Cutting and temperature of preservation effect on the physiological activity and quality of fresh cut 'Packham's Triumph' and 'Shinco' pears

A. Oyarzún, J. M. Obando-Ulloa, L. Mery, A. Machuca, V. H. Escalona, A. C. Silveira

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

Abstract

The aim of this work was to evaluate the effect of wedge and dice cut format and storage temperature on the physiological activity, firmness and organic acid and sugar content of fresh cut pears (Pyrus communis L.) 'Packham's Triumph' and 'Shinco'. The whole fruit was washed, peeled, cut, packed in modified atmosphere and subsequently stored at 5 and 8°C for 8 days. In 'Packham's Triumph' the storage temperature and the cutting format separately showed a significant effect on the physiological activity, which was lower in the wedges stored at 5°C. The cutting format and storage temperature, separately, also showed a significant effect on the firmness, the wedges showed a 12% higher firmness than dices (4.9 kg-f) while wedges and dices of 'Packham's Triumph' pears stored at 5°C were firmer (5.3 kg-f) than those stored at 8°C (5.1 kg-f). The interaction of the cutting format and storage temperature showed a significant effect on organic acid, the content of oxalic and malic acids was higher in wedges stored at 5°C compared with the other cutting format at both storage temperatures at the end of the storage. In 'Shinco', the cutting format and the storage temperature showed a significant effect on the ethylene rate, which was lower in the wedges stored at 5°C than those stored at 8°C. At the end of storage, the content of malic acid was affected by the cut format which was 18% higher in dices in comparison with wedges while the fructose content in dices stored at 5°C was the highest in comparison with the other cutting formats stored either at 5 or 8°C. In summary, the 'Packham's Triumph' and 'Shinco' pears can be minimally processed under wedge and dice cut format, respectively, and they both must be stored at 5°C packed in modified atmosphere in order to preserve their quality.

Original languageEnglish
Title of host publication2nd International Conference on Quality Management of Fresh Cut Produce
Subtitle of host publicationConvenience Food for a Tasteful Life
EditorsP.M.A. Toivonen, C.B. Watkins, S. Nicola
PublisherInternational Society for Horticultural Science
Pages281-290
Number of pages10
ISBN (Print)9789462612068
DOIs
StatePublished - 30 Aug 2018
Externally publishedYes

Publication series

NameActa Horticulturae
Volume1209
ISSN (Print)0567-7572
ISSN (Electronic)2406-6168

Keywords

  • Ethylene emission rate
  • Firmness
  • Organic acids
  • Respiration rate
  • Sugars

Fingerprint

Dive into the research topics of 'Cutting and temperature of preservation effect on the physiological activity and quality of fresh cut 'Packham's Triumph' and 'Shinco' pears'. Together they form a unique fingerprint.

Cite this