Effect of temperature and fruit-moisture content on discolouration of dried, sulphured Bon Chretien pears during storage |
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Authors: | Elizabeth Joubert Gideon L Wium & Annalene Sadie |
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Affiliation: | ARC Infruitec-Nietvoorbij, Private Bag X5013, Stellenbosch, 7599, South Africa |
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Abstract: | Summary Discolouration of Bon Chretien pears which had been treated with sulphur dioxide and which had moisture contents of either 16, 18 or 20%, was monitored during storage at 4, 7, 10 and 20 °C. Colour was quantified in terms of CIE L*, a*, b*, hue and chroma. L* was used to predict quality retention. Discolouration was categorized as a decrease in all colour parameters, except a* which increased with storage. Measurement of L* showed that only fruit at 16% moisture content and stored at T ≤ 10 °C retained their original colour. The rate of change in overall colour was observed in the following order at 20 °C, 20% > 18 > 16% moisture content. Fruit with 18 and 20% moisture content could be stored at 10 °C for at least 140 weeks without changing their quality grading. Storage at 20 °C shortened this period to 60 and 27 weeks for fruit at 18 and 20% moisture content, respectively. |
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Keywords: | Bon Chretien pears quality grading tristimulus colour measurement water activity |
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