Browning inhibition of fresh-cut 'Anjou', 'Bartlett', and 'Bosc' pears

被引：27

作者：

Buta, JG ^{[1
]}

Abbott, JA ^{[1
]}

机构：

[1] USDA ARS, Beltsville Agr Res Ctr, Hort Crops Qual Lab, Beltsville, MD 20705 USA

来源：

HORTSCIENCE | 2000年 / 35卷 / 06期

关键词：

Pyrus communis; 4-hexylresorcinol; N-acetylcysteine; potassium sorbate;

D O I：

10.21273/HORTSCI.35.6.1111

中图分类号：

S6 [园艺];

学科分类号：

0902 ;

摘要：

Treatments to inhibit browning and maintain quality of fresh-cut 'Anjou', 'Bartlett', and 'Bosc' pears (Pyrus communis L.) were developed. Slices of 'Anjou', 'Bartlett', and 'Bosc' pears (firmness 22, 36, and 22 N, respectively) 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 degreesC. Inhibition of browning without loss of firmness and with no microbial growth was achieved for the three cultivars for 14 d, Inhibition of browning during 14 d storage at 5 degreesC was not affected by initial firmness (21-52 N) of 'Anjou' pear slices.

引用

页码：1111 / 1113

页数：3

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