| Abstract: | Fresh-cut Conference pears were packaged under different modified atmosphere packaging (MAP) conditions and stored in refrigeration. The effects of packaging atmospheres on the microbial viability as well as on the changes in acidity, sugars and ascorbic acid (AA) were studied throughout storage. The use of plastic bags of a permeability of 15 cm 3 O 2 m -2bar -1 24 h -1 and initial atmospheres of 0 kPa O 2 extended the microbiological shelf life of pear cubes for at least 3 weeks of storage. Under these conditions, AA levels were kept almost unvaried throughout storage due to the restrictions in the O 2 availability inside the bags' headspaces. However, these conditions also triggered physiological and biochemical changes that caused greater changes in the product acidity. The sugar profile was also affected by storage, but MAP did not show any significant influence on the reported changes. |
