Optimization of processing of fresh-cut pear

• Autores: Maria Esther Arias Álvarez, Jaime González Buesa, Pascual López-Buesa, Rosa Pilar Oria Almudí
• Localización: Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 88, Nº 10, 2008, págs. 1755-1763
• Idioma: inglés
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• Resumen

  • BACKGROUND: Successful processing of pears to render fresh-cut fruits requires a thorough knowledge of their sensitivity to browning reactions, their respiratory metabolism, and their behaviour under modified atmosphere packaging. RESULTS: First, three different varieties of pear (Williams, Conference, Passacrassana) that had reached their commercial ripening stage were evaluated for suitability for minimal processing. Two antioxidant treatments were tested (treatment 1: 2% ascorbic acid + 1% citric acid + 1% CaCl2; treatment 2: 2% ascorbic acid + 0.01% 4-hexylresorcinol + 1% CaCl2) to decide which one was the most effective against enzymatic browning. Finally, a modified atmosphere packaging was designed after two previous tests: measurement of respiratory activity of the peeled and cut pear at three temperatures (4, 15 and 25 °C); and evaluation of fruit tolerance to three different atmospheric compositions (21% O2 + 10% CO2; 2% O2 + 0% CO2; 2% O2 + 10% CO2). CONCLUSIONS: Conference pear was found to be the most suitable variety. Among the antioxidant treatments the one consisting of ascorbic acid, 4-hexylresorcinol and CaCl2 was proven to be the most effective against browning. The samples were packaged in a modified atmosphere with a composition of 10% O2 + 10% CO2 + 80% AB. Copyright © 2008 Society of Chemical Industry