Premium
Influence of Maturity at Processing on Quality Attributes of Fresh‐cut Conference Pears
Author(s) -
SolviaFortuny R.C.,
AlòsSaiz N.,
EspachsBarroso A.,
MartinBelloso O.
Publication year - 2004
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.1365-2621.2004.tb13631.x
Subject(s) - ripeness , browning , acetaldehyde , pear , chemistry , ascorbic acid , food science , ripening , titratable acid , modified atmosphere , horticulture , ethylene , ethanol , shelf life , biology , biochemistry , catalysis
Influence of ripeness state of Conference pears on the respiration and quality changes of the minimally processed fruit was studied. The fruits processed at partially ripe maturity were the most suitable to obtain fresh‐cut products. Slightly under‐ripe pears exhibited less browning and firmness degradation. Treatments consisting of dips in 10 g/L ascorbic acid and 5 g/L calcium chloride and packaging in 15 cm ‐2 × m ‐2 × 24 day ‐1 × bar ‐1 preserved the initial appearance of pear cubes for at least 14 d. Because of a significant inhibition of ethylene production, 0 kPa O 2 initial atmosphere was effective in preventing quality changes. Presence of ethanol, as a result of fermentative anaerobic processes, increased with ripeness, especially beyond the 1st 21 d of storage at 4 °C. On the contrary, acetaldehyde was less affected than ethanol by processing and storage conditions.