Articles

EFFECTS OF SUPERATMOSPHERIC OXYGEN PRE-TREATMENT ON FRESH-CUT ‘ROCHA’ PEAR QUALITY

Article number
934_75
Pages
567 – 574
Language
English
Abstract
The effects of high O2 atmospheric treatment of whole ‘Rocha’ pear on subsequent quality and shelf-life of the fresh-cut fruit were assessed.
Whole fruits were exposed to superatmospheric oxygen (ca. 100%) at 5°C for 30 days previous to minimal processing.
Physical-chemical (soluble solids content, pH, titratable acidity, ascorbic acid content, whiteness index), physiological (respiratory activity) and sensorial attributes (colour, firmness and general acceptance) were evaluated in pre-treated and non pre-treated fresh-cut pear samples during storage at 5°C (15 days). Exposure to 100% O2 concentration was effective in delaying pericarp browning in fresh-cut fruit.
Browning delay induced by the treatment, also observed by sensorial evaluation, corresponds to a 7-day shelf-life extension compared to control samples.
The quality parameters of soluble solids content, pH, titratable acidity and sensorial pulp firmness were not affected by the superatmospheric O2. The respiratory activity of treated fruits was significantly lower than that of non-treated ones, suggesting that the use of 100% O2 conditioning provides a lowering effect over the metabolic activity which may partially explain the quality maintenance of fresh-cut ‘Rocha’ pear.
However, this pre-treatment also induced a significant loss of the initial ascorbic acid content (ca. 40%) just after minimal processing.

Publication
Authors
M. Abreu, C. Alegria, E.M. Gonçalves , J. Pinheiro, M. Moldão-Martins, J. Empis
Keywords
fresh-cut ‘Rocha’ pear, superatmospheric O2 pre-treatment, shelf-life
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