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Quality changes in fresh-cut ‘Rocha’ pear as affected by oxygen levels in modified atmosphere packaging and the pH of antibrowning additive

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dc.contributor.authorGomes, M. Helena
dc.contributor.authorFundo, Joana F.
dc.contributor.authorPoças, M. Fátima
dc.contributor.authorAlmeida, Domingos P. F.
dc.date.accessioned2013-01-28T12:48:23Z
dc.date.available2013-01-28T12:48:23Z
dc.date.issued2012
dc.description.abstractRespiratory behavior of fresh-cut ‘Rocha’ pear suggests that optimization of O2 concentration inside modified atmosphere packages (MAP) is of limited benefit. To test this hypothesis, packages were designed to achieve three equilibrium O2 partial pressures. Fresh-cut ‘Rocha’ pear was treated with 250 mM calcium ascorbate solutions buffered at pH 3.0 and pH 7.0, packaged under the three MAP conditions, and stored at 5 ◦C for 20 d. Actual O2 levels (mean ± confidence interval at 95%) during the experiment were 16.7 ± 0.2, 1.8 ± 0.2 and 0.25 ± 0.04 kPa with corresponding CO2 levels of 1.3 ± 0.1, 4.3 ± 0.2 and 6.5 ± 0.4 kPa. Changes in quality attributes related to fruit metabolism, namely firmness, titratable acidity, pH, and soluble solids content were not affected by O2 levels. Overall changes in water activity, levels of ascorbate, and microbial growth were also independent of O2 levels. Oxygen partial pressure inside the packages affected browning, which was more intense at 16.7 kPa O2. Sensory analyses performed after 8 d in storage confirmed that panelists perceived the differences in color but did not detect differences in firmness or taste among the samples under different O2 levels. Browning was more intense at pH 3.0 than at pH 7.0 but the kinetics of other quality attributes were not affected by pH. No significant improvements of quality attributes dependent on the physiology of respiration of fresh-cut ‘Rocha’ pear can be obtained by reducing O2 partial pressure inside the packages.por
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.citationGOMES, M. Helena... [et al.] - Quality changes in fresh-cut ‘Rocha’ pear as affected by oxygen levels in modified atmosphere packaging and the pH of antibrowning additive. Postharvest Biology and Technology. ISSN 0925-5214. Vol.74 (2012), p. 62–70por
dc.identifier.doi10.1016/j.postharvbio.2012.06.014
dc.identifier.eissn1873-2356
dc.identifier.issn0925-5214
dc.identifier.urihttp://hdl.handle.net/10400.14/9983
dc.identifier.wosWOS:000309319000009
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherElsevierpor
dc.relationPhysiological bases for texture and color changes in fresh-cut ´Rocha´ pear and melon: implications on development of products and processes
dc.subjectBrowningpor
dc.subjectFirmnesspor
dc.subjectGas exchangepor
dc.subjectMicrobial growthpor
dc.subjectPackage modelingpor
dc.subjectPyrus communispor
dc.titleQuality changes in fresh-cut ‘Rocha’ pear as affected by oxygen levels in modified atmosphere packaging and the pH of antibrowning additivepor
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitlePhysiological bases for texture and color changes in fresh-cut ´Rocha´ pear and melon: implications on development of products and processes
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/PTDC%2FAGR-ALI%2F66144%2F2006/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBD%2F22628%2F2005/PT
oaire.citation.endPage70
oaire.citation.startPage62
oaire.citation.titlePostharvest Biology and Technology
oaire.citation.volume74
oaire.fundingStream3599-PPCDT
oaire.fundingStreamSFRH
person.familyNameFundo
person.familyNamePoças
person.familyNameAlmeida
person.givenNameJoana F.
person.givenNameMaria de Fátima
person.givenNameDomingos
person.identifier1274614
person.identifier215276
person.identifier.ciencia-idA11A-7819-9522
person.identifier.ciencia-id1513-5F90-0B67
person.identifier.orcid0000-0002-9208-7443
person.identifier.orcid0000-0002-6598-6515
person.identifier.orcid0000-0001-8429-8585
person.identifier.ridE-9585-2015
person.identifier.ridF-1835-2010
person.identifier.scopus-author-id24068634500
person.identifier.scopus-author-id15127714500
person.identifier.scopus-author-id14827787500
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
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