European Food Research and Technology

, Volume 226, Issue 6, pp 1545–1552

Effect of sun-drying on microstructure and texture of S. Bartolomeu pears (Pyrus communis L.)

Authors

  • Dulcineia Ferreira
    • Departamento de QuímicaUniversidade de Aveiro
    • Escola Agrária de Viseu, Instituto Politécnico, Quinta da Alagoa
  • José A. Lopes da Silva
    • Departamento de QuímicaUniversidade de Aveiro
  • Glória Pinto
    • CESAM, Departamento de BiologiaUniversidade de Aveiro
  • Conceição Santos
    • CESAM, Departamento de BiologiaUniversidade de Aveiro
  • Ivonne Delgadillo
    • Departamento de QuímicaUniversidade de Aveiro
    • Departamento de QuímicaUniversidade de Aveiro
Original Paper

DOI: 10.1007/s00217-007-0685-x

Cite this article as:
Ferreira, D., Silva, J.A.L.d., Pinto, G. et al. Eur Food Res Technol (2008) 226: 1545. doi:10.1007/s00217-007-0685-x

Abstract

Histological and mechanical studies were conducted to evaluate the changes that are conferred by a traditional sun-drying process on the texture and microstructure of a Portuguese pear cultivar (Pyrus communis L. var. S. Bartolomeu). Sun-drying processing of the pears results in loss of water, cell flattening and shrinkage, loss of cellular adhesion, and even loss of cell wall integrity. The sun-drying process significantly reduced the hardness and fracturability of the pear tissues, while increasing their cohesiveness, springiness and adhesiveness. The results obtained by texture and microstructure analysis of the fresh pear flesh reflect essentially an unified matrix comprising well-packed cells strongly bonded together whereas those of the sun-dried pear flesh pointed out a soft solid with many individual cells distributed in a soft matrix, explaining its softer and chewy texture.

Keywords

PearsSun-dryingMicrostructureScanning electron microscopyTexture profile analysis

Copyright information

© Springer-Verlag 2007