Extending shelf life of fresh-cut pears

Journal of Food Science

Volumn 65, Issue 1, 2000, Pages 181-186

  Dong, X ^a   Wrolstad, R E ^a   Sugar, D ^b  

^a OREGON STATE UNIVERSITY   (United States)

^b OREGON STATE UNIVERSITY   (United States)

Author keywords

4 HR residue; Extending shelf life; Fresh sliced pears; Sensory properties

Indexed keywords

EID: 0034024414     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2000.tb15976.x     Document Type: Article

References (21)

1. Dorantes-Alvarez L, Parada-Dorantes L, Ortiz-Moreno A, Molina-Cortina E. 1996. Effect of Antibrowning Compounds on the Quality of Minimally Processed Avocado. In: Book of Abstract, 1996 IFT Annual Meeting & Food Expo; June 22-26; New Orleans, LA. Chicago: Institute of Food Technologists. 240 p.
2. Fennema, O.R. 1985. Food Chemistry. 2nd ed. New York: Marcel Dekker Inc. p 123-125.
3. Gorny JR, Gil MI, Kader AA. 1998. Postharvest physiology and quality maintenance of fresh-cut pears. Acta Hort. 464:231-236.
4. Iyengar R, Bohmont CW, McEvily AJ. 1991. 4-Hexylresorcinol and prevention of shrimp blackspot: residual analysis. J. Food Comp. Anal. (4):148-157.
5. King JM., McEvily, A.J. and Iyengar, R. 1991. Liquid chromatographic determination of the processing aid 4-hexylresorcinol in shrimp. J. Assoc. Anal. Chem. 14:6-10.
6. Lozano-De-Gonzalez PG, Barrett DM, Wrolstad RE, Durst RW. 1993. Enzymatic browning inhibition in fresh and dried apple rings by pineapple juice. J. Food Sci. 58:399-404.
7. Luo Y, Barbosa-Canovas GV. 1995. Inhibition of apple-slices browning by 4-hexylresorcinol. In: Lee CY and Whitaker JR, editors. Enzymatic Browning and Its Control. ACS Symposium Series 600. Washington D.C.: American Chemical Society. p 240-250.
8. Macheix JJ, Fleuriet A, Billot J. (Ed.). 1990. Fruit Phenolics. Boca Raton, Fla.: CRC Press Inc. p 295-312.
9. McEvily AJ, Iyengar R, Otwell S. 1991. Sulfite alternative prevents shrimps melanosis. Food Technol. 45:80-86.
10. Molnar-Perl I, Friedman M. 1990. Inhibition of browning by sulfur amino acids. 3. apples and potatoes. Agric. Food Chem. 38:1652-1656.
11. Monsalve-Gonzalez A, Barbosa-Canovas GV, Cavalieri RP, McEvily AJ, Iyegar R. 1993. Control of browning during storage of apple slices preserved by combined methods. 4-Hexylresorcinol as anti-browning agent. J. Food Sci. 58: 797-800.
12. Monsalve-Gonzalez A, Barbosa-Canovas GV, McEvily AJ, Iyengar R. 1995. Inhibition of enzymatic browning in apple products by 4-hexylresorcinol. Food Technol. 49:110-118.
13. Ponting JD, Jackson R, Watters G. 1972. Refrigerated apple slices: preservative effect of ascorbic acid, calcium and sulfites. J. Food Sci. 37:434-436.
14. Poovaiah BW. 1986. Role of calcium in prolonging storage life of fruits and vegetables. Food Technol. 40:86-89.
15. Hosen JC, Kader AA. 1989. Postharvest physiology and quality maintenance of slice pear and strawberry fruits. J. Food Sci. 54:656-659.
16. Santerre CR, Cash JN, Vannorman DJ. 1968. Ascorbic acid/citric acid combinations in the processing of frozen apple slices. J. Food Sci. 53:1713-1717.
17. Sapers GM. 1993. Browning of foods: control by sulfites, antioxidants, and other means. Food Technol. 47:75-84.
18. Sapers GM, Miller RL. 1998. Browning Inhibition in Fresh-Cut Pears. J. Food Sci. 63:342-346.
19. Sapers GM, Ziolkowski MA. 1987. Comparison of erythorbic and ascorbic acids as inhibitors of enzymatic browning in apple. J. Food Sci. 52:1732-1733.
20. Sapers GM, Hicks KB, Phillips JG, Garzarella L, Pondish DL, Matulaitis RM, McCormack TJ, Sondey SM, Seib PA, Ei-Atawy YS. 1989. Control of enzymatic browning in apple with ascorbic acid derivatives, polyphenol oxidase inhibitors, and complex agents. J. Food Sci. 54:997-002.
21. Walker JRL. 1995. Enzymatic browning in fruits: Its biochemistry and control. In: Lee CY and Whitaker JR, editors. Enzymatic Browning and Its Prevention. ACS Symposium Series 600. Washington D.C.: American Chemical Society. p 8-22.