Effect of harvest maturity on quality of fresh-cut pear salad |
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| Authors: | Jinhe Bai Pinshan Wu John Manthey Kevin Goodner Elizabeth Baldwin |
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| Institution: | 1. CSIRO Animal, Food and Health Sciences, 671 Sneydes Rd, Melbourne, VIC 3030, Australia;2. Technical University of Berlin, Germany;3. Department of Agriculture, Fisheries and Forestry (DAFF), Coopers Plains, QLD 4108, Australia;4. Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), University of Queensland, St Lucia, QLD 4072, Australia;5. CSIRO Animal, Food and Health Sciences, Coopers Plains, QLD 4108, Australia |
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| Abstract: | Texture of an unripe pear is firm and crisp, similar to an apple. However, at the crisp stage, the flavor of pears is flat. This study evaluated the effect of harvest maturity on the quality of fresh-cut pear salad. Fruit were harvested at commercial maturity and 1-month delayed. After 2 and 5 months (1 and 4 months for delayed-harvest fruit) storage at ?1 °C, fruit were sliced into 8–12 wedges per fruit, dipped in an antibrowning solution, packaged in Ziploc bags and stored at 1 °C for up to 21 d. Delayed-harvest fruit were larger in size (≈20% increase in weight), had lower flesh firmness (≈17% decrease), lower titratable acidity content (≈20% decrease), and lower phenolic content (≈45% and 13% decreases in pulp and peel, respectively). There was no significant difference in soluble solids content. After 2 months storage, ethylene production and respiration rate were initially lower in the slices from delayed-harvest fruit, but tended to become similar after 7 d in storage at 1 °C. Delayed-harvest fruit had lower hydroxycinnamic acids and flavanols, and higher ester, alcohol, and aldehyde volatile compounds after 2–5 months storage. The results indicated that fruit salad produced with delayed-harvest pears had less browning potential and better flavor. Sensory evaluation results showed that about 80% of the panel liked slices from delayed-harvest fruit over commercial harvested, especially in terms of visual quality (65–85%), sweetness (75–95%), taste (70–80%), and overall quality (75–80%) during 21 d storage at 1 °C. The cut surface of slices appeared dry in delayed-harvest fruit when processed after 5 months in storage. However, sensory evaluation showed that panels still preferred the delayed-harvest fruit. |
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