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Prevention of browning of the peel of pears by polyethylene film packaging
Author(s) -
Furuta Michio,
Asano Satoshi,
Imai Seiichi
Publication year - 1992
Publication title -
packaging technology and science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.365
H-Index - 50
eISSN - 1099-1522
pISSN - 0894-3214
DOI - 10.1002/pts.2770050208
Subject(s) - browning , polyethylene , pear , food science , flesh , wilting , ripening , shelf life , materials science , horticulture , chemistry , composite material , biology
Polyethylene film packaging was investigated as to its use in preventing the browning of the peel of the pear variety 'Le Lectier' during distribution. The fruits were individually packaged in polyethylene bags, and were found to be superior to the usual paper‐packaged fruit or unpackaged fruit in that browning of the peel was reduced considerably, while the loss in weight or wilting also was reduced and the preservation of external freshness was excellent. However, the use of a perforated polyethylene bag was essential in order to prevent the browning of the flesh or core that occurred with unperforated polyethylene bags. This browning was considered to be a physiological disorder resulting from carbon dioxide, judging from the composition of the head‐space gas in the bag. The oxidative enzyme activity of the fruit was measured and an electron‐microscopic observation of the epidermis was carried out. As a result, it was clear that enzymatic activity increased markedly following ripening of the fruit and a structural defect was observed in the cuticular layer of the epidermis.