Extending shelf life of fresh-cut pears

被引：111
|
作者：
Dong, X
Wrolstad, RE
Sugar, D
机构：
[1] Oregon State Univ, Dept Food Sci & Technol, Corvallis, OR 97331 USA
[2] Oregon State Univ, So Oregon Res & Extens Ctr, Medford, OR 97502 USA
来源：
JOURNAL OF FOOD SCIENCE | 2000年 / 65卷 / 01期
关键词：
fresh-sliced pears; extending shelf-life; 4-HR residue; sensory properties;
D O I：
10.1111/j.1365-2621.2000.tb15976.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effects of various treatments were evaluated for extending shelf-life of fresh-sliced pears. Sliced Anjou pears had browning-free color for 30 d by dipping with 1.0% ascorbic acid and 1.0% calcium lactate, but texture was soft with juice leakage. The combination treatment of 0.01% 4-hexylresorcinol (4-HR), 0.5% ascorbic acid and 1.0% calcium lactate can provide 15 to 30 d shelf-life for Anjou, Bartlett, and Bose pears when the pears are sliced at an average ripeness of 43, 49, and 38 Newton respectively, with 2 min dipping, partial vacuum packaging, and 2 to 5 degrees C storage. 4-HR residual content ranged from 1 to 7 ppm after 14 d storage. Panelists could detect a flavor difference between 0.01% 4-HR treated pears and controls.
引用
收藏
页码：181 / 186
页数：6
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