title: Antioxidant content of fresh-cut pears stored in high-O2 active packages compared with conventional low-o2 active and passive modified atmosphere packaging.
abstract: The antioxidant content of fresh-cut 'Flor de Invierno' ( Pyrus communis L.) pears dipped into a 0.75% w/v N-acetylcysteine + 0.75% w/v glutathione solution and packaged under 70 kPa of O2 atmospheres (HOA) was evaluated as an alternative to actively modified low-O2 atmosphere (LOA) and passively modified atmospheres (PA). Changes in color, vitamin C, individual phenolic compounds, and antioxidant activity of fresh-cut pears as well as in O2, CO2, and ethylene headspace concentrations inside the packages were assessed for 14 days at 4 degrees C. Not only did the use of antioxidants prevent browning and reduce ethylene production of fresh-cut pears, but also their application under LOA best maintained vitamin C, chlorogenic acid, and antioxidant capacity compared with HOA. The results show that the use of glutathione and N-acetylcysteine enhanced the formation of phenylpropanoids in fresh-cut pears stored under LOA.
authors.affiliation: Department of Food Technology, UTPV-CeRTA, University of Lleida, Avenida Alcalde Rovira Roure 191, 25198 Lleida, Spain.
authors.forename: Gemma
authors.initials: G
authors.lastname: Oms-Oliu
authors.forename: Isabel
authors.initials: I
authors.lastname: Odriozola-Serrano
authors.forename: Robert
authors.initials: R
authors.lastname: Soliva-Fortuny
authors.forename: Olga
authors.initials: O
authors.lastname: Martín-Belloso
mesh_terms: D000975:Antioxidants / Q000032:analysis*; D001205:Ascorbic Acid / Q000032:analysis; D003116:Color; D018857:Food Packaging / Q000379:methods*; D005638:Fruit / Q000737:chemistry*; D010100:Oxygen; D010636:Phenols / Q000032:analysis; D031989:Pyrus / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D010636:Phenols; D001205:Ascorbic Acid; D010100:Oxygen