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
收藏
页码：1111 / 1113
页数：3
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