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Minimal Processing Characteristics of Asian Pears in Relation to Storage Duration  

성종환 (밀양대학교 식품학과)
Publication Information
Food Science and Preservation / v.10, no.3, 2003 , pp. 272-277 More about this Journal
Abstract
This study was conducted to determine the minimal processing characteristics as affected by the storage duration of whole Asian pears(Pyrus pyrifolia Nakai cv. Niitaka). Before and after storage for 4 months under air at 0$^{\circ}C$, whole pears were sliced, placed in unsealed plastic bags, and kept for 4 days at 10$^{\circ}C$. Storage of whole pears increased the initial levels of electrolyte leakage, total phenols and browning index and decreased the initial content of vitamin C in pear slices. Slices from stored pears maintained higher respiration rate compared with slices from non-stored pears during keeping. The increase of electrolyte leakage, browning index and microbial number and the decrease of total phenol in slices during keeping were more fast in slices from stored pears than in those from non-stored pears. These results suggest that the minimal processing characteristics of ‘Niitaka’ pears are depending upon storage duration.
Keywords
pears; minimal processing; storage; browning;
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