Author
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Buta, Joseph - George |
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Abbott, Judith |
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Submitted to: HortScience
Publication Type: Peer Reviewed Journal Publication Acceptance Date: 3/31/2000 Publication Date: N/A Citation: N/A Interpretive Summary: The preparation and marketing of fresh-cut fruit has been held back because of the rapid browning of fruit such as pears and apples during processing. All three of the most popular pear cultivars, Anjou, Bartlett and Bosc, are susceptible to enzymatic browning after being cut. We have shown that the browning of pear slices of these cultivars can be greatly reduced by treatment with food-safe compounds derived from natural products, hexylresorcinol, isoascorbic acid and potassium sorbate. The slices could be stored at 5 degrees C for two weeks without browning or major changes in firmness. Mold growth was inhibited also. This treatment provides a new fresh-cut fruit product and allows the utilization of pears that otherwise might not have been possible. Technical Abstract: Treatments to inhibit browning and maintain quality of fresh-cut Anjou, Bartlett and Bosc pears were developed. Under-ripe slices were dipped in solutions of 4-hexylresorcinol, isoascorbic acid, N-acetylcysteine and potassium sorbate prior to storage in air for up to 14 days at 5 degrees C. Inhibition of browning without loss of firmness and with no microbial growth was achieved for the three cultivars for 14 days in cold storage. When Anjou pears slices of a range of degrees of ripeness were treated, inhibition of browning was not affected by initial ripeness during 14 days storage at 5 degrees C. |
