Response of antioxidant activity and sensory quality in fresh-cut pear as affected by high O₂ active packaging in comparison with low O₂ packaging

Abstract

Effects of active modified atmosphere packaging (initial O(2)/CO(2): 5/5; 30/5; and 80/0) and passive packaging [initial O(2)/CO(2): 20.8/0 (air)] on the antioxidant capacity and sensory quality of fresh-cut 'Yaoshan' pear stored at 4 °C for 12 days were investigated. Samples stored in high O(2) (30% and 80%) packages had higher phenolics and anthocyanin contents compared with those in passive and low O(2) packages. After 12 days of storage, phenolics and anthocyanin contents of 80% O(2) samples were 2.5 and 12 times, respectively, higher than those in the passive package and 3 and 2 times higher than those in low O(2) package. High O(2) modified atmosphere packaging was effective in keeping free radical scavenging capacity as measured by the DPPH assay. The sensory evaluation indicated that surface color of cut fruits were stable for at least 12 days in the high O(2) modified atmosphere packaging. The results suggested that high O(2) modified atmosphere packaging could be used to inhibit browning and prolong the shelf life of fresh-cut 'Yaoshan' pears in spite of more than 50% loss in vitamin C content.

Effect of different modified atmosphere packaging and storage time on bioactive compounds in fresh-cut Tropic Beauty peaches

“…Antioxidant activity tendence was almost similar to the total phenolic compounds. This metabolic behavior was similar to that reported by Li et al (2012), who evidenced similar tendency in minimally processed pear, stored in modified atmospheres with high and low O2 content, concluding that the packaging with high O2 content in the modified atmosphere was efficient in maintaining free radical reduction capacity, according to the DPPH method. This study shows the existence of a correlation between the phenolic compound level and DDPH radical elimination activity.…”

Şebinkarahisar (Giresun) Yöresinde Yetiştirilen ‘‘Alişar’’ Armut Çeşidinin Biyoaktif Profili

“…Findings regarding the total phenolic content showed differences rather than partial similarities with those of pear genetic resources from different countries and growing ecologies. It has been reported that antioxidants have positive effects on human health in the prevention of many diseases, especially cancer and cardiovascular diseases (Vauzour et al, 2010;Li et al, 2012). These effects increased the interest in fruits that contain polyphenolic compounds and are a natural source of antioxidants (Öğüt, 2014).…”

“…Some of these substances affect the formation of flavors such as the unique sournessbitterness in fruits, and some of them the formation of color of the products (Cemeroğlu, 2004;Karataş and Şengül, 2018;Zor and Şengül, 2020). Phenolic compounds show antioxidative properties, especially effective in preventing oxidative effects of free radicals in cells (Li et al, 2012). In addition, it is well known that they have protective effects against many diseases such as cancer and cardiovascular diseases (Vauzour et al, 2010).…”

Effect of vacuum impregnation on enzymatic browning of fresh‐cut potatoes during refrigerated storage

“…Peroxidase (POD) activity was measured as previously described by Li et al . (2012) with slight modifications. Extraction method of enzyme was the same as that of PPO.…”