Color and sensory changes in fresh cut pear during storage comparing ‘Coscia’ and ‘Butirra’, cultivated in southern Italy

Abstract

Pear (Pyrus communis L.) cultivars ‘Coscia’ and ‘Butirra’, cultivated in southern Italy are characterized very excellent by aroma and texture. Visual appearance is the primary descriptor that determines the acceptance of fresh-cut pears. Softening is another important quality parameter which considerably influences the acceptance of fresh-cut pears. The aim of this work was to study the effect of genotype on shelf life and quality of fresh-cut pear fruit harvested at commercial maturity stage. After cutting, pear fruit samples were stored under passive atmosphere at 5±1°C for 3, 5, 7 and 12 days. Fruit color (L*, a*, b*, ΔE), consistence, solid soluble, titratable acidity, CO2 and O2 packaging content, visual quality score, and sensory profiles, were evaluated. The results showed that genotype had a great influence on softening and change in color and sensory properties during the shelf life. The two cultivars differ mainly in speed of deterioration of texture, which has a negative influence on the change in color from white to brown.