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

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