Influence of Maturity at Processing on Quality Attributes of Fresh-cut Conference Pears

Autor:	Alexandre Espachs-Barroso, Olga Martín-Belloso, N. Alòs‐Saiz, R.C. Solvia‐Fortuny
Rok vydání:	2006
Předmět:	PEAR biology Chemistry Acetaldehyde food and beverages biology.organism_classification Ripeness Ascorbic acid Pera chemistry.chemical_compound Modified atmosphere Browning Food science Food Science Pyrus communis
Zdroj:	ResearcherID Scopus-Elsevier
ISSN:	0022-1147
DOI:	10.1111/j.1365-2621.2004.tb13631.x
Popis:	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 O2 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.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a36791010a5e5a259f209fe961f54b2a https://doi.org/10.1111/j.1365-2621.2004.tb13631.x Zobrazit plný text záznamu Plný text