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Browning, polyphenol oxidase activity and headspace gas composition during storage of minimally processed pears using modified atmosphere packaging
Author(s) -
SolivaFortuny Robert C,
BioscaBiosca Mireia,
GrigelmoMiguel Nuria,
MartínBelloso Olga
Publication year - 2002
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.1209
Subject(s) - browning , modified atmosphere , polyphenol oxidase , gas composition , chemistry , food science , lightness , composition (language) , shelf life , food preservation , controlled atmosphere , polyphenol , atmosphere (unit) , horticulture , botany , biochemistry , organic chemistry , biology , meteorology , antioxidant , physics , linguistics , philosophy , thermodynamics , optics , peroxidase , enzyme
Modified atmosphere packaging was used to prevent browning of minimally processed Conference pears, thus extending their shelf‐life. Colour changes as well as PPO activity were strongly influenced by the package headspace gas composition, which was determined by the packaging conditions. The initial colour of minimally processed pears was preserved for several weeks under cold storage in plastic pouches of very low O 2 permeability and an initial atmosphere of 100% N 2 . A fractional conversion kinetic model fitted the experimental browning data with high accuracy. Colour degradation (Δ E *) of minimally processed pears occurred exponentially ( k Δ E = 0.019–0.077 day −1 ) owing to changes in lightness ( k L = 0.021–0.07 day −1 ). In contrast, PPO exhibited a linear increase in activity which could be related to the availability of O 2 in the package headspace. © 2002 Society of Chemical Industry