Abstract
SummaryThe eating quality of ‘Flor de Invierno’ pears in ambient conditions was studied. The samples were stored for 7 months in refrigeration and then for different periods (0, 7, 14 and 20 days) at 20 °C without atmosphere control. The samples were analysed using various different techniques: instrumental texture (penetration), microstructure (Cryo‐SEM and LM), image analysis, acidity, soluble solids, cell wall enzyme activity (PME, Endo‐PG), and consumer acceptance/rejection. The acceptance percentage of the pear samples fell with storage time at 20 °C, from more than 80% on day 0, to 30% for 14 and 20‐day samples. This drop in acceptability was related to losses in texture (softer and less crisp fruits) and lower acid/sugar ratio, as well as to a loss of cell wall integrity observed at a microscopic level as a result of the activation of the PME and PG enzymes during ripening.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
More From: International Journal of Food Science & Technology
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.