BROWNING INHIBITION IN FRESH-CUT PEARS

Treatments to control browning and maintain quality of fresh-cut pears were evaluated. Pear wedges were dipped in solutions containing sodiu m erythorbate, CaCl2 and 4-hexylresorcinol; packed in air or with a mo dified atmosphere (MAP); and stored at 4 degrees C. Samples were evalu ated for browning, microbial spoilage, and presence of off-flavors or loss of firmness. For treatments to be successful, pears had to be abo ve a minimum firmness of 4 kg (d'Anjou) or 5 kg (Bartlett) when treate d. Inhibitor treatments, in conjunction with MAP, controlled browning and maintained quality of fresh-cut Bartlett and d'Anjou (but not Bose pears) for 12-14 days.