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.
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Buta et al. (2000) studied this question.