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


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