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Microbiological and biochemical changes in minimally processed fresh-cut Conference pears

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Abstract

Fresh-cut Conference pears were packaged under different modified atmosphere packaging (MAP) conditions and stored in refrigeration. The effects of packaging atmospheres on the microbial viability as well as on the changes in acidity, sugars and ascorbic acid (AA) were studied throughout storage. The use of plastic bags of a permeability of 15 cm3 O2 m-2 bar-1 24 h-1 and initial atmospheres of 0 kPa O2 extended the microbiological shelf life of pear cubes for at least 3 weeks of storage. Under these conditions, AA levels were kept almost unvaried throughout storage due to the restrictions in the O2 availability inside the bags' headspaces. However, these conditions also triggered physiological and biochemical changes that caused greater changes in the product acidity. The sugar profile was also affected by storage, but MAP did not show any significant influence on the reported changes.

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Acknowledgements

Research was financed by the Departament d'Universitats, Recerca i Societat de la Informació of the Generalitat de Catalunya (Spain), who also awarded a pre-doctoral grant to author Soliva-Fortuny. We gratefully acknowledge CRYOVAC Europe and Abelló Linde S.A. for the supply of plastic materials and gas mixtures respectively.

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Authors and Affiliations

  1. Department of Food Technology, UTPV-CeRTA, University of Lleida, Av. Alcalde Rovira Roure 191, 25198, Lleida, Spain

    Robert C. Soliva-Fortuny & Olga Martín-Belloso

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  1. Robert C. Soliva-Fortuny
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  2. Olga Martín-Belloso
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Correspondence to Olga Martín-Belloso.

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Soliva-Fortuny, R.C., Martín-Belloso, O. Microbiological and biochemical changes in minimally processed fresh-cut Conference pears. Eur Food Res Technol 217, 4–9 (2003). https://doi.org/10.1007/s00217-003-0701-8

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  • DOI: https://doi.org/10.1007/s00217-003-0701-8

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