Effect of minimal processing on the textural and structural properties of fresh‐cut pears

Abstract

Abstract The feasibility of minimal processing and modified atmosphere packaging to preserve the original textural quality of fresh‐cut pears was evaluated throughout storage under refrigeration. Fresh‐cut pear firmness could be extended up to several weeks with low‐O 2 atmospheres. A packaging atmosphere of 100% N 2 combined with the use of plastic bags with an O 2 permeability of 15 cm 3 m −2 bar −1 day −1 maintained cell structure and partially avoided membrane breakdown and exudate accumulation in intercellular spaces. Under the other conditions studied, pear texture underwent dramatic deterioration, which could be related to complete inundation of the extracellular environment. Firmness decreased linearly throughout the storage period studied, with rate constants ranging from 0.0097 to 0.040 day −1 . The consideration of other textural variables also gave valuable information, similar to that provided by firmness data. © 2002 Society of Chemical Industry