S23 - Session P7 - Color and sensory changes in fresh cut pear during storage comparing two cvs 'Coscia' and 'Butirra', cultivated in South Italy

Authors: Alessio Allegra *, Giuseppe Sortino, Paolo Inglese, Vittorio Farina, Gregorio Gullo, Eugenia Guccione

Pear (Pyrus communis L.) cvs 'Coscia' and 'Butirra' cultivated in Southern Italy are characterized by aroma and texture very excellent. Visual appearance is the primary descriptor that determines the acceptance of fresh-cut pears. Softening is another important quality parameter whichconsiderably influence 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, CO 2 and O 2 packaging content ,visual quality score, and sensory profiles, were evaluated. The results showed that genotype had a great influence on texture losses, change colour and sensory analysis 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.