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:: Volume 19, Issue 1 (Spring 2018) ::
IJHST 2018, 19(1): 1-12 Back to browse issues page
Comparison of Chemical and Thermal Treatments to Prevent Browning and Maintaining Quality of Fresh-Cut Pear
Elaheh Akbari , Mahdiyeh Gholami
Isfahan University of Technology
Abstract:   (2552 Views)

One of the most important limiting factors for the postharvest life of many minimally processed fruits is enzymatic browning. In this study to evaluate the effects of heat and some chemical treatments on preventing cut pear browning, different time/hot water (45 ˚C) treatments were used including (40 min (T40), 80 min (T80), and120 min (T120)). Also, slices of pears were dipped in solutions of ascorbic acid 2% with N-acetyl-L-cysteine 0.75% (AA+NAC), ascorbic acid 2% with calcium chloride 1% (AA+CaCl2), ascorbic acid 2% with calcium lactate 1% (AA+CaL) and ascorbic acid 2% with N-acetyl-L-cysteine 0.75% and calcium chloride 1% (AA+NAC+CaCl2) for 15 min prior to storage in air for up to 6 days at 4±2 °C. The results showed that post-cutting dip treatment of AA+NAC+CaCl2 had the highest L*, firmness and total soluble solids and the lowest a* and peroxidase activity compared to the control and the other treatments. The hot water treatments, AA+NAC+CaCl2 or AA+CaCl2 significantly reduced weight losses compared to the control.
 

Keywords: Ascorbic acid, Calcium chloride, Pear, Phenolic compounds, Thermal treatment
Full-Text [PDF 241 kb]   (1571 Downloads)    
Type of Study: Research | Subject: Postharvest physiology
Received: 2017/05/17 | Accepted: 2018/06/2 | Published: 2018/10/21
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Akbari E, Gholami M. Comparison of Chemical and Thermal Treatments to Prevent Browning and Maintaining Quality of Fresh-Cut Pear. IJHST 2018; 19 (1) :1-12
URL: http://journal-irshs.ir/article-1-109-en.html


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Volume 19, Issue 1 (Spring 2018) Back to browse issues page
مجله علوم و فنون باغبانی ایران Iranian Journal of Horticultural Science and Technology
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