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

• Type: Article in International Scientific Journal
• Date: 2003

Authors

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

Journal

Title: Journal of Food Science

Vol. 68

Pages: 318-327

ISSN: 0022-1147

Publisher: Wiley-Blackwell

Indexing

ISI Web of Knowledge - 10 Citations

Scopus - 11 Citations

Other information

Authenticus ID: 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.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 10