Browning inhibition of fresh-cut 'Anjou', 'Bartlett', and 'Bosc' pears

Abstract

Treatments to inhibit browning and maintain quality of fresh-cut 'Anjou', 'Bartlett', and 'Bosc' pears (Pyrus communis L.) were developed. Slices of 'Anjou', 'Bartlett', and 'Bosc' pears (firmness 22, 36, and 22 N, respectively) were dipped in solutions of 4-hexylresorcinol, isoascorbic acid, N-acetylcysteine, and potassium sorbate prior to storage in air for up to 14 days at 5 °C. Inhibition of browning without loss of firmness and with no microbial growth was achieved for the three cultivars for 14 d. Inhibition of browning during 14 d storage at 5 °C was not affected by initial firmness (21-52 N) of 'Anjou' pear slices.