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Quality changes in fresh-cut pear slices as affected by controlled atmospheres and chemical preservatives.

Author(s) : GORNY J. R., HESS-PIERCE B., CIFUENTES R. A., et al.

Type of article: Article

Summary

Low O2 (0.25 or 0.5 kPa) elevated CO2 (air enriched with 5, 10 or 20 kPa CO2), or superatmospheric O2 (40, 60, or 80 kPa) atmospheres alone did not effectively prevent cut surface browning or softening of fresh-cut pear slices. A post-cutting dip of 2% (w/v) ascorbic acid, 1% (w/v) calcium lactate and 0.5% (w/v) cysteine adjusted to pH 7.0 did significantly extend shelf-life of 'Bartlett' pear slices, by inhibiting loss of slice flesh firmness and preventing cut surface browning. After 10 days storage in air at 0 °C, 82% of participants judged treated pear slices to be acceptable in appearance and 70% judged flavour to be acceptable.

Details

  • Original title: Quality changes in fresh-cut pear slices as affected by controlled atmospheres and chemical preservatives.
  • Record ID : 2003-2387
  • Languages: English
  • Source: Postharvest Biol. Technol. - vol. 24 - n. 3
  • Publication date: 2002/04

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