The effects of various treatments were evaluated for extending shelf‐life of fresh‐sliced pears. Sliced Anjou pears had browning‐free color for 30 d by dipping with 1.0% ascorbic acid and 1.0% calcium lactate, but texture was soft with juice leakage. The combination treatment of 0.01% 4‐hexylresorcinol (4‐HR), 0.5% ascorbic acid and 1.0% calcium lactate can provide 15 to 30 d shelf‐life for Anjou, Bartlett, and Bosc pears when the pears are sliced at an average ripeness of 43, 49, and 38 Newton respectively, with 2 min dipping, partial vacuum packaging, and 2 to 5 °C storage. 4‐HR residual content ranged from 1 to 7 ppm after 14 d storage. Panelists could detect a flavor difference between 0.01% 4‐HR treated pears and controls.
No takes yet. Share an insight, caveat, or question.
Dong et al. (2000) studied this question.
Synapse has enriched 3 closely related papers on similar clinical questions. Consider them for comparative context: