Ripening behaviour and consumer acceptance of ‘Conference’ pears during shelf life after long term DCA-storage

Torregrosa, Laia; Echeverría, Gemma; Illa, Josep; Giné-Bordonaba, Jordi

doi:10.1016/j.postharvbio.2019.05.014

Cited by 24 publications

(22 citation statements)

References 37 publications

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“…Although a large number of pears are consumed fresh (in nature), they are also commonly consumed in some form after processing, such as syrups, preserves, purees, nectars, and droughts (Lordan et al, 2019;Proietti et al, 2018). The consumption of dried pears slices brings consumers a new experience of sensations due to the relationships between visual appearance, firmness, and organoleptic characteristics (Ribeiro, Aguiar-Oliveira, & Maldonado, 2016;Torregrosa, Echeverria, Illa, & Giné-Bordonaba, 2019).…”

Section: Introductionmentioning

confidence: 99%

Infrared drying of pear slices: Drying kinetics, energy, and exergy analysis

Araújo

Barbosa

Lopes

et al. 2021

J Food Process Engineering

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Over the last few decades, the drying process has proven to be a fundamental operation within the food industry, as it prolongs the shelf life and reduces the levels of deterioration of the product. Infrared drying has gained great attention in recent years as it promotes more uniform and energy-efficient drying. Given the above, this study aimed to perform infrared drying of pear slices at different temperatures, evaluating the drying kinetics, and the thermodynamic analysis. The pear slices 3-mm thick were dried in an infrared dryer at temperatures between 50 and 100 C until constant mass.Different mathematical models were fitted to the experimental data to represent drying as a function of time. Energy and exergy analysis were performed by applying the first and second laws of thermodynamics. The Henderson and Pabis modified model

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Section: Introductionmentioning

confidence: 99%

Infrared drying of pear slices: Drying kinetics, energy, and exergy analysis

Araújo

Barbosa

Lopes

et al. 2021

J Food Process Engineering

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“…CA-stored + 1-MCP treated pears had by far the highest firmness. Their average firmness loss within the three years of the study was only about 15% of the initial value, and such a difference does not affect consumer preferences [42]. Firmness losses during the first months of storage were considerably higher in the 1-MCP untreated fruit.…”

Section: Changes In Quality Parameters During Storagementioning

confidence: 87%

Effect of Storage Conditions on Storability and Antioxidant Potential Of Pears CV. ‘Conference’

Łysiak¹,

Rutkowski²,

Walkowiak-Tomczak³

2021

Preprint

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Late pear cultivars, such as ‘Conference’, can be stored for a long period, with their storability depending on storage conditions. A three-year study (2011-2013) compared the impact of half-year storage using four technologies – normal atmosphere, normal atmosphere + 1-methylcyclopropene (1-MCP), controlled atmosphere, controlled atmosphere + 1-MCP – on the quality parameters of ‘Conference’ pears, such as mass loss, firmness, total soluble solids, acidity, antioxidant capacity, and the incidence of diseases and disorders. Additionally, the study analysed different storage conditions in terms of profitability, based on the market prices for pears in the seasons during which the pears were stored. The storage conditions had a very strong influence on the fruit quality parameters, and was found to affect most visibly the mass loss and the incidence of postharvest diseases and disorders. The storage of ‘Conference’ pears for 180 days in normal atmosphere is not economically viable, even if the fruit is subjected to 1-MCP treatment.

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“…1A). In contrast, the rate of firmness loss was much slower on-tree (0.2 N d -1 ) and fruit never reached the optimal firmness for consumption (20-30 N;Torregrosa et al, 2019). In 'Flor d'Hivern' pears, firmness values were similar for both ripening scenarios until day 7 (ca.…”

Section: Fruit Quality Changes During On-and Off-tree Ripeningmentioning

confidence: 93%