Galvis-Sánchez, A. C.Fonseca, S. C.Morais, A. M. M. B.Malcata, F. Xavier2011-10-222011-10-222003GALVIS-SÁNCHEZ, A.C... [et al.] - Physicochemical and Sensory Evaluation of ‘Rocha’ Pear Following Controlled Atmosphere Storage. Journal of Food Science. ISSN 0022-1147. Vol. 68, N.º 1 (2003) p. 318–327http://hdl.handle.net/10400.14/6869The 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.engColorFirmnessPPOSensory analysis;Modelingjournal article10.1111/j.1365-2621.2003.tb14159.x