Flesh firmness is closely related to fruit ripeness and is typically a reliable indicator of shelf-life potential so it could be considered a crucial quality index for the determination of pear quality. Flesh softening after cutting could considerably affect consumer acceptance of fresh-cut pears (Pyrus communis L.). Indeed, mechanical stress (cutting, peeling, etc.) could lead to ethylene production that results in the hydrolysis of pectic substances in the cell walls. The effectiveness of an edible coating treatment on the physical-chemical, nutraceutical, and sensorial analysis was evaluated on two pear cultivars: the summer-ripening ‘Coscia’ and the late-ripening ‘Abate Fétel’, both harvested at their commercial ripening stage. Pear fruit slices were treated with calcium ascorbate, xanthan gum or HPMC coating and stored at 4◦C for 12 days. Weight loss, flesh firmness, soluble solid content, titratable acidity, ∆E color, browning surface, total polyphenol content, and antioxidant capacity were measured. Sensory analysis was carried out. Results showed that calcium ascorbate treatment applied to fruit slices significantly extended their shelf-life because it considerably inhibited browning and color changes in fresh-cut slices of both pear cultivars over seven days of storage. Furthermore, pear slices treated with calcium ascorbate revealed a higher antioxidant capacity and a lower content of total phenols during cold storage.

Allegra, A., Inglese, P., Guccione, E., Farina, V., Sortino, G. (2022). Calcium Ascorbate Coating Improves Postharvest Quality and Storability of Fresh-Cut Slices of Coscia and Abate Fétel Pears (Pyrus communis L.). HORTICULTURAE, 8(3), 227 [10.3390/horticulturae8030227].

Calcium Ascorbate Coating Improves Postharvest Quality and Storability of Fresh-Cut Slices of Coscia and Abate Fétel Pears (Pyrus communis L.)

Allegra, Alessio
Primo
Writing – Original Draft Preparation
;
Inglese, Paolo
Secondo
;
Guccione, Eugenia
Formal Analysis
;
Farina, Vittorio
Penultimo
Methodology
;
Sortino, Giuseppe
Ultimo
Writing – Review & Editing
2022

Abstract

Flesh firmness is closely related to fruit ripeness and is typically a reliable indicator of shelf-life potential so it could be considered a crucial quality index for the determination of pear quality. Flesh softening after cutting could considerably affect consumer acceptance of fresh-cut pears (Pyrus communis L.). Indeed, mechanical stress (cutting, peeling, etc.) could lead to ethylene production that results in the hydrolysis of pectic substances in the cell walls. The effectiveness of an edible coating treatment on the physical-chemical, nutraceutical, and sensorial analysis was evaluated on two pear cultivars: the summer-ripening ‘Coscia’ and the late-ripening ‘Abate Fétel’, both harvested at their commercial ripening stage. Pear fruit slices were treated with calcium ascorbate, xanthan gum or HPMC coating and stored at 4◦C for 12 days. Weight loss, flesh firmness, soluble solid content, titratable acidity, ∆E color, browning surface, total polyphenol content, and antioxidant capacity were measured. Sensory analysis was carried out. Results showed that calcium ascorbate treatment applied to fruit slices significantly extended their shelf-life because it considerably inhibited browning and color changes in fresh-cut slices of both pear cultivars over seven days of storage. Furthermore, pear slices treated with calcium ascorbate revealed a higher antioxidant capacity and a lower content of total phenols during cold storage.
Settore AGR/03 - Arboricoltura Generale E Coltivazioni Arboree
https://www.mdpi.com/2311-7524/8/3/227
Allegra, A., Inglese, P., Guccione, E., Farina, V., Sortino, G. (2022). Calcium Ascorbate Coating Improves Postharvest Quality and Storability of Fresh-Cut Slices of Coscia and Abate Fétel Pears (Pyrus communis L.). HORTICULTURAE, 8(3), 227 [10.3390/horticulturae8030227].
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10447/544270
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