Quality of fresh-cut pears (Pyrus bretschneideri Rehd cv. Huangguan) coated with chitosan combined with ascorbic acid and rosemary extracts

Issue Date

3-2010

Abstract

The combined effects of chitosan coating plus antioxidants on the quality of fresh-cut 'Huangguan' pears (Pyrus bretschneideri Rehd) were investigated. Pear wedges were immersed in 2% (w/v) chitosan solution with 0.03% rosemary or in 0.5% (w/v) ascorbic acid, followed by dipping in 2% (w/v) chitosan solution. Physico-chemical and sensory qualities of the fruits were evaluated during 3 d of storage at 20 °C. Results indicated that chitosan + rosemary and ascorbic acid + chitosan improved the preservation of fresh-cut pear compared with the control. Compared with ascorbic acid + chitosan, chitosan + rosemary suppressed polyphenol oxidase activity and reduced the loss of phenolic content, retained higher L and h values, and scored higher for color and visual appearance. No significant differences in electrolyte leakage, soluble solids content, pH, firmness and weight loss were observed between the two treatments. Ascorbic acid sharply increased in the coated samples after pretreatment with 0.5% ascorbic acid. Data obtained in this study suggest that chitosan incorporated with rosemary improved the antioxidant protection and sensory qualities of fresh-cut pears, providing a great advantage in the reduction of browning, which is the main problem of quality deterioration in fresh-cut produce.

Source or Periodical Title

Philippine Agricultural Scientist, The (Formerly: The Philippine Agriculturist)

ISSN

0031-7454

Volume

93

Issue

1

Page

66-75

Document Type

Article

College

College of Agriculture and Food Science (CAFS)

Frequency

quarterly

Physical Description

tables , references

Language

English

Subject

ascorbic acid, browning, chitosan, firmness, fresh-cut pears, rosemary

En – AGROVOC descriptors

PYRUS; CHITOSAN; ASCORBIC ACID; ANTIOXIDANTS; ROSEMARY; ORGANOLEPTIC ANALYSIS; FIRMNESS; CHEMICOPHYSICAL PROPERTIES

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