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Browning Inhibition in Fresh‐Cut Pears
Abstract
Treatments to control browning and maintain quality of fresh‐cut pears were evaluated. Pear wedges were dipped in solutions containing sodium erythorbate, CaCl 2 and 4‐hexylresorcinol; packed in air or with a modified atmosphere (MAP); and stored at 4°C. Samples were evaluated for browning, microbial spoilage, and presence of off‐flavors or loss of firmness. For treatments to be successful, pears had to be above a minimum firmness of 4 kg (d'Anjou) or 5 kg (Bartlett) when treated. Inhibitor treatments, in conjunction with MAP, controlled browning and maintained quality of fresh‐cut Bartlett and d'Anjou (but not Bosc pears) for 12–14 days.
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Citations
Cited by
Phenolic compounds and their role in oxidative processes in fruits
Robards, K., Prenzler, P. D., Tucker, G., Swatsitang, P., & Glover, W. (1999) · Food Chemistry · doi:10.1016/s0308-8146(99)00093-x · Cited by 1,277
New advances in extending the shelf-life of fresh-cut fruits: a review
Soliva-Fortuny, R. C., & Martı́n-Belloso, O. (2003) · Trends in Food Science & Technology · doi:10.1016/s0924-2244(03)00054-2 · Cited by 537
Edible Coatings for Fresh-Cut Fruits
Olivas, G. I., & Barbosa-Cánovas, G. V. (2005) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408690490911837 · Cited by 406
Recent approaches using chemical treatments to preserve quality of fresh-cut fruit: A review
Oms-Oliu, G., Rojas-Graü, M. A., González, L. A., Varela, P., Soliva-Fortuny, R., Hernando, M. I. H., Munuera, I. P., Fiszman, S., & Martín-Belloso, O. (2010) · Postharvest Biology and Technology · doi:10.1016/j.postharvbio.2010.04.001 · Cited by 400
Gorny, J. R., Hess-Pierce, B., Cifuentes, R. A., & Kader, A. A. (2002) · Postharvest Biology and Technology · doi:10.1016/s0925-5214(01)00139-9 · Cited by 305
Metadata
- Authors
- SAPERS, G. M., & MILLER, R. L.
- Venue
- Journal of Food Science
- Publisher
- Wiley
- Published
- 1998-03
- Volume
- 63
- Issue
- 2
- Pages
- 342-346
- ISSN
- 0022-1147 (ISSN-L)
- 1750-3841
- OpenAlex
- W1989627307
- Cited by
- 174
- References
- 0
- FWCI
- 4.81
- Type
- journal article
- Language
- en
- Open access
- closed
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- SAPERS, G. M., & MILLER, R. L. (1998). Browning Inhibition in Fresh‐Cut Pears. Journal of Food Science. https://doi.org/10.1111/j.1365-2621.1998.tb15738.x
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
