Quality changes in fresh-cut pear slices as affected by controlled atmospheres and chemical preservatives

Low O-2 (0.25 or 0.5 kPa) elevated CO2 (air enriched with 5, 10 or 20 kPa CO2), or superatmospheric O-2 (40, 60, or 80 kPa) atmospheres alone did not effectively prevent cut surface browning or softening of fresh-cut pear slices. A post-cutting dip of 2% (w/v) ascorbic acid, 1% (w/v) calcium lactate and 0.5% (w/v) cysteine adjusted to pH 7.0 did significantly extend shelf-life of 'Bartlett' pear slices, by inhibiting loss of slice flesh firmness and preventing cut surface browning. Participants in a quality evaluation could not distinguish between pear slices treated with this preservative solution and stored overnight at 0 degreesC and freshly prepared control pear slices. After 10 days storage in air at 0 degreesC, 82% of participants judged treated pear slices to be acceptable in appearance and 70% judged flavor to be acceptable. (C) 2002 Elsevier Science B.V. All rights reserved.