Figures index

From

Development of a Fresh-cut Product Based on Pears and the Subsequent Evaluation of Its Shelf Life under Commercial Conditions and after a Cold Chain Break

P. Colás-Medà, M. Abadias, R. Altisent, I. Alegre, L. Plaza, V. Gilabert, R. Lacomba, I. Viñas

Journal of Food and Nutrition Research. 2016, 4(9), 582-591 doi:10.12691/jfnr-4-9-4
  • Figure 1. Overall visual quality of wedges from four pear cultivars after 7 days at 5°C treated with antioxidant solution (NS; 50 g L-1 NatureSeal® AS1) or without treatment (CK; water). The data presented are the means of the visual evaluations of three trays per treatment and cultivar, and bars represent the standard deviation of the mean
  • Figure 2. Overall visual quality of fresh-cut ‘Conference’ pear after 7 and 14 days at 5 °C treated with different antioxidant solutions (CK: distilled water; NS: 50 g L-1 NatureSeal® AS1; AsAc: 20 g L-1 (w/v) ascorbic acid, 10 g L-1 (w/v) citric acid and 10 g L-1 (w/v) calcium chloride solution; CaAs: 20 g L-1 (w/v) calcium ascorbate and 10 g L-1 (w/v) calcium chloride solution; NaAs: 20 g L-1 (w/v) sodium ascorbate and 10 g L-1 (w/v) calcium chloride solution). The data presented are the means of the visual evaluations of three trays per treatment, and bars represent the standard deviation of the mean
  • Figure 3. Ascorbic acid content of fresh-cut pears during shelf life at realistic (4 °C) and simulated cold chain break conditions (g per kg of fresh weight). The data presented are the means of three values. Different letters indicate significant differences (p < 0.05). Vertical bars represent the standard deviation of the means
  • Figure 4. Total phenolic content of fresh-cut pear during shelf life at realistic (4 °C) and simulated cold chain break conditions (g gallic acid per kg of fresh weight). The data presented are the means of three values. Different letters indicate significant differences (p < 0.05). Vertical bars represent the standard deviation of the means
  • Figure 5. Antioxidant activity of fresh-cut pears during shelf life at realistic (4 °C) and simulated cold chain break conditions (mmoles ascorbic acid equivalent per kg of fresh weight). The data presented are the means of three values. Different letters indicate significant differences (p < 0.05). Vertical bars represent the standard deviation of the means
  • Figure 6. Population of psychrotrophic microorganisms (PM), yeasts and moulds (YM), and lactic acid bacteria (LAB) (log CFU g-1) in fresh-cut ‘Conference’ pears during shelf life at realistic (4°C) and simulated cold chain break conditions. Data represent the mean of three determinations, and bars represent the standard deviation of the mean. Different letters indicate significant differences among days (p < 0.05)
  • Figure 7. Overall visual quality of fresh-cut ‘Conference’ pears during shelf life at realistic (4 °C) and simulated cold chain break conditions. The data presented are the means of the visual evaluations of three trays at each sampling time, and bars represent the standard deviation of the mean
  • Figure 8. Percentage of consumers that liked, neither liked nor disliked, and disliked the fresh-cut pear during the shelf life according to overall acceptance