Effect of ripeness at processing on fresh-cut 'Flor de Invierno' pears packaged under modified atmosphere conditions
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The effects of ripeness at processing and packaging conditions on respiration, microbiological stability as well as colour and firmness of fresh-cut 'Flor de Invierno' pears were evaluated throughout storage. Although a 2.5-kPa O(2) + 7-kPa CO(2) atmosphere led to an inhibition of ethylene synthesis and carbon dioxide production compared with non-modified atmosphere packaging, the more advanced the ripeness stage at processing, the higher the physiological activity and thus, the higher production of carbon dioxide, ethylene and ethanol. A 2.5-kPa O(2) + 7-kPa CO(2) atmosphere inhibited bacterial growth, yeast and mould proliferation in mature-green pears but fast microbial growth was observed especially on ripe pears, under both packaging conditions. In conclusion, the shelf-life of ripe pears was reduced by increased respiration response to processing and accelerated microbial spoilage. Instead, pears processed in a partially ripe stage were suitable for conservation while gathering desired sensory attributes. Therefore, for commercial purposes, a shelf-life of 10 days was suggested for partially ripe fresh-cut pears packaged under a 2.5-kPa O(2) + 7-kPa CO(2) atmosphere
Is part ofInternational Journal of Food Science and Technology, 2009, vol. 44, num. 5, p. 900-909
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