ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Postharvest physiology and quality maintenance of fresh-cut pears.

Gorny, J. R.; Gil, M. I.; Kader, A. A.;

Acta Horticulturae Year: 1998 Issue: No. 464 Pages: 231-236 Ref: 10 ref.

1998

บทคัดย่อ

The effectiveness of various physical and chemical treatments in delaying deterioration of fresh cut pear fruit slices was studied. Slices cut from ripe Bartlett [Williams' Bon Chretien] pears were dipped for 1 minute in 1% CaCl2 or in distilled water, held in air, air + 5% CO2 or 0.5% O2 (balance N2), and then evaluated after 2, 4, 7 and 9 days of storage at 5 deg C for flesh firmness, flesh colour and visual quality. The results indicated that (A) neither the 0.5% O2 nor the air + 5% CO2 treatments had any beneficial effects on retaining flesh firmness or reducing cut surface browning, and (B) CaCl2-treated slices had significantly less cut surface browning and better firmness retention compared to untreated slices. Storage of slices in atmospheres of air + 10% CO2 or air + 20% CO2 caused accelerated tissue browning and necrosis compared with storage in air. The data indicate that pear slices are susceptible to high CO2 injury, and the symptoms expressed are similar to those observed in whole

fruits. An atmosphere of 0.25% O2 did not effectively reduce cut surface browning of sliced pears. Various concentrations of calcium lactate and/or ascorbic acid were tested on pear tissue discs to determine the optimal treatment levels to prevent browning and loss of flesh firmness. A combination of 1% calcium lactate and 2% ascorbic acid applied as a dip for 1 minute was the most effective treatment to reduce cut surface browning and firmness loss in pear discs.