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Physicochemical and Sensory Evaluation of ‘Rocha’ Pear Following Controlled Atmosphere Storage
Author(s) -
GalvisSánchez A.C.,
Fonseca S.C.,
Morais A.M.M.B.,
Malcata F.X.
Publication year - 2003
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.1365-2621.2003.tb14159.x
Subject(s) - modified atmosphere , chemistry , pear , food science , controlled atmosphere , sensory system , polyphenol oxidase , browning , open air , horticulture , shelf life , biochemistry , biology , organic chemistry , peroxidase , neuroscience , enzyme , architectural engineering , engineering
The effects of several processing factors (storage time, time in the open air at room temperature, and overhead concentrations of O 2 and CO 2 ) on color, firmness, polyphenol oxidase (PPO) activity, and sensory attributes of pears (cv. Rocha) grown in 2 locations were studied using a multiple linear regression model. Backward elimination (F ≥ 0.005) was used to assess the significant factors. Extended storage time, long‐time exposure at room temperature, and high O 2 concentration played major roles on color changes assessed instrumentally and further confirmed by a sensory panel. Firmness was strongly affected by storage time and by time in the open air at room temperature. Finally, PPO activity was dependent on the growing location.