Application of calcium and antibrowning agent effect on total phenol content and antioxidant capacity of fresh cut 'Packham's Triumph' pears packaged in modified atmosphere

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Modified atmosphere (MA) packaging combined with antibrowning agents could preserve the quality of fresh cut pears. The aim of this work was to determine the combined effect of calcium propionate (PCa), ethylenediaminetetraacetic acid (EDTA), cysteine (CIS) and citric acid (AC) on respiration rate, total phenols content, antioxidant capacity and sensory properties of fresh cut pears. The control showed the lowest respiration rate during storage at 5°C. All treatments showed an increase of CO2 production, which might be related to the 12 expected deterioration of fresh cut pears, development of senescence and increased microbial growth. The total phenols content varied from 1.47 to 2.49 mg GAE·gfw−1. After 1 day at 5°C, the total phenols content of all treatments was reduced, especially in those fresh cut pears treated with PCa + EDTA + CIS + AC by 67% as compared to fresh peeled fruit (2.65 mg GAE·gfw −1). The antioxidant capacity of fresh cut pears treated with PCa + EDTA + CIS + AC and PCa + EDTA + CIS showed a higher antioxidant capacity (1.13 and 1.04 mg trolox eq·gfw −1, respectively) in comparison to the control (0.58 mg trolox eq·gfw −1) after day 1 of storage, even though this value was reduced by around 0.9 mg trolox eq·gfw−1 in comparison to the freshly peeled pear. The application of antibrowning agents and calcium propionate maintain the bacterial growth below the maximum levels allowed by Chilean regulation and reduced the typical flavour of pears. The chosen commercial film achieved high CO2 and low O2 levels although neither off–flavour nor off–odour was found along storage.