Storage of pears

Saquet, Adriano Arriel

doi:10.1016/j.scienta.2018.11.091

Cited by 58 publications

(44 citation statements)

References 91 publications

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“…Pear fruits are a rich source of vitamins and minerals, dietary fiber and phenolic substances. Therefore, pear consumption has received increasing interest due to its potential health-promoting benefits, in particular high antioxidant activity, as well as anti-inflammatory, anti-bacterial, anti-diabetic, uro-disinfectant, sedative and antipyretic properties [ 5 , 6 , 7 , 8 ]. The “Rocha” pear can be maintained up to 10 months under controlled atmosphere storage (2–3 kPa O 2 + 0.5–0.7 kPa CO 2 at −0.5 °C and 95% relative humidity) [ 9 ].…”

Section: Introductionmentioning

confidence: 99%

Microwave and Ultrasound Pre-Treatments for Drying of the “Rocha” Pear: Impact on Phytochemical Parameters, Color Changes and Drying Kinetics

Önal

Adiletta

Matteo

et al. 2021

Foods

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The objective of this research was to evaluate the effect of drying temperature and innovative pre-treatments (i.e., microwave and ultrasound) on “Rocha” pear drying behavior and quality characteristics, such as color, total phenolic content and antioxidant activity. Experiments were carried out with pear slabs subjected to microwaves (2450 MHz, 539 W, 4 min, microwave oven) and ultrasounds (35 kHz, 10 min, in an ultrasonic bath) as well as control samples. The drying process was conducted in a tray dryer at three different temperatures (50, 55 and 60 °C) and a fixed air velocity of 0.75 m/s. Microwave technology resulted in a higher quality deterioration in dried pear samples compared to those of controls and ultrasound pre-treated samples. The combined application of ultrasound pre-treatment and the higher drying temperature of 60 °C was characterized by the lowest color changes (ΔE = 3.86 ± 0.23) and higher preservation of nutritional parameters (total phenolic content, TPC = 345.60 ± 8.99; and antioxidant activity, EC50 = 8.80 ± 0.34). The drying characteristics of pear fruits were also analyzed by taking into account empirical models, with the Page model presenting the best prediction of the drying behavior. In conclusion, ultrasound application is a promising technology to obtain healthy/nutritious dried “Rocha” pear snacks as dietary sources for consumers.

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Section: Introductionmentioning

confidence: 99%

Microwave and Ultrasound Pre-Treatments for Drying of the “Rocha” Pear: Impact on Phytochemical Parameters, Color Changes and Drying Kinetics

Önal

Adiletta

Matteo

et al. 2021

Foods

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“…To achieve this, postharvest quality of pears must be maintained across storage through the reduction of fruit metabolic processes without compromising some desired changes such as the development of aroma and taste. In addition to traditional cold storage at around 0 °C, the use of 1-methylcyclopropene (1-MCP) and methodologies that modify storage atmospheric conditions by applying static (controlled atmosphere, CA) or dynamic (dynamic controlled atmosphere, DCA) partial pressures of oxygen ( p O 2 ) and carbon dioxide ( p CO 2 ) have been used to extend the storage life of pears [ 3 ]. However, an affordable, consistently reliable, and easily applied technology that preserves the organoleptic characteristics of pears for a prolonged period has yet to be achieved.…”

Section: Introductionmentioning

confidence: 99%

The Impact of Plant-Based Coatings in “ROCHA” Pear Preservation during Cold Storage: A Metabolomic Approach

Fonseca

Dias

Amaro

et al. 2020

Foods

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Although new storage technologies have been emerging in recent years, preservation of pear (Pyrus communis L.) remains a challenge for suppliers. Maintenance of desired organoleptic properties throughout cold storage using non-chemical strategies has been investigated and the use of edible coatings has shown potential to delay fruit quality deterioration during cold storage. Thus, the objective of this study is to evaluate the impact of pectin coatings including plant extracts, in “Rocha” pear (Pyrus communis L. cv. Rocha) preservation. A four-month pilot scale assay was performed in both dynamic controlled atmosphere (DCA) (−0.5 °C, 0.5% O2, and 0.4% CO2) and normal atmospheric (NA) conditions (2 °C). For each storage condition, the following three coatings were tested: pectin (3% w/v) (PCT), pectin (3% w/v) + strawberry tree leaves extract (9.5 mg/mL) (CT1), and pectin (3% w/v) + apple pomace extract (16 mg/mL) (CT2). Volatile compounds, potentially related to aroma or ripening status of “Rocha” pear, were monitored alongside with conjugated trienols (CTs) and maturity parameters. The combination of DCA conditions and the application of pectin coatings were able to reduce the release of Rocha pear volatiles associated with ripening status, (particularly esters and sesquiterpenes), as well as reduce CTs, which could contribute to the preservation of Rocha pear for longer periods.

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“…The CA consists of oxygen partial pressure reduction and carbon dioxide partial pressure increasing in the storage environment. This technique is worldwide used for living products storage, such as apples (Hoang et al 2011;Weber, et al 2013), pears (Larrigaudiere et al 2001;Pedreschi et al 2008;Saquet 2019), peaches (Girardi et al 2005;Murray et al 2007;Sestari et al 2008), persimmons (Burmeister et al 1997;Brackmann et al 2004), kiwis (Antunes and Sfakiotakis 2002;Brackmann et al 2012), among other fruits. However, the application of CA on a processed product, such as yerba mate, is poorly studied.…”

Section: Basic Areas Articlementioning

confidence: 99%

The isolated effect of low oxygen and high carbon dioxide on yerba mate quality keeping

et al. 2021

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The aim of this study was to evaluate the effect of controlled atmosphere storage on quality of native and cultivated yerba mate produced in Arvorezinha (RS) and São Mateus do Sul (PR) after 0, 3, 6 and 12 months of storage under ambient conditions, low oxygen (1.0 kPa) and high carbon dioxide (3.0 kPa) partial pressures. Total chlorophyll concentration reduced over the storage period regardless of the atmosphere condition, form of cultivation and production region. Total carotenoids, regardless of the form and place of cultivation, decreased until three months of storage under 1.0 kPa O 2 . Although, the O 2 reduction to 1.0 kPa maintains greener color and higher chlorophyll concentration after 12 months of storage. High carbon dioxide partial pressures (3.0 kPa) in the storage chamber increases the polyphenol concentration until six months of storage. The raw material originated from São Mateus do Sul (PR) has higher chlorophyll concentration and greener color, resulting in greater storage potential.

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Storage of pears

Cited by 58 publications

References 91 publications

Microwave and Ultrasound Pre-Treatments for Drying of the “Rocha” Pear: Impact on Phytochemical Parameters, Color Changes and Drying Kinetics

Microwave and Ultrasound Pre-Treatments for Drying of the “Rocha” Pear: Impact on Phytochemical Parameters, Color Changes and Drying Kinetics

The Impact of Plant-Based Coatings in “ROCHA” Pear Preservation during Cold Storage: A Metabolomic Approach

The isolated effect of low oxygen and high carbon dioxide on yerba mate quality keeping

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