Postharvest Physiology and Quality Maintenance of Fresh-Cut Pears

Gorny, James R.; Gil, María I.; Kader, A. A.

doi:10.17660/actahortic.1998.464.33

Cited by 64 publications

(54 citation statements)

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“…In previous work we determined that a minimum of 2% ascorbic acid and 1% calcium lactate were necessary to inhibit flesh browning and prevent flesh softening of fresh-cut 'Bartlett' pear discs, (Gorny et al, 1998). Addition of 0.5% cysteine and adjusting the pH to 7 increased the efficacy of the mixture by controlling the subepidermal browning.…”

Section: Effects Of Chemical Treatments On the Shelf-life And Qualitymentioning

confidence: 99%

“…The optimal pear fruit ripeness stage for fresh-cut processing based on flesh firmness is between 45-58 N firmness (penetration force); if softer fruit are used, shelf-life is less due to increased cut surface browning (Gorny et al, 1998). Rosen and Kader (1989) indicated that a combination of a 1% CaCl 2 dip and 0.5% O 2 atmosphere reduced softening and browning rates of'Bartlett' pear slices.…”

Section: Introductionmentioning

confidence: 99%

“…Rosen and Kader (1989) indicated that a combination of a 1% CaCl 2 dip and 0.5% O 2 atmosphere reduced softening and browning rates of'Bartlett' pear slices. It has also been demonstrated that a combination of 1% calcium lactate and 2% ascorbic acid applied as a post-cutting dip can reduce the incidence of cut surface browning and firmness loss in fresh-cut pears (Gorny et al, 1998). Unfortunately, this treatment alone does not completely control post-cutting enzymatic browning of fresh-cut pear slices, if the pears are not peeled, since discoloration occurs on the cut surface at the pear flesh/skin interface directly beneath the pear fruit epidermis (peel).…”

Section: Introductionmentioning

confidence: 99%

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Quality changes in fresh-cut pear slices as affected by controlled atmospheres and chemical preservatives

Gorny¹,

Hess-Pierce

Cifuentes

et al. 2002

Postharvest Biology and Technology

255

149

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Low O 2 (0.25 or 0.5 kPa) elevated CO 2 (air enriched with 5, 10 or 20 kPa CO 2 ), or superatmospheric O 2 (40, 60, or 80 kPa) atmospheres alone did not effectively prevent cut surface browning or softening of fresh-cut pear slices. A post-cutting dip of 2% (w/v) ascorbic acid, 1% (w/v) calcium lactate and 0.5% (w/v) cysteine adjusted to pH 7.0 did significantly extend shelf-life of 'Bartlett' pear slices, by inhibiting loss of slice flesh firmness and preventing cut surface browning. Participants in a quality evaluation could not distinguish between pear slices treated with this preservative solution and stored overnight at 0°C and freshly prepared control pear slices. After 10 days storage in air at 0°C, 82% of participants judged treated pear slices to be acceptable in appearance and 70% judged flavor to be acceptable.

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Section: Effects Of Chemical Treatments On the Shelf-life And Qualitymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Quality changes in fresh-cut pear slices as affected by controlled atmospheres and chemical preservatives

Gorny¹,

Hess-Pierce

Cifuentes

et al. 2002

Postharvest Biology and Technology

255

149

View full text Add to dashboard Cite

show abstract

“…A peroxidase também participa do processo de escurecimento enzimático, desestruturando as membranas celulares, diminuindo sua permeabilidade seletiva e promovendo reações em cadeia que levam à formação de radicais livres que podem causar danos às organelas e membranas, podendo alterar as características sensoriais do produto (Vilas-Boas & Kader, 2006). O uso de antioxidantes é uma das maneiras de se prevenir o escurecimento (Gorny et al, 1998), em razão da sua habilidade em reduzir as o-quinonas, geradas pela oxidação dos poilifenóis, antes de formarem pigmentos escuros (Aguilar et al, 2005).…”

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“…Pesquisas apontam resultados favoráveis quanto ao uso de cisteína, ácido cítrico e ácido ascórbico na prevenção do escurecimento de vegetais minimamente processados (Gorny et al, 1998;Vilas-Boas & Kader, 2006). O tratamento com cisteína tem sido utilizado com sucesso em frutas e hortaliças minimamente processadas (Gorny et al, 1998).…”

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Qualidade de palmito pupunha minimamente processado: aplicação de antioxidantes

et al. 2010

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RESUMOObjetivou-se, neste trabalho, a avaliação de antioxidantes na prevenção do escurecimento e na manutenção da qualidade de palmito pupunha minimamente processado armazenado a 5º C (± 1º C e 90% ± 5% UR). Os palmitos foram adquiridos no município de Coqueiral (MG), lavados em água corrente e detergente neutro, sanificados com hipoclorito de sódio 200 mg L -1 por 15 min, processados em rodelas de 1 cm de espessura, sanificados com hipoclorito de sódio 100 mg L -1 por 10 min e submetidos aos seguintes tratamentos: controle, cisteína 0,5%, ácido cítrico 0,5% e cisteína 0,5% + ácido cítrico 0,5%. Posteriormente, foram acondicionados em embalagens rígidas de polipropileno, armazenados por 12 dias a 5º C (± 1º C e 90% ± 5% UR). O delineamento experimental foi inteiramente causalizado em fatorial 4x7 (4 tratamentos e 7 tempos de armazenamento) com 3 repetições. O palmito sem tratamento apresentou vida útil de oito dias. O tratamento com cisteína 0,5% foi o que melhor manteve a qualidade de palmito pupunha (Bactris gasipaes Kunth) minimamente processado, caracterizando um produto com menores valores e menos oscilações de a* e b*, manutenção da firmeza e da acidez titulável ao longo do armazenamento, redução da atividade da peroxidase e manutenção da qualidade do produto durante o período avaliado. Termos para indexação:Palmito pupunha, ácido cítrico, cisteína, processamento mínimo. ABSTRACTThe objective of this work was to evaluate the role antioxidants in preventing both browning and quality maintenance of fresh cut pupunha palm cabbage stored at 5º C (± 1º C and 90% ± 5% RH). The pupunha palm cabbages were purchased in the town of Coqueiral (MG), washed in running water and neutral detergent, sanitized with 200 mg L -1 sodium hypochlorite for 15 min, processed into 1cm-thick rings, sanitized with 100 mg L -1 sodium hypochlorite for 10 min and submitted to the following treatments: control, 0.5% cysteine, 0.5% citric acid and 0.5% cysteine + 0.5% citric acid. Afterwards, they were packed into stiff polypropylene packages stored for 12 days at 5º C (± 1º C and 90% ± 5% RH). The experimental design was completely randomized in a factorial 4x7 (4 treatments and 7 storage times) with three replicates. The control group showed useful life of 8 days. The treatment with 0.5% cysteine was the one which kept the quality of the fresh cut pupunha palm cabbage (Bactris gasipaes Kunth), characterizing a product with lower values and fewer oscillations of a* e b*, maintenance of firmness and titrable acidity along the storage, reduction of proxidase activity and maintenance of the product quality during the period valued.

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