National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The effect of modified atmosphere packaging (MAP) with chemical treatment on physicochemical quality fresh-cut pears was investigated. Cut-pears were subjected to the following conditions: (1) MAP + Treated - (1% citric acid + 1% CaCl2) and stored in MAP at 8 ºC, (2) Treated - (1% citric acid + 1% CaCl2) and stored at room temperature and regular atmosphere, (3) MAP + Untreated - No chemical treatment and stored in MAP at 8 ºC, (4) Untreated - No chemical treatment and stored at room temperature and regular atmosphere. Changes in physiological loss of weight (PLW), firmness, pH, total soluble solids (TSS), titratable acidity, color, scanning electron microscope-energy dispersive X-ray (SEM-EDX) and sensory characteristics were evaluated at 8ºC for 8 days. Firmness and titratable acidity continuously decreased while PLW, pH, and TSS continuously increased from their initial values for all conditions. ‘L’ values decreased, ‘a’ and ‘b’ values increased during storage. Firmness and color were better maintained in MAP + Treated pear among all other samples. SEM-EDX analysis revealed that the surface of chemically treated sample was smoother than untreated sample. In the sensory test the panellists could not find any significant difference between freshly cut-pear and MAP + treated cut-pears at the end of storage period. These results suggested that fresh-cut pears could be stored maintaining its original quality for long time by chemical treatment of 1% citric acid + 1% CaCl2 in combination with MAP.
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