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Advisor(s)
Abstract(s)
The physiological bases for the effectiveness of technologies used in fresh-cut fruit were examined in an
attempt to foster the shift from a market-pull to a science-push innovation model. Respiration rate of
fresh-cut ‘Rocha’ pear were measured at various oxygen concentrations. Apparent Km values for oxygen
uptake were very close to the fermentation thresholds, indicating that it is physiologically impossible to
reduce the respiration rate of fresh-cut pear by more than 50% without inducing fermentation. Based
on this information, we hypothesize that optimizing oxygen concentration inside packages is of little or
no value in fresh-cut pears. Additionally, additives used to reduce enzymic browning and softening may
have pleiotropic effects on quality. It was found that pH significantly affected the rate and intensity of
browning of fresh-cut pears. Browning was more intense in pears treated at pH 3.0 and less pronounced
at pH 7.0, but the softening rate was lower at the latter pH value. Calcium salts also affected texture and
color in a salt-specific manner. Larger color changes were observed with propionate and lactate. Although
calcium ascorbate reduced color changes, fruit slices treated with this salt were softer than those treated
with calcium propionate, lactate or chloride. Based on the physiological information gathered, we will
develop and evaluate an integrated process to maximize the quality of fresh-cut ‘Rocha’ pear throughout
the distribution chain.
Description
Proceedings of the International Conference “Environmentally friendly and safe
technologies for quality of fruit and vegetables”, held in Universidade do Algarve, Faro,
Portugal, on January 14-16, 2009. This Conference was a join activity with COST Action 924.
Keywords
Minimally processed Modified atmosphere packaging PH Pyrus communis Respiration