Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Effect of Storage Conditions of Whole Fruits on Quality of Fresh-cut 'Niitaka' Asian Pears

  • Chung, Hun-Sik (Food & Bio-Industry Research Institute, Kyungpook National University) ;
  • Youn, Kwang-Sup (Department of Food Science and Technology, Catholic University of Daegu) ;
  • Moon, Kwang-Deog (Department of Food Science and Technology, Kyungpook National University)
  • Published : 2009.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

Quality changes of the slices processed from 'Niitaka' Asian pears (Pyrus pyrifolia) stored at $0^{\circ}C$ for up to 4 months under controlled atmosphere (CA, 1% $O_2+1%\;CO_2$) and normal air have been investigated for 4 days at $10^{\circ}C$. Respiration rate of the slices was retarded by pre-slicing storage for 4 months in CA. Electrolyte leakage was lower in the slices from pears stored for short-term than long-term and under CA than air. L and a values of the slices from whole pears stored under CA were maintained higher and lower, respectively as compared to the other. Levels of acetaldehyde and ethanol in the slices were increased by CA and long-term storage of whole pears. Content of ascorbic acid and counts of total aerobic microbes in the slices were not affected by storage conditions of whole pears. These results show that storage atmospheres and durations of whole pears affected quality changes of the slices and the conditions of pre-slicing storage should be considered as an important factor for optimizing fresh-cut procedures.

