Physicochemical and sensory evaluation of 'Rocha' pear following controlled atmosphere storage

• Tipo: Artigo em Revista Científica Internacional
• Data: 2003

Autores

Galvis Sanchez, AC (Autor) Outra; Fonseca, SC (Autor) Outra; Morais, AMMB (Autor) Outra; F. Xavier Malcata (Autor) Outra

Revista

Título: Journal of Food Science

Vol. 68

Páginas: 318-327

ISSN: 0022-1147

Editora: Wiley-Blackwell

Indexação

ISI Web of Knowledge - 9 Citações

Scopus - 9 Citações

Outras Informações

ID Authenticus: P-000-K0E

DOI: 10.1111/j.1365-2621.2003.tb14159.x

Abstract (EN): The effects of several processing factors (storage time, time in the open air at room temperature, and overhead concentrations of O-2 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 greater than or equal to 0.005) was used to assess the significant factors. Extended storage time, long-time exposure at room temperature, and high O-2 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.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 10