlett, and Bosc pears when the pears are sliced at an average ripeness of 43, 49, and 38 Newton respectively, with 2 min dipping, partial vacuum packaging and 2 to 5 °C storage.

Details

  • Original title: Extending shelf life of fresh-cut pears.
  • Record ID : 2001-1418
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 65 - n. 1
  • Publication date: 2000/01
  • Document available for consultation in the library of the IIR headquarters only.

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