Keywords

References

  1. Chung HS, Kim SH, Chang EH, Youn KS, Seong JH, Choi JU. Changes in physicochemical and organoleptic qualities of 'Niitaka' pears during controlled atmosphere storage. Korean J. Food Sci. Technol. 35: 865-870 (2003)
  2. Allende A, Tomas-Barberan FA, Gil MI. Minimal processing for healthy traditional foods. Trends Food Sci. Tech. 17: 513-519 (2006) https://doi.org/10.1016/j.tifs.2006.04.005
  3. Cantwell M. Minimally processed fruits and vegetables. pp. 277-281. In: Postharvest Technology of Horticultural Crops. Kader A (ed). Publ. 3311, Univ. California, CA, USA (1992)
  4. Watada AE, Abe K, Yamauchi N. Physiological activities of partially processed fruits and vegetables. Food Technol. -Chicago 44: 116-122 (1990)
  5. Brecht JK. Physiology of lightly processed fruits and vegetables. Hortscience 30: 18-22 (1995)
  6. Soliva-Fortuny RC, Martin-Belloso O. New advances in extending the shelf-life of fresh-cut fruits. Trends Food Sci. Tech. 14: 341-353 (2003) https://doi.org/10.1016/S0924-2244(03)00054-2
  7. Rico D, Martin-Diana AB, Barat JM, Barry-Ryan C. Extending the quality of fresh-cut fruit and vegetables. Trends Food Sci. Tech. 18: 373-386 (2007) https://doi.org/10.1016/j.tifs.2007.03.011
  8. Roming WR. Selection of cultivars for lightly processed fruits and vegetables. Hortscience 30: 38-40 (1995)
  9. Kim DM, Smith NL, Lee CY. Quality of minimally processed apple slices from selected cultivars. J. Food Sci. 58: 1115-1117 (1993) https://doi.org/10.1111/j.1365-2621.1993.tb06127.x
  10. Lana MM, Tijskens LMM, van Kooten O. Effects of storage temperature and fruit ripening on firmness of fresh cut tomatoes. Postharvest Biol. Tec. 35: 87-95 (2005) https://doi.org/10.1016/j.postharvbio.2004.07.001
  11. Kim GH, Cho SD, Kim DM. Quality evaluation of minimally processed Asian pears. Korean J. Food Sci. Technol. 31: 1523-1528 (1999)
  12. Dong X, Wrolstad RE, Sugar D. Extending shelf life of fresh-cut pears. J. Food Sci. 65: 181-186 (2000)
  13. Gorny JR, Hess-Pierce B, Cifuentes RA, Kader AA. Quality changes in fresh-cut pear slices as affected by controlled atmospheres and chemical preservatives. Postharvest Biol. Tec. 24: 271-278 (2002) https://doi.org/10.1016/S0925-5214(01)00139-9
  14. Abreu M, Beirao-da-Costa S, Goncalves EM, Beirao-da-Costa ML, Moldao-Martins M. Use of mild heat pre-treatments for quality retention of fresh-cut 'Rocha' pear. Postharvest Biol. Tec. 30: 153-160 (2003) https://doi.org/10.1016/S0925-5214(03)00105-4
  15. Roe HJ, Osterling MJ. The determination of dehydroascorbic acid and ascorbic acid in plant tissues by the 2,4-dinitrophenylhydrazine method. J. Biol. Chem. 152: 511-517 (1944)
  16. Echeverria G, Graell J, Lopez ML, Lara I. Volatile production, quality, and aroma-related enzyme activities during maturation of 'Fuji' apples. Postharvest Biol. Tec. 31: 217-227 (2004) https://doi.org/10.1016/j.postharvbio.2003.09.003
  17. Brady CJ. Fruit ripening. Ann. Rev. Plant Physio. 38: 155-178 (1987) https://doi.org/10.1146/annurev.arplant.38.1.155
  18. Jeong ST, Kim JG, Hong SS, Jang HS, Kim YB. Influence of maturity and storage temperature on the respiration rate and ethylene production in 'Kosui', 'Chojuro', and 'Niitaka' pears. J. Korean Soc. Hort. Sci. 39: 446-448 (1998)
  19. Jiang Y, Shina T, Nakamura N, Nakahara A. Electrical conductivity evaluation of postharvest strawberry damage. J. Food Sci. 66: 1392-1395 (2001) https://doi.org/10.1111/j.1365-2621.2001.tb15220.x
  20. Yang YJ. Effect of controlled atmospheres on storage life in 'Niitaka' pear fruits. J. Korean Soc. Hort. Sci. 38: 734-738 (1997)
  21. Lu C, Toivonen PMA. Effect of 1 and 100 kPa $O_2$ atmospheric pretreatments of whole 'Spartan' apples on subsequent quality and shelf life of slices stored in modified atmosphere packages. Postharvest Biol. Tec. 18: 99-107 (2000) https://doi.org/10.1016/S0925-5214(99)00069-1
  22. Cantos E, Tudela JA, Gil MI, Espin JC. Phenolic compounds and related enzymes are not rate-limiting in browning development of fresh-cut potatoes. J. Agr. Food Chem. 50: 3015-3023 (2002) https://doi.org/10.1021/jf0116350
  23. Lee SK, Kader AA. Preharvest and postharvest factors influencing vitamin C content of horticultural crops. Postharvest Biol. Tec. 20: 207-220 (2000) https://doi.org/10.1016/S0925-5214(00)00133-2
  24. Hwang TY, Son SM, Moon KD. Screening of effective browning inhibitors on fresh-cut potatoes. Food Sci. Biotechnol. 11: 397-400 (2002)
  25. Veltman RH, Kho RM, van Schaik ACR, Sanders MG, Oosterhaven J. Ascorbic acid and tissue browning in pears (Pyrus communis L. cvs Rocha and Conference) under controlled atmosphere conditions. Postharvest Biol. Tec. 19: 129-137 (2000) https://doi.org/10.1016/S0925-5214(00)00095-8
  26. Castaner M, Gil MI, Ruiz MV, Artes F. Browning susceptibility of minimally processed baby and Romaine lettuces. Eur. Food Res. Technol. 209: 52-56 (1999) https://doi.org/10.1007/s002170050456
  27. Larrigaudiere C, Lentheric I, Vendrell M. Relationship between enzymatic browning and internal disorders in controlled-atmosphere stored pears. J. Sci. Food Agr. 78: 232-236 (1998) https://doi.org/10.1002/(SICI)1097-0010(199810)78:2<232::AID-JSFA108>3.0.CO;2-4
  28. Park YS, Clara P, Tayfun A. Effects of storage temperatures and CA conditions on physiological disorders and volatile production of Asian pears during storage. J. Korean Soc. Hort. Sci. 40: 563-566 (1999)
  29. Pesis E. The role of the anaerobic metabolites, acetaldehyde and ethanol, in fruit ripening, enhancement of fruit quality, and fruit deterioration. Postharvest Biol. Tec. 37: 1-19 (2005) https://doi.org/10.1016/j.postharvbio.2005.03.001
  30. Gunes G, Watkins CB, Hotchkiss JH. Physiological responses of fresh-cut apple slices under high CO2 and low O2 partial pressures. Postharvest Biol. Tec. 22: 197-204 (2001) https://doi.org/10.1016/S0925-5214(01)00083-7
  31. Nguyen C, Carlin F. The microbiology of minimally processed fresh fruits and vegetables. Crit. Rev. Food Sci. 34: 371-401 (1994) https://doi.org/10.1080/10408399409527668
  32. Raybaudi-Massilia R, Mosqueda-Melgar J, Sobrino-Lopez A, Soliva-Fortuny R, Martin-Belloso O. Shelf-life extension of freshcut 'Fuji' apples at different ripeness stages using natural substances. Postharvest Biol. Tec. 45: 265-275 (2007) https://doi.org/10.1016/j.postharvbio.2007.02.006