Marketability of ready-to-eat cactus pear as affected by temperature and modified atmosphere

In order to increase the diffusion of cactus pear fruits, in this study, the proper maturity index for peeling and processing them as ready-to-eat product was evaluated and characterized. Thereafter, the effects of different storage temperatures and modified atmosphere conditions on the marketability of ready-to-eat cactus pear were studied. The storage of ready-to-eat fruits at 4 degrees C in both passive (air) and semi-active (10 kPa O-2 and 10 kPa CO 2) modified atmosphere improved the marketability by 30%, whereas the storage at 8 degrees C caused a dangerous reduction in O-2 partial pressure inside modified atmosphere packages, due to fruits' increased metabolic activity. Avery low level of initial microbial growth was detected, while a severe increase in mesophilic and psychrophilic bacteria was shown in control samples at both temperatures during storage; an inhibitory effect of modified atmosphere on microbial growth was also observed. In conclusion, modified atmosphere improved only the marketability of fruits stored at 4 degrees C; whereas the storage at 8 degrees C resulted in deleterious effects on the ready-to-eat fruits, whether stored in air or in modified atmosphere.