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vol.37 issue4REPEATABILITY TRAITS OF PEACH FRUITSDIETARY FIBRE CONTENT, PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITY IN SOURSOPS (Annona muricata L.) author indexsubject indexarticles search
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Revista Brasileira de Fruticultura

Print version ISSN 0100-2945On-line version ISSN 1806-9967

Abstract

BOAS, ANA CAROLINA VILAS; HENRIQUE, PAÔLA DE CASTRO; LIMA, LUIZ CARLOS DE OLIVEIRA  and  PEREIRA, MICHEL CARDOSO DE ANGELIS. CONSERVATION OF MINIMALLY PROCESSED PEARS SUBJECTED TO CHEMICAL TREATMENTS. Rev. Bras. Frutic. [online]. 2015, vol.37, n.4, pp.1009-1019. ISSN 0100-2945.  https://doi.org/10.1590/0100-2945-247/14.

The study aimed to test the effectiveness of chemical additives in maintaining the quality of ‘Williams’ minimally processed pears. At first, the washing, the sanitization and the removal of seeds from the fruits were performed. Then, they were cut in sticks and then immersed in the solutions, comprising the following treatments: ascorbic acid 2% (control), ascorbic acid 2% + calcium chloride 2%, ascorbic acid 2% + citric acid 2%, citric acid 1%, L-cysteine hydrochloride 1%. Fruits were packed in polypropylene trays, in cold storage at 5 ° C for 12 days and every three days they were evaluated. The treatment of L-cysteine hydrochloride 1% was the most effective in inhibiting browning in minimally processed pears, however, fruits treated with ascorbic acid + calcium chloride showed higher firmness during the study period and significantly higher levels of vitamin C when compared to formulations that did not contain ascorbic acid in the composition.

Keywords : Pyrus communis L.; color; firmness; vitamin C; quality.

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