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Changes in Physicochemical and Organoleptic Qualities of 'Niitaka' Pears during Controlled Atmosphere Storage  

Chung, Hun-Sik (Department of Food Science & Technology, and Food & Bio-industry Research Institute, Kyungpook National University)
Kim, Sung-Hwan (Department of Food Science & Technology, and Food & Bio-industry Research Institute, Kyungpook National University)
Chang, Eun-Ha (Department of Food Science & Technology, and Food & Bio-industry Research Institute, Kyungpook National University)
Youn, Kwang-Sup (Department of Food Science & Technology, Catholic University of Daegu)
Seong, Jong-Hwan (Department of Food Science, Miryang National University)
Choi, Jong-Uck (Department of Food Science & Technology, and Food & Bio-industry Research Institute, Kyungpook National University)
Publication Information
Korean Journal of Food Science and Technology / v.35, no.5, 2003 , pp. 865-870 More about this Journal
Abstract
The effects of storage atmosphere on the physicochemical and organoleptic properties of Asian pears (Pyrus pyrifolia Nakai cv. Niitaka) were investigated. The pears were stored at $0^{\circ}C$ for up to 8 months under CA conditions (3 kPa $O_2$＋1 kPa $CO_2$, 1 kPa $O_2$+5 kPa $CO_2$, 1 kPa $O_2$+1 kPa $CO_2$) controlled by a static system or air (21 kPa $O_2$+0 kPa $CO_2$). CA conditions retarded the loss of weight, flesh firmness, organoleptic properties (appearance, aroma, sweetness, texture), and the development of injuries in the fruits during storage. Low $O_2$ plus high $CO_2$ conditions maintained the highest flesh firmness. In addition, low $O_2$ reduced injuries more than the other conditions. Skin color (lightness, chroma, hue), soluble solids, titratable acidity, pH and vitamin C were unaffected by storage atmosphere.
Keywords
Asian pear; controlled atmosphere; low oxygen; quality;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
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