Anti-Browning Treatment of Minimally Processed 'Conference' Pear of Different Maturity Stages

Fresh-cut fruits are convenient products and they should have characteristics similar to those of the whole product. One of the most important alterations that limit the shelf life of these products is the tissue browning as a consequence of polyphenol oxidase interaction with phenolic compounds. This study evaluated different treatments to avoid enzymatic browning in cut 'Conference' pear from Rincon de Soto (La Rioja, Spain), Protected Designation of Origin. Six antibrowning treatments were evaluated on fruit pieces at three different maturity stages. The fruit were stored under controlled atmosphere conditions at 4 degrees C and maturity stages were characterized. Analyses were carried out 1, 5, 8, 12, 15 and 19 days after packaging. Physical and chemical parameters as colour, firmness, soluble solids, pH, humidity and titratable acidity were measured. Besides, the aerobic mesophilic bacteria, mold and yeast counts and the sensorial analysis with 8 tasters were determined. In conclusion, the batches that were treated with NatureSeal (T5) and 2% ascorbic acid, 1% calcium chloride and 0.01% of 4-hexylresorcinol (T2) could be the best for fresh-cut pear but some tasters detected off-flavors.