ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The effects of various treatments were evaluated for extending shelf-life of fresh-sliced pears. Sliced Anjou pears had browning-free color for 30 d by dipping with 1.0% ascorbic acid and 1.0% calcium lactate, but texture was soft with juice leakage. The combination treatment of 0.01% 4-hexylresorcinol (4-HR), 0.5% ascorbic acid and 1.0% calcium lactate can provide 15 to 30 d shelf-life for Anjou, Bartlett, and Bosc pears when the pears are sliced at an average ripeness of 43, 49, and 38 Newton respectively, with 2 min dipping, partial vacuum packaging, and 2 to 5 °C storage. 4-HR residual content ranged from 1 to 7 ppm after 14 d storage. Panelists could detect a flavor difference between 0.01% 4-HR treated pears and controls.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2000.tb15976.x
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