| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| 216.54 KB | Adobe PDF |
Advisor(s)
Abstract(s)
Pears (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.
Description
Keywords
Pyrus communis L Sensory quality Colour Firmness PPO activity Phenolic compounds Regression analysis
Citation
"Journal of the science of food and agriculture" . ISSN 0022-5142. 84:13 (2004)1646-1656
Publisher
Wiley