Shelf-life extension of fresh-like ready-to-use pear cubes

Minimally processed fruit and vegetables are generally more perishable than the original raw materials due to the injury stresses during preparation t hat greatly increase tissue respiration and lead to deterioration through v arious biochemical pathways. In this paper, the effects of low intensity bl anching treatments on enzymatic and microbiological stability on the fresh- like quality of ready-to-use pear cubes has been evaluated. Blanching treat ments as well as packaging were carried out both in aseptic and in non-asep tic conditions. The combination of low intensity blanching with superficial enzymatic treatments has been carried out. The results confirm that the co mbination of a mild heat treatment (3 min at 95 degrees C) under aseptic co nditions is enough to enhance the stability of this minimally processed pro duct with an acceptable reduction in the texture. The superficial treatment with lysozyme did not result in an improvement in the stability of the bla nched pear cubes during storage under refrigerated conditions. (C) 1999 Soc iety of Chemical Industry.