Optimization of processing of fresh‐cut pear |
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Authors: | Esther Arias Jaime González Pascual López‐Buesa Rosa Oria |
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Affiliation: | Tecnología de Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, C/Miguel Servet, 177, 50013, Zaragoza, Spain |
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Abstract: | 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% N2. Copyright © 2008 Society of Chemical Industry |
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Keywords: | fresh‐cut pear 4‐hexylresorcinol ascorbic acid browning modified atmosphere |
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