Loading...
3 results
Search Results
Now showing 1 - 3 of 3
- 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.
- Effects of preharvest, harvest and postharvest factors on the quality of pear (cv. "Rocha") stored under controlled atmosphere conditionsPublication . Galvis-Sánchez, Andrea C.; Fonseca, Susana C.; Morais, Alcina M. M. B.; Malcata, F. XavierPears (cv. Rocha’) grown at two locations and picked up at various times during the harvest season were assessed for firmness and colour, following 9 mo of storage under air or under controlled atmosphere conditions. A second-order polynomial was able to accurately fit the effect of time of harvest on pear’s quality, in an essentially empirical modelling effort; the best estimates of the parameters therein depend on the growing location, as well as on the atmosphere gas composition prevailing during storage.
- Sensorial and physicochemical quality responses of pears (cv Rocha) to long-term storage under controlled atmospheresPublication . Galvis-Sánchez, Andrea C.; Fonseca, Susana C.; Morais, Alcina M. M. B.; Malcata, F. XavierPears (cv Rocha) kept under controlled atmospheres (CA) and air were evaluated after longterm storage in terms of sensory attributes and physicochemical parameters, namely colour, firmness, polyphenoloxidase (PPO) activity and concentration of hydroxycinnamic compounds. The CA conditions were all combinations of 2 and 4% (v/v) O2 with 0.5 and 1.5% (v/v) CO2. Storage under CA conditions produced a beneficial effect on ‘Rocha’ pears in maintaining their quality and, consequently, in extending their shelf life and acceptability. Clear differences in sensorial attributes, colour parameters and PPO activity were found between CA- and air-stored pears. The effect provided by the CA conditions persisted throughout the time of exposure to the open air. The 2%O2 concentration produced amore beneficial effect than its 4%counterpart on the sensorial and physical characteristics of the pears.The former concentration of O2 prevented yellowing and allowed regular softening, hence keeping a high flavour quality. No clear effects could be associated with CO2 levels. Empirical models were developed that describe the effects of O2 and CO2 concentrations, as well as time at room temperature on physicochemical parameters pertaining to ‘Rocha’ pears.