engleski

Browning inhibition in fresh-cut Packhams Triumph pears by sodium hexametaphosphate treatment

Production of fresh-cut products has dramatically increased in recent years. Some products such as pears are subject to enzymatic browning which, if not controlled, gives the final product a low commercial value. Additionally, fresh-cut pears may be subject to rapid tissue breakdown during storage. Packhams Triumph wedges were dipped in solutions containing 1.0, 2.0, and 3.0 % ascorbic acid, 0.5, 1.0, 2.0, and 3.0 % citric acid, and 0.5, and 1.0 % sodium hexametaphosphate for 2 minutes. Wedges were then placed in plastic boxes and covered with plastic film (with a several perforations), each holding 8 wedges. Samples were stored at 4 oC for up to 12 days. Effectiveness of browning inhibitor solutions was evaluated by tristimulus colorimetry (MINOLTA CR-300, Japan) of cut surface of wedges and by visual observation of cut surface. Wedges treated with dip containing hexametaphosphate showed no browning for 12 days, whereas formulations without hexametaphosphate failed within 4 days, depending on browning inhibitor formulation used. Addition of 0.2 % CaCl2 in some formulations enhanced browning inhibitor performance and also prevented loss of firmness. Visual observations for tissue breakdown showed a significant difference between pear wedges treated with browning inhibitor formulations with and without CaCl2, the former appearing fresh with sharp edges, and the latter appearing collapsed, translucent and slimy to touch. These results demonstrate that browning in fresh-cut Packhams Triumph pears can be prevented by treatment with GRAS browning inhibitors. However, further investigations are required in order to determine the effects of pear ripeness and to improve other processing conditions such as the optimal pH of browning inhibitor formulations and packaging methods.

fresh-cut; pears; browning inhibitors; hexametaphosphate

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