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Quality and internal characteristics of Huanghua pears (Pyrus pyrifolia Nakai, cv. Huanghua) treated with different kinds of coatings during storage |
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| Authors: | Ran Zhou Yun Mo Yunfei Li Yanyun Zhao Guixiang Zhang Yunsheng Hu |
| Affiliation: | aInstitute of Refrigeration & Cryogenic Engineering, Shanghai Jiao Tong University, Shanghai, China bDepartment of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 201101, China cDepartment of Food Science & Technology, Oregon State University, Corvallis, USA dDepartment of Radiology, Shanghai Jiao Tong University Affiliated First People's Hospital, Shanghai, China |
| Abstract: | We studied the quality and internal changes in Huanghua pears (Pyrus pyrifolia Nakai, cv. Huanghua) coated with shellac, Semperfresh™ (sucrose polyester base coating), and carboxymethyl chitosan (CMC) during cold storage (4 °C). The changes in respiration rate, weight loss, cell membrane permeability and texture profile analysis (TPA) such as hardness, brittleness and chewiness were recorded periodically for up to 60 days after harvest to compare the effects of the applied coatings. Magnetic resonance (MR) imaging was used to inspect the internal characteristics of pears after storage. The soluble solids contents (SSCs), titratable acidity (TA), ascorbic acid concentration, and taste scores were also measured. Our data suggest that shellac coating was more effective in reducing the respiration rate and weight loss and in maintaining the quality of pears than Semperfresh and CMC coatings. |
| Keywords: | Huanghua pears Coatings Cold storage Quality TPA Magnetic resonance imaging |
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