Effect of ripeness at processing on fresh‐cut ‘Flor de Invierno’ pears packaged under modified atmosphere conditions

Abstract

SummaryThe effects of ripeness at processing and packaging conditions on respiration, microbiological stability as well as colour and firmness of fresh‐cut ‘Flor de Invierno’ pears were evaluated throughout storage. Although a 2.5‐kPa O2 + 7‐kPa CO2 atmosphere led to an inhibition of ethylene synthesis and carbon dioxide production compared with non‐modified atmosphere packaging, the more advanced the ripeness stage at processing, the higher the physiological activity and thus, the higher production of carbon dioxide, ethylene and ethanol. A 2.5‐kPa O2 + 7‐kPa CO2 atmosphere inhibited bacterial growth, yeast and mould proliferation in mature‐green pears but fast microbial growth was observed especially on ripe pears, under both packaging conditions. In conclusion, the shelf‐life of ripe pears was reduced by increased respiration response to processing and accelerated microbial spoilage. Instead, pears processed in a partially ripe stage were suitable for conservation while gathering desired sensory attributes. Therefore, for commercial purposes, a shelf‐life of 10 days was suggested for partially ripe fresh‐cut pears packaged under a 2.5‐kPa O2 + 7‐kPa CO2 atmosphere.