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Abstract
GSH) on freshlike quality Flor de Invierno pears was studied. Changes in headspace gas composition, colour, firmness, acidity and soluble solids were examined. The freshcut pea rs were dipped into 0.75% (w/v) NAC and 0.75% (w/v) GSH aqueous solution and then packaged into polypropylene trays under low O 2, superatmosferic O 2 and traditional passive atmosphere (PA) conditions. Trays were stored at 4±0.5˚C and analyzed periodically during 28 days. Superatmosferic O 2 atmosphere caused a stress in pears cells tissue leading to many contents of ethylene, acetaldehyde and ethanol and limiting shelflife of pears up to 21 days. Because of complete inhibition of ethylene production, maintenance of initial colour, texture and acidity, a low O 2 atmosphere was the most effective for freshcut pears quality preserving during 28 da ys of refrigerated storage.
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