Abstract
ABSTRACTRetort pouch pears in syrup were developed for a military ration. Processing variables were: syrup pH (4.0 and 3.5) and processing temperature (88°C and 96°C). Periodic sensory and biochemical/instrumental analyses were conducted during storage at 4, 21 and 38°C. pH had the most effect on quality measures. Bivariate correlations from Partial Least Squares (PLS) analysis indicated high positive relationships between the first PLS factor and sensory and analytical determinations: color quality, overall quality, pear flavor intensity, Hunter L, ascorbic acid and sucrose. Pears at pH 4.0, processed at either temperature, met minimum military shelf life requirements at 21° or 38°C.
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