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dc.contributor.authorColás Medà, Pilar
dc.contributor.authorAbadias i Sero, Mª Isabel
dc.contributor.authorAltisent Rosell, Rosa
dc.contributor.authorAlegre Vilas, Isabel
dc.contributor.authorPlaza, Lucía
dc.contributor.authorGilabert, V.
dc.contributor.authorLacomba, R.
dc.contributor.authorViñas Almenar, Inmaculada
dc.date.accessioned2017-01-30T11:42:35Z
dc.date.available2017-01-30T11:42:35Z
dc.date.issued2016
dc.identifier.issn2333-1119
dc.identifier.urihttp://hdl.handle.net/10459.1/59162
dc.description.abstractProcessing of pears as a fresh-cut product could offer added value and introduce a product into the market that offers greater convenience and health benefits for consumers. Cultivar selection is one of the most important considerations for fresh-cut fruit processing because characteristics such as flesh texture, skin colour, and browning potential can vary greatly among cultivars. Four pear cultivars (‘Flor de invierno’, ‘Passe-Crassane’, ‘Ercolini’ and ‘Conference’) and four antioxidant treatments, that is, (NS) 50 g L-1 NatureSeal® AS1 (Agricoat) solution, (AsAc) 20 g L-1 ascorbic acid + 10 g L-1 citric acid + 10 g L-1 calcium chloride solution, (CaAs) 20 g L-1 calcium ascorbate + 10 g L-1 calcium chloride solution and (NaAs) 20 g L-1 sodium ascorbate + 10 g L-1 calcium chloride solution, were tested to obtain a high-quality fresh-cut pear. For the selected cultivar and treatment, the nutritional changes and physicochemical, microbial and sensorial quality were evaluated under conditions that simulated commercial application followed by storage at 4 °C and a simulated cold chain break at 8°C. The ‘Conference’ pear was selected as the best cultivar based on its physicochemical characteristics (high levels of soluble solids content and low acidity), low increase in browning index, and visual acceptance after 7 days of storage. The results demonstrated that CaAs maintained the fresh-cut pear quality after 8 days of storage at 4°C and also after a cold chain break. Furthermore, application of the selected treatment produced an increase in the ascorbic acid content, total phenolic content and antioxidant activity of minimally processed pear samples. These values were reduced during shelf life, but the total phenolic content at the final sampling point was higher than that of fresh-cut pears after processing without treatment.ca_ES
dc.description.sponsorshipThe authors are grateful to the University of Lleida, Grupo Alimentario Citrus and Banco Santander for the Pilar Colás Medà PhD grant (UdL-Impuls Program) and to the Spanish Government (Ministerio de Economia y Competitividad, research project AGL-2012-38671) for financial support. L. Plaza thanks the National Institute for Agronomic Research (INIA) for the DOC-INIA research contract.ca_ES
dc.language.isoengca_ES
dc.publisherScience and Education Publishingca_ES
dc.relationMICINN/PN2008-2011/AGL2012-38671ca_ES
dc.relation.isformatofVersió postprint del document publicat a https://doi.org/10.12691/jfnr-4-9-4ca_ES
dc.relation.ispartofJournal of Food and Nutrition Research, 2016, vol. 4, núm. 9, p. 582-591ca_ES
dc.rights(c) Science and Education Publishing, 2016ca_ES
dc.subjectMinimally processedca_ES
dc.subjectVarietyca_ES
dc.subjectAnti-browningca_ES
dc.subjectTotal phenolic contentca_ES
dc.subject.otherFruita -- Processamentca_ES
dc.subject.otherPeres -- Conservacióca_ES
dc.titleDevelopment of a fresh-cut product based on pears and the subsequent evaluation of its shelf life under commercial conditions and after a cold chain breakca_ES
dc.typearticleca_ES
dc.identifier.idgrec024924
dc.type.versionacceptedVersionca_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccessca_ES
dc.identifier.doihttps://doi.org/10.12691/jfnr-4-9-4


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