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Effect of low and superatmosferic O2 modified atmosphere on the quality of fresh-cut pears

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Author(s): Zora Jandric | Robert Soliva-Fortuny | Gemma Oms-Oliu | Olga Martin-Belloso | Slavica Grujic

Journal: Applied Technologies and Innovations
ISSN 1804-1191

Volume: 2;
Issue: 2;
Start page: 29;
Date: 2010;
Original page

Keywords: Fresh-cut pears | modified atmosphere packaging | colour | quality changes.

ABSTRACT
Long-term performance of structures has become vital to the economies of all nations. Concrete has been the major instrument for providing stable and reliable The effect of low O2 and superatmosferic O2 atmospheres in combination with a dipping into N-acetyl-L-cysteine (NAC) and reduced glutathione (GSH) on fresh-like quality “Flor de Invierno” pears was studied. Changes in headspace gas composition, colour, firmness, acidity and soluble solids were examined. The fresh-cut pears were dipped into 0.75% (w/v) NAC and 0.75% (w/v) GSH aqueous solution and then packaged into polypropylene trays under low O2, superatmosferic O2 and traditional passive atmosphere (PA) conditions. Trays were stored at 4±0.5 0C and analyzed periodically during 28 days. Superatmosferic O2 atmosphere caused a stress in pears cells tissue leading to many contents of ethylene, acetaldehyde and ethanol and limiting shelf-life of pears up to 21 days. Because of complete inhibition of ethylene production, maintenance of initial colour, texture and acidity, a low O2 atmosphere was the most effective for fresh-cut pears quality preserving during 28 days of refrigerated storage.
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