Eating quality of 'Flor de Invierno' pears: Chemical and structural aspects

The eating quality of 'Flor de Invierno' pears in ambient conditions was studied. The samples were stored for 7 months in refrigeration and then for different periods (0, 7, 14 and 20 days) at 20 °C without atmosphere control. The samples were analysed using various different techniques: instrumental texture (penetration), microstructure (Cryo-SEM and LM), image analysis, acidity, soluble solids, cell wall enzyme activity (PME, Endo-PG), and consumer acceptance/rejection. The acceptance percentage of the pear samples fell with storage time at 20 °C, from more than 80% on day 0, to 30% for 14 and 20-day samples. This drop in acceptability was related to losses in texture (softer and less crisp fruits) and lower acid/sugar ratio, as well as to a loss of cell wall integrity observed at a microscopic level as a result of the activation of the PME and PG enzymes during ripening.

Détails bibliographiques

Auteurs principaux:	Varela, Paula, Salvador, Ana, Hernando, Isabel, Pérez-Munuera, Isabel, Quiles, Amparo, Lluch, María Ángeles, Fiszman, Susana
Autres auteurs:	Comisión Interministerial de Ciencia y Tecnología, CICYT (España)
Format:	artículo biblioteca
Publié:	Wiley-Blackwell 2007-09
Accès en ligne:	http://hdl.handle.net/10261/333268
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