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.
Main Authors: | , , , , , , |
---|---|
Other Authors: | |
Format: | artículo biblioteca |
Published: |
Wiley-Blackwell
2007-09
|
Online Access: | http://hdl.handle.net/10261/333268 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|