Browning Inhibition in Fresh‐Cut Pears

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Abstract
Treatments to control browning and maintain quality of fresh‐cut pears were evaluated. Pear wedges were dipped in solutions containing sodium erythorbate, CaCl2 and 4‐hexylresorcinol; packed in air or with a modified atmosphere (MAP); and stored at 4°C. Samples were evaluated for browning, microbial spoilage, and presence of off‐flavors or loss of firmness. For treatments to be successful, pears had to be above a minimum firmness of 4 kg (d'Anjou) or 5 kg (Bartlett) when treated. Inhibitor treatments, in conjunction with MAP, controlled browning and maintained quality of fresh‐cut Bartlett and d'Anjou (but not Bosc pears) for 12–14 days.