Optimization of processing of fresh‐cut pear

BACKGROUND: Successful processing of pears to render fresh‐cut fruits requires a thorough knowledge of their sensitivity to browning reactions, their respiratory metabolism, and their behaviour under modified atmosphere packaging. RESULTS: First, three different varieties of pear (Williams, Conference, Passacrassana) that had reached their commercial ripening stage were evaluated for suitability for minimal processing. Two antioxidant treatments were tested (treatment 1: 2% ascorbic acid + 1% citric acid + 1% CaCl 2 ; treatment 2: 2% ascorbic acid + 0.01% 4‐hexylresorcinol + 1% CaCl 2 ) to decide which one was the most effective against enzymatic browning. Finally, a modified atmosphere packaging was designed after two previous tests: measurement of respiratory activity of the peeled and cut pear at three temperatures (4, 15 and 25 °C); and evaluation of fruit tolerance to three different atmospheric compositions (21% O 2 + 10% CO 2 ; 2% O 2 + 0% CO 2 ; 2% O 2 + 10% CO 2 ). CONCLUSIONS: Conference pear was found to be the most suitable variety. Among the antioxidant treatments the one consisting of ascorbic acid, 4‐hexylresorcinol and CaCl 2 was proven to be the most effective against browning. The samples were packaged in a modified atmosphere with a composition of 10% O 2 + 10% CO 2 + 80% N 2 .