Effect of ripeness at processing on fresh-cut 'Flor de Invierno' pears packaged under modified atmosphere conditions
MetadataShow full item record
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
Showing items related by title, author, creator and subject.
Effect of superatmospheric and low oxygen modified atmospheres on shelf-life extension of fresh-cut melon Oms Oliu, Gemma; Raybaudi Massilia, Rosa M.; Soliva-Fortuny, Robert; Martín Belloso, Olga (Elsevier, 2007-02)The physiological, physicochemical and microbiological quality of fresh-cut 'Piel de Sapo' melon packaged under 2.5 kPa O-2 + 7 kPa CO2, 21 kPa O-2 and 70 kPa O-2 atmospheres was studied. Initial low O-2 levels combined ...
Volatile compounds and changes in flavour-related enzymes during cold storage of high-intensity pulsed electric field- and heat-processed tomato juices Aguiló-Aguayo, Ingrid; Soliva-Fortuny, Robert; Martín Belloso, Olga (Wiley, 2010)The effects of high-intensity pulsed electric field (HIPEF) processing (35 kV cm−1 for 1500 μs, using 4 μs bipolar pulses at 100 Hz) on the production of volatile compounds and flavour-related enzymes in tomato juice were ...
Changes in viscosity and pectolytic enzymes of tomato and strawberry juices processed by high-intensity pulsed electric fields Aguiló-Aguayo, Ingrid; Soliva-Fortuny, Robert; Martín Belloso, Olga (Wiley, 2009)The effects pulse frequency (50–250 Hz), pulse width (1.0–7.0 ls) and polarity (monopolar or bipolar) of high-intensity pulsed electric field treatments (35 kV cm)1 and 1000 ls) on viscosity and the pectin methylesterase ...