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Optimization of processing of fresh‐cut pear
Author(s) -
Arias Esther,
González Jaime,
LópezBuesa Pascual,
Oria Rosa
Publication year - 2008
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.3276
Subject(s) - browning , ascorbic acid , pear , modified atmosphere , citric acid , chemistry , food science , ripening , antioxidant , shelf life , horticulture , biochemistry , biology
BACKGROUND: Successful processing of pears to render fresh‐cut fruits requires a thorough knowledge of their sensitivity to browning reactions, their respiratory metabolism, and their behaviour under modified atmosphere packaging. RESULTS: First, three different varieties of pear (Williams, Conference, Passacrassana) that had reached their commercial ripening stage were evaluated for suitability for minimal processing. Two antioxidant treatments were tested (treatment 1: 2% ascorbic acid + 1% citric acid + 1% CaCl 2 ; treatment 2: 2% ascorbic acid + 0.01% 4‐hexylresorcinol + 1% CaCl 2 ) to decide which one was the most effective against enzymatic browning. Finally, a modified atmosphere packaging was designed after two previous tests: measurement of respiratory activity of the peeled and cut pear at three temperatures (4, 15 and 25 °C); and evaluation of fruit tolerance to three different atmospheric compositions (21% O 2 + 10% CO 2 ; 2% O 2 + 0% CO 2 ; 2% O 2 + 10% CO 2 ). CONCLUSIONS: Conference pear was found to be the most suitable variety. Among the antioxidant treatments the one consisting of ascorbic acid, 4‐hexylresorcinol and CaCl 2 was proven to be the most effective against browning. The samples were packaged in a modified atmosphere with a composition of 10% O 2 + 10% CO 2 + 80% N 2 . Copyright © 2008 Society of Chemical Industry