Influence of maturity and storage period on physical and biochemical characteristics of pear during post cold storage at ambient conditions

Influence of maturity and storage period on physical and biochemical characteristics of pear during post cold storage at ambient conditions

The fruits of semi-soft pear ( Pyrus communis ) cv. Punjab Beauty harvested at three different harvest dates were stored at 0–1 0 C temperature with 90–95 % Relative Humidity for 30, 45, 60 and 75 days to assess the physical and chemical changes during storage. After every storage interval, the frui...

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Veröffentlicht in:Journal of food science and technology 2015-08, Vol.52 (8), p.5352-5356
Hauptverfasser: Kaur, Kirandeep, Dhillon, W. S.
Format: Artikel
Sprache:eng
Schlagworte:
Ambient temperature
Analysis
Biochemistry
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Cold storage
Food preservation
Food processing industry
Food quality
Food Science
Fruits
Harvest
Horticulture
Humidity
Nutrition
Original
Original Article
Physiology
Refrigeration
Relative humidity
Studies
Variance analysis
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Zusammenfassung:The fruits of semi-soft pear ( Pyrus communis ) cv. Punjab Beauty harvested at three different harvest dates were stored at 0–1 0 C temperature with 90–95 % Relative Humidity for 30, 45, 60 and 75 days to assess the physical and chemical changes during storage. After every storage interval, the fruits were removed and kept at room temperature for 3 and 6 days to study the shelf life of fruits. Immature fruits always had the highest values of flesh firmness; optimum-mature fruits had the next and over-mature fruits the lowest at each corresponding sampling period during storage. The fruits harvested at optimum stage of maturity exhibited significantly ( p  
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-014-1620-3