Application of calcium and antibrowning agent effect on total phenol content and antioxidant capacity of fresh cut 'Packham's Triumph' pears packaged in modified atmosphere

Obando–Ulloa, Javier M.; Mery–Kraemer, Luisa; Cáceres–Mella, Alejandro; Machuca, Alejandra; Peña–Neira, Á lvaro; Escalona, V.H.

doi:10.1504/ijpti.2014.068731

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“…The colour and firmness changes in fresh cut pear were measured in triplicate on all pieces of each plastic container, according to Obando-Ulloa et al (2014).…”

Section: Quality Analysis Of Mp Packham´s Triump Pearsmentioning

confidence: 99%

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Effect of cutting and storage temperature on Packham’s Triumph pears (Pyrus communis L.)

et al. 2018

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Agroindustria y Ciencia de los Alimentos AbstractFor the minimally processed (MP) fruit, the cutting type and temperature are the main factors in order to maintain good quality and appearance. The objective of this work was to evaluate the effects of cutting type and storage on the metabolic activity, color, firmness, aroma profile and, organic acid and sugar content of MP pears (Pyrus communis L. cv. Packham's Triumph). Whole fruits were washed, peeled and cut in wedges or dice. Then, the pieces were packaged in plastic containers and stored 8 days at 5 or 8 ºC. The cutting type and storage temperature had an important effect on the physiological parameters, color, firmness and organic acid and sugar content. However, the aroma volatile content was reduced independently of the cutting type and the storage temperature. Therefore, the pear cultivar Packham's Triumph should be cut in wedges and stored 8 d at 5º C to maintain an optimum global quality.Key words: Aroma, browning, firmness, organic acids, sugar. ResumenEn los frutos mínimamente procesados en fresco (MPF) el tipo de corte y la temperatura son factores por considerar para mantener una calidad y apariencia adecuada. El objetivo de este trabajo fue evaluar los efectos del corte y la temperatura de conservación sobre la actividad metabólica, color, firmeza, perfil aromático y concentración de ácidos orgánicos y azúcares de peras (Pyrus communis L. cv. Packham's Triumph). Los frutos enteros fueron lavados, pelados, cortados en cascos o cubos, envasados en tarrinas y posteriormente almacenados 8 d a 5 o 8 ºC. El tipo de corte y la temperatura tuvieron un efecto significativo sobre los parámetros fisiológicos, color, firmeza y en el contenido de ácidos orgánicos y azúcares. Sin embargo, el contenido de compuestos aromáticos volátiles se redujo independientemente del tipo de corte y las temperaturas de conservación. Por tanto, esta variedad de peras Packham's Triumph deben ser procesadas en cascos y deben almacenarse a 5º C para mantener una calidad general óptima durante 8 días.

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“…The colour and firmness changes in fresh cut pear were measured in triplicate on all pieces of each plastic container, according to Obando-Ulloa et al (2014).…”

Section: Quality Analysis Of Mp Packham´s Triump Pearsmentioning

confidence: 99%

“…This analysis was performed with an in-house trained sensory panel of 12 judges in concordance to Obando-Ulloa et al (2014).…”

Section: Quality Analysis Of Mp Packham´s Triump Pearsmentioning

confidence: 99%

Effect of cutting and storage temperature on Packham’s Triumph pears (Pyrus communis L.)

et al. 2018

View full text Add to dashboard Cite

show abstract

Application of calcium and antibrowning agent effect on total phenol content and antioxidant capacity of fresh cut 'Packham's Triumph' pears packaged in modified atmosphere

Cited by 1 publication

References 0 publications

Effect of cutting and storage temperature on Packham’s Triumph pears (Pyrus communis L.)

Effect of cutting and storage temperature on Packham’s Triumph pears (Pyrus communis L.)

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