Effects of Simulated Shelf-life Conditions on Consumer Acceptance and Weight Loss in ‘Clapp’s Favorite,’ ‘Bartlett,’ ‘Flemish Beauty,’ ‘Bosc’ and ‘Anjou’ Pears
DOI:
https://doi.org/10.71318/apom.1988.42.3.76Abstract
Fruit of ‘Clapp’s Favorite,’ ‘Bartlett,’ ‘Flemish Beauty,’ ‘Bosc and ‘Anjou (Buerre d’)’ were stored in simulated shelf-conditions (5, 18, 22 and 26°C) and consumer acceptance and weight loss were evaluated over 15 days. The 5°C treatment (refrigerator) produced the poorest quality pears. ‘Bartlett’ pears had a slower decline in quality with increasing temperature. ‘Anjou’ had higher quality at 18°C than at 22 and 26°C from the third day to the end of the study. ‘Bosc’ and ‘Anjou’ attained the highest quality and sustained it for the longest period of time compared to the other cultivars. Weight loss increased with temperature in all cultivars and was most rapid with ‘Clapp’s Favorite’ and ‘Bartlett.’.
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