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Extending Shelf Life of Fresh‐cut Pears
Author(s) -
Dong X.,
Wrolstad R.E.,
Sugar D.
Publication year - 2000
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2000.tb15976.x
Subject(s) - ripeness , shelf life , browning , ascorbic acid , food science , chemistry , pera , flavor , pear , botany , ripening , biology , orange (colour)
The effects of various treatments were evaluated for extending shelf‐life of fresh‐sliced pears. Sliced Anjou pears had browning‐free color for 30 d by dipping with 1.0% ascorbic acid and 1.0% calcium lactate, but texture was soft with juice leakage. The combination treatment of 0.01% 4‐hexylresorcinol (4‐HR), 0.5% ascorbic acid and 1.0% calcium lactate can provide 15 to 30 d shelf‐life for Anjou, Bartlett, and Bosc pears when the pears are sliced at an average ripeness of 43, 49, and 38 Newton respectively, with 2 min dipping, partial vacuum packaging, and 2 to 5 °C storage. 4‐HR residual content ranged from 1 to 7 ppm after 14 d storage. Panelists could detect a flavor difference between 0.01% 4‐HR treated pears and controls.