Physicochemical and sensory evaluation of 'Rocha' pear following controlled atmosphere storage

A. C. Galvis-Sánchez, Susana Caldas Fonseca, A. M. M. B. Morais, F. X. Malcata*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

12 Citations (Scopus)

Abstract

The effects of several processing factors (storage time, time in the open air at room temperature, and overhead concentrations of O2 and CO2) on color, firmness, polyphenol oxidase (PPO) activity, and sensory attributes of pears (cv. Rocha) grown in 2 locations were studied using a multiple linear regression model. Backward elimination (F ≥ 0.005) was used to assess the significant factors. Extended storage time, long-time exposure at room temperature, and high O2 concentration played major roles on color changes assessed instrumentally and further confirmed by a sensory panel. Firmness was strongly affected by storage time and by time in the open air at room temperature. Finally, PPO activity was dependent on the growing location.

Original languageEnglish
Pages (from-to)318-327
Number of pages10
JournalJournal of Food Science
Volume68
Issue number1
DOIs
Publication statusPublished - 1 Jan 2003

Keywords

  • Color
  • Firmness
  • Modeling
  • PPO
  • Sensory analysis

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