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Influence de la maturité lors de la transformation sur les attributs de qualité des poires Conférence fraîchement coupées.

Influence of maturity at processing on quality attributes of fresh-cut Conférence pears.

Auteurs : SOLIVA-FORTUNY R. C., ALÒS-SAIZ N., ESPACHS-BARROSO A., et al.

Type d'article : Article

Résumé

The influence of the ripeness state of Conference pears on the respiration and quality changes of the minimally processed fruit was studied. The fruits processed at partially ripe maturity were the most suitable to obtain fresh-cut products. Slightly under-ripe pears exhibited less browning and firmness degradation. Treatments consisting of dips in 10 g/l ascorbic acid and 5 g/l calcium chloride and packaging preserved the initial appearance of pear cubes for at least 14 days. Because of a significant inhibition of ethylene production, 0 kPa O2 initial atmosphere was effective in preventing quality changes. The presence of ethanol, as a result of fermentative anaerobic processes, increased with ripeness, especially beyond the 1st 21 days of storage at 4 °C. On the contrary, acetaldehyde was less affected than ethanol by processing and storage conditions.

Détails

  • Titre original : Influence of maturity at processing on quality attributes of fresh-cut Conférence pears.
  • Identifiant de la fiche : 2005-1302
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 69 - n. 7
  • Date d'édition : 09/2004

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