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- Physicochemical and Sensory Evaluation of ‘Rocha’ Pear Following Controlled Atmosphere StoragePublication . Galvis-Sánchez, A. C.; Fonseca, S. C.; Morais, A. M. M. B.; Malcata, F. XavierThe effects of several processing factors (storage time, time in the open air at room temperature, and overhead concentrations of O2 and CO2) on color, firmness, polyphenol oxidase (PPO) activity, and sensory attributes of pears (cv. Rocha) grown in 2 locations were studied using a multiple linear regression model. Backward elimination (F ≥ 0.005) was used to assess the significant factors. Extended storage time, long-time exposure at room temperature, and high O2 concentration played major roles on color changes assessed instrumentally and further confirmed by a sensory panel. Firmness was strongly affected by storage time and by time in the open air at room temperature. Finally, PPO activity was dependent on the growing location.
- Microstructural changes of 'rocha' pear following storage under controlled atmospherePublication . Fonseca, S. C.; Malcata, F. X.; Galvis-Sánchez, A. C.This research effort was aimed at evaluating the influence of storage (for 4 mo at 2°C), under various controlled atmospheres (viz. 1.9 kPa O2 + 4.9 kPa CO2, 1.9 kPa O2 + 0.5 kPa CO2 and 1.9 kPa O2 + 0 kPa CO2), on the microstructure of ′Rocha′ pear. Toward this goal, the morphology of cellular disassembly, as well as the quantity of granules and intercellular space using scanning electron microscopy (SEM), were tentatively correlated with sensory and instrumental firmness, by 1, 6 and 8 d of exposure to air, at room temperature, after storage. A specific methodology, based on panel evaluation of SEM images, was developed and statistically validated. The degree of cellular disassembly increased throughout exposure time to air at room temperature. Pears stored under 1.9 kPa O2 + 0.5 kPa CO2 yielded a degree of cellular disassembly similar to that of the control.
- Quantification of chlorogenic acid and polyphenoloxidase activity in ‘Rocha’ pear after CA long storagePublication . Galvis-Sánchez, A. C.; Morais, A. M. M. B.; Malcata, F. X.The effect of storage time and prevailing storage conditions on the phenolic content and the polyphenol oxidase (PPO) activity of ‘Rocha’ pear were evaluated throughout 9 months of storage. Chlorogenic acid was the dominant phenolic compound quantified in the pulp. Storage time and conditions influenced the acid content and the PPO activity, but a clear tendency could not be observed during storage. By 7 months of storage, the chlorogenic acid content was higher in pears stored under 3%(v/v) O2 + 1.5%(v/v) CO2 than under the other storage conditions. By 9 months of storage, the lowest content of chlorogenic acid was found in pears stored under air. Storage under high CO2 levels was associated with high PPO activities, so it may be a limiting factor in attempts to extend the storage life of ‘Rocha’ pear
- Effect of CA-storage on the physical and sensorial quality of ‘Rocha’ pearPublication . Galvis-Sánchez, A. C.; Fonseca, S. C.; Morais, A. M. M. B.; Malcata, F. X.