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INFLUENCE OF FLOAT MATERIALS ON THE QUALITY OF ‘d'ANJOU’ PEARS AFTER REGULAR AND CONTROLLED ATMOSPHERE STORAGE
Author(s) -
DRAKE S. R.,
ELFVING D. C.,
SANDERSON P. G.
Publication year - 2004
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2004.tb00535.x
Subject(s) - pear , chemistry , controlled atmosphere , modified atmosphere , food science , horticulture , shelf life , biology , organic chemistry
Thirty bins of commercially harvested ‘d'Anjou’ pears from each of three growers were packed at a commercial packing facility, using either of two pear float materials and wrapping the pears in one of three paper wraps. Float materials used were potassium phosphate (XEDA‐F, pH 11.3) or lignin sulfonate (lignosite), the industry standard. Paper wraps were impregnated with either Biox‐A, 3% oil + copper and ethoxyquin (3% C&E), or 6% oil + copper and ethoxyquin (6%C&E). After packing, 36 boxes were placed in regular atmosphere (RA) storage at 1C. Seventy‐two boxes were placed in controlled atmosphere (CA) storage (1.5% O 2 and 1.0% CO 2 at OC). After 50 days (RA) or 100 and 200 days (CA) storage, fruit was removed and quality evaluated. Float material (Lignosite or XEDA‐F) did not influence either objective or subjective quality under either RA storage or up to 200 days CA storage. Type of paper wrap did have a strong influence on pear quality, particularly affecting scald rating and subjective ratings of pear quality. Paper wraps containing Biox A produced pears of reduced quality compared to papers with either 3 or 6% oil with C&E, which were comparable in quality.