Effect of Storage Conditions of Whole Fruits on Quality of Fresh-cut 'Niitaka' Asian Pears

  • Chung, Hun-Sik (Food & Bio-Industry Research Institute, Kyungpook National University) ;
  • Youn, Kwang-Sup (Department of Food Science and Technology, Catholic University of Daegu) ;
  • Moon, Kwang-Deog (Department of Food Science and Technology, Kyungpook National University)
  • Published : 2009.12.31


Quality changes of the slices processed from 'Niitaka' Asian pears (Pyrus pyrifolia) stored at $0^{\circ}C$ for up to 4 months under controlled atmosphere (CA, 1% $O_2+1%\;CO_2$) and normal air have been investigated for 4 days at $10^{\circ}C$. Respiration rate of the slices was retarded by pre-slicing storage for 4 months in CA. Electrolyte leakage was lower in the slices from pears stored for short-term than long-term and under CA than air. L and a values of the slices from whole pears stored under CA were maintained higher and lower, respectively as compared to the other. Levels of acetaldehyde and ethanol in the slices were increased by CA and long-term storage of whole pears. Content of ascorbic acid and counts of total aerobic microbes in the slices were not affected by storage conditions of whole pears. These results show that storage atmospheres and durations of whole pears affected quality changes of the slices and the conditions of pre-slicing storage should be considered as an important factor for optimizing fresh-cut procedures.


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