Browning inhibition in fresh-cut pears

被引：0

作者：

Sapers, GM ^{[1
]}

Miller, RL ^{[1
]}

机构：

[1] US Dept Agriculture Agricultural Research Station, Eastern Reg Res Ctr, Wyndmoor, PA 19038 USA

来源：

JOURNAL OF FOOD SCIENCE | 1998年 / 63卷 / 02期

关键词：

pears; browning inhibitors; modified atmosphere; firmness; sodium erythorbate;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Treatments to control browning and maintain quality of fresh-cut pears were evaluated. Pear wedges were dipped in solutions containing sodium erythorbate, CaCl2 and 4-hexylresorcinol; packed in air or with a modified atmosphere (MAP); and stored at 4 degrees C. Samples were evaluated for browning, microbial spoilage, and presence of off-flavors or loss of firmness. For treatments to be successful, pears had to be above a minimum firmness of 4 kg (d'Anjou) or 5 kg (Bartlett) when treated. Inhibitor treatments, in conjunction with MAP, controlled browning and maintained quality of fresh-cut Bartlett and d'Anjou (but not Bose pears) for 12-14 days.

引用

页码：342 / 346

页数：5

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