Sensorial and physicochemical quality responses of pears (cv Rocha) to long-term storage under controlled atmospheres

• Type: Article in International Scientific Journal
• Date: 2004

Authors

Galvis Sanchez, AC (Author) Other; Fonseca, SC (Author) Other; Morais, AMMB (Author) Other; F. Xavier Malcata (Author) Other

Journal

Title: Journal of the Science of Food and Agriculture

Vol. 84

Pages: 1646-1656

ISSN: 0022-5142

Publisher: Wiley-Blackwell

Indexing

ISI Web of Knowledge - 19 Citations

Scopus - 21 Citations

Other information

Authenticus ID: P-000-8BY

DOI: 10.1002/jsfa.1798

Abstract (EN): Pears (cv Rocha) kept under controlled atmospheres (CA) and air were evaluated after long-term storage in terms of sensory attributes and physicochemical parameters, namely colour, firmness, polyphenoloxidase (PPO) activity and concentration of hydroxycinnamic compounds. The CA conditions were all combinations of 2 and 4% (v/v) O-2 with 0.5 and 1.5% (v/v) CO2. Storage under CA conditions produced a beneficial effect on 'Rocha' pears in maintaining their quality and, consequently, in extending their shelf life and acceptability. Clear differences in sensorial attributes, colour parameters and PPO activity were found between CA- and air-stored pears. The effect provided by the CA conditions persisted throughout the time of exposure to the open air. The 2% O-2 concentration produced a more beneficial effect than its 4% counterpart on the sensorial and physical characteristics of the pears. The former concentration of O-2 prevented yellowing and allowed regular softening, hence keeping a high flavour quality. No clear effects could be associated with CO2 levels. Empirical models were developed that describe the effects of O-2 and CO2 concentrations, as well as time at room temperature on physicochemical parameters pertaining to 'Rocha' pears. (C) 2004 Society of Chemical Industry.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 11