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Title:
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Effect of ripeness at processing on fresh-cut 'Flor de Invierno' pears packaged under modified atmosphere conditions
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Author:
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Oms Oliu, Gemma; Aguiló-Aguayo, Ingrid; Soliva-Fortuny, Robert; Martín Belloso, Olga
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Notes:
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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
This research was financed by the Ministerio de Ciencia y Tecnología (Spain) through the AGL 2003-09208-C01 project, the European Social Fund and the Departament d’Universitats Recerca i Societat de la Informació of the
Generalitat de Catalunya (Spain), which also awarded author G. Oms-Oliu with a pre-doctoral grant. |
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Subject(s):
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-Fruita
-Qualitat dels aliments
-Atmosfera
-Fruit
-Food quality
-Atmosphere |
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Rights:
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(c) John Wiley & Sons Inc., 2009
info:eu-repo/semantics/restrictedAccess |
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Document type:
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Article
Article - Published version |
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Published by:
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John Wiley & Sons Inc.
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