Title: Response of antioxidant activity and sensory quality in fresh-cut pear as affected by high O2,active packaging compared with low O2 packaging Authors
|Li, W. -|
|Li, X -|
|Tang, Y. -|
|Yun, J. -|
Submitted to: Food Science and Technology International
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: July 10, 2011
Publication Date: June 1, 2012
Citation: Li, W., Li, X., Fan, X., Tang, Y., Yun, J. 2012. Response of antioxidant activity and sensory quality in fresh-cut pear as affected by high O2,active packaging compared with low O2 packaging. Food Science and Technology International. 18:197-205. Interpretive Summary: Process of fresh-cut pear causes undesirable quality changes such as browning and loss of nutrients as a consequence of wounding (cutting). This study was conducted to evaluate the effects of high oxygen active packaging on antioxidant capacity, vitamin C and sensory quality of fresh-cut pears. ‘Yaoshan’ pear slices were packaged in modified atmosphere packages with initial oxygen/carbon dioxide levels (percentage) of 5/5; 30/5; 80/0 and 21/0 % followed by storage at 4 C for 12 days. Results showed that high oxygen (30 and 80%) packaging could be used to inhibit browning and prolong the shelf-life of fresh-cut ‘Yaoshan’ pears. The information is useful for the fruit industry to produce fresh-cut pear with extended shelf-life and improved sensory quality.
Technical Abstract: Effects of active modified atmosphere packaging (MAP, initial O2/CO2: 5/5; 30/5; 80/0) and passive packaging (initial O2/CO2: 20.8/0 (air)) on the antioxidant capacity and sensory quality of fresh-cut ‘Yaoshan’ pear stored at 4C for 12 days were investigated. Samples stored in high O2 (30% and 80%) packages had higher phenolics and anthocyanin contents compared with those in passive and low O2 packages. After 12 days of storage, phenolics and anthocyanin contents of 80% O2 samples were 2.5 and 12 times, respectively, higher than those in the passive package and 3 and 2 times higher than those in low O2 package. High O2 MAP was effective in keeping free radical scavenging capacity as measured by the DPPH assay. The sensory evaluation indicated that surface color of cut fruits were stable for at least 12 days in the high O2 MAP. The results suggested that high O2 MAP could be used to inhibit browning and prolong the shelf-life of fresh-cut ‘Yaoshan’ pears in spite of more than 50% loss in vitamin C content.