dc.contributor.author |
Oms Oliu, Gemma |
dc.contributor.author |
Aguiló-Aguayo, Ingrid |
dc.contributor.author |
Soliva-Fortuny, Robert |
dc.contributor.author |
Martín Belloso, Olga |
dc.date |
2015-10-26T12:07:06Z |
dc.date |
2009-05 |
dc.date |
2015-10-26T12:07:06Z |
dc.date |
10000-01-01 |
dc.identifier |
0950-5423 |
dc.identifier |
http://hdl.handle.net/10459.1/48855 |
dc.identifier |
https://doi.org/10.1111/j.1365-2621.2007.01635.x |
dc.identifier.uri |
http://hdl.handle.net/10459.1/48855 |
dc.description |
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 |
dc.description |
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. |
dc.format |
application/pdf |
dc.language |
eng |
dc.publisher |
John Wiley & Sons Inc. |
dc.relation |
MICYT/PN2000-3003/AGL 2003-09208-C01 |
dc.relation |
Reproducció del document publicat a: https://doi.org/10.1111/j.1365-2621.2007.01635.x |
dc.relation |
International Journal of Food Science and Technology, 2009, vol. 44, num. 5, p. 900-909 |
dc.rights |
(c) John Wiley & Sons Inc., 2009 |
dc.rights |
info:eu-repo/semantics/restrictedAccess |
dc.subject |
Fruita |
dc.subject |
Qualitat dels aliments |
dc.subject |
Atmosfera |
dc.subject |
Fruit |
dc.subject |
Food quality |
dc.subject |
Atmosphere |
dc.title |
Effect of ripeness at processing on fresh-cut 'Flor de Invierno' pears packaged under modified atmosphere conditions |
dc.type |
info:eu-repo/semantics/article |
dc.type |
info:eu-repo/semantics/publishedVersion |