Extending shelf life of fresh-cut pears

The effects of various treatments were evaluated for extending shelf-life of fresh-sliced pears. Sliced Anjou pears had browning-free color for 30 d by dipping with 1.0% ascorbic acid and 1.0% calcium lactate, but texture was soft with juice leakage. The combination treatment of 0.01% 4-hexylresorcinol (4-HR), 0.5% ascorbic acid and 1.0% calcium lactate can provide 15 to 30 d shelf-life for Anjou, Bartlett, and Bose pears when the pears are sliced at an average ripeness of 43, 49, and 38 Newton respectively, with 2 min dipping, partial vacuum packaging, and 2 to 5 degrees C storage. 4-HR residual content ranged from 1 to 7 ppm after 14 d storage. Panelists could detect a flavor difference between 0.01% 4-HR treated pears and controls.