Effect of low and superatmosferic O2 modified atmosphere on the quality of fresh-cut pears

Abstract

The effect of low O2 and superatmosferic O2 atmospheres in combination with a dipping into N-acetyl-L-cysteine (NAC) and reduced glutathione (GSH) on fresh-like quality "Flor de Invierno" pears was studied. Changes in headspace gas composition, colour, firmness, acidity and soluble solids were examined. The fresh-cut pears were dipped into 0.75% (w/v) NAC and 0.75% (w/v) GSH aqueous solution and then packaged into polypropylene trays under low O2, superatmosferic O2 and traditional passive atmosphere (PA) conditions. Trays were stored at 4±0.5˚C and analyzed periodically during 28 days. Superatmosferic O2 atmosphere caused a stress in pears cells tissue leading to many contents of ethylene, acetaldehyde and ethanol and limiting shelf-life of pears up to 21 days. Because of complete inhibition of ethylene production, maintenance of initial colour, texture and acidity, a low O2 atmosphere was the most effective for fresh-cut pears quality preserving during 28 days of refrigerated storage.

Combination of alginate coating and repetitive pulsed light for shelf life extension of fresh-cut cantaloupe (Cucumis melo L. reticulatus cv. Glamour)

“…Figure shows the ethanol content of cantaloupe as affected by optimised alginate coating and RPL treatment. Ethanol production indicates anaerobic fermentation and ethanol is the factor causing development of off flavours in fresh‐cut fruit (Jandric, Soliva‐Fortuny, Oms‐Oliu, Martín‐Belloso, & Grujic, ). The ethanol content of untreated samples increased drastically starting on day 16 onwards.…”