Use of mild heat pre-treatments for quality retention of fresh-cut 'Rocha' pear

Postharvest Biology and Technology

Volumn 30, Issue 2, 2003, Pages 153-160

  Abreu, Marta ^a   Beirão da Costa, Sara ^a   Gonçalves, Elsa M ^a   Beirão da Costa, Maria Luisa ^b   Moldão Martins, Margarida ^b  

^a INETI   (Portugal)

^b INSTITUTO SUPERIOR DE AGRONOMIA   (Portugal)

Author keywords

'Rocha' pear; Fresh cut fruit; Mild heat pre treatments; Quality attributes; RSM

Indexed keywords

PYRUS; PYRUS COMMUNIS;

EID: 0344496720     PISSN: 09255214     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0925-5214(03)00105-4     Document Type: Article

References (25)

1. Abreu, M., Gonçalves, E.M., Vieira, J., Silva, C.L.M., 2001. Efeito dos tratamentos térmicos brandos na cor e textura de pêra 'Rocha' minimamente procesada. In: Qualidade, Segurança, Inovação (Eds.), Proceedings 5 Encontro de Quimica de Alimentos, Porto, pp. 599-602.
2. Aguilar, C.N., Anzaldúa-Morales, A., Talamás, R., Gastelúm, G., 1997. Low-temperature blanch improve textural quality of french-fries. J. Food Sci. 62, 568-571.
3. Anderson, A., Gekas, V., Lind, I., Oliveira, F., Öste, R., 1994. Effect of preheating on potato and texture. Crit. Rev. Food Sci. Nutr. 34, 229-251.
4. Bourne, M.C., 1987. Effect of blanch temperature on kinetics of thermal softening of carrots and green beans. J. Food Sci. 52, 667-668, 690.
5. Brecht, J.K., 1995. Physiology of lightly processed fruits and vegetables. HortScience 30, 18-22.
6. Buta, J.G., Moline, H.E., Spaulding, D.W., Wang, C.Y., 1999. Extending storage life of fresh-cut apples using natural products and their derivatives. J. Agric. Food Chem. 47, 1-6.
7. Chow, E.T.S., Wei, L.S., DeVor, R.E., Steinberg, M.P., 1988. Performance of ingredients in a soybean whipped topping. J. Food Sci. 53, 1761-1765.
8. Gorny, J.R., Kader, A.A., 1996. Fresh-cut fruits products. In: Cantwell, M. (Ed.), Fresh-cut Products: Maintaining Quality and Safety. Postharvest Horticulture Series No. 10. Postharvest Outreach Program, University of California, Davis, CA, pp. 14-1-14-11.
9. Gorny, J.R., Gil, M.I., Kader, A.A., 1998. Postharvest physiology and quality maintenance of fresh-cut pears. Acta Hort. 464, 231-236.
10. Greve, L.C., Shackel, K.A., McArdle, R.N., Gohlke, J., Labavitch, J.M., 1994. The impact of heating on carrot firmness: the contribution of cellular turgor. J. Agric. Food Chem. 42, 2896-2899.
11. Guillou, A.A., Floros, J.D., 1993. Multiresponse optimization minimizes salt in natural cucumber fermentation and storage. J. Food Sci. 58, 1381-1389.
12. Kim, D.M., Smith, N.L., Lee, C.Y., 1993. Apple cultivar variations in response to heat treatment and minimal processing. J. Food Sci. 58, 1111-1124.
13. King, A.D., Bolin, H.R., 1989. Physiological and microbiological storage stability of minimally processed fruits and vegetables. Food Technol. 45, 132-135, 139.
14. Laurila, E., Kervinen, R., Ahvenainen, R., 1998. The inhibition of enzymatic browning in minimally processed vegetables and fruits. Postharvest News Inf. 9, 53N-66N.
15. 2 dips and heat treatments on firmness and metabolic activity. Postharvest Biol. Technol. 17, 201-213.
16. Mastrocola, D., Pittia, P., Lerici, C.R., 1995. Quality of apple slices processed by combined techniques. J. Food Qual. 18, 133-146.
17. Meilgaard, M., Civille, G.V., Carr, B.T., 1991. Advanced statistical methods (Capl2). In: Sensory Evaluation Techniques, 2nd ed. CRC Press, Boca Raton, FL, pp. 275-304.
18. Montgomery, D.C., 1996. Introduction to Statistical Quality Control. Wiley, New York.
19. Myers, R.H., Montgomery, D.C., 1995. Response Surface Methodology: Process and Product Optimization Using Designed Experiments. Wiley, New York.
20. Pittia, P., Nicoli, M.C., Comi, G., Massini, R., 1999. Shelf-life extension of fresh-like ready-to-use pear cubes. J. Sci. Food Agric. 79, 955-960.
21. Pretel, M.T., Fernández, P.S., Romojaro, F., Martínez, A., 1998. The effect of modified atmosphere packaging on ready-to-eat oranges. Lebensm-Wiss u Technol. 31, 322-328.
22. Robards, K., Prenzler, P.D., Tucker, G., Swatsitang, P., Glover, W., 1999. Phenolic compounds and their role in oxidative processes in fruits. Food Chem. 66, 401-436.
23. Rosen, J.C., Kader, A.A., 1989. Postharvest physiology and quality maintenance of sliced pear and strawberry fruits. J. Food Sci. 54, 656-659.
24. Sapers, G.M., Miller, R.L., 1998. Browning inhibition in fresh-cut pears. J. Food Sci. 63, 342-346.
25. Vámos-Vigyázó, L., 1981. Polyphenol oxidase and peroxidase in fruits and vegetables. Crit. Rev. Food Sci. Nutr. 15, 49-127.