Effect of Combination of KMnO4 Oxidation and UV-C Radiation on Postharvest Quality of Refrigerated Pears cv. ‘Ercolini’

This present study proposes an improvement for the postharvest preservation of the ‘Ercolini’ pear, a fruit that is little tested in the field, using a combination of ethylene elimination methods. The techniques used were potassium permanganate filters in devices with ultraviolet radiation and const...

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Bibliographic Details
Published in:Horticulturae 2022-11, Vol.8 (11), p.1078
Main Authors: Alonso-Salinas, Ramiro, Acosta-Motos, José Ramón, Pérez-López, Antonio J., Noguera-Artiaga, Luis, Núñez-Delicado, Estrella, Burló, Francisco, López-Miranda, Santiago
Format: Article
Language:English
Subjects:
Acidity
Air flow
Ascorbic acid
climacteric fruit
Ethylene
Flavors
Food industry
Food quality
fruit storage
Fruits
Laboratories
Light
Methods
Odors
Organoleptic properties
Oxidation
Palladium
Pears
Phenols
Porous materials
Potassium
Potassium permanganate
Pyrus communis
Sensory evaluation
Ultraviolet radiation
UV-C
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Summary:This present study proposes an improvement for the postharvest preservation of the ‘Ercolini’ pear, a fruit that is little tested in the field, using a combination of ethylene elimination methods. The techniques used were potassium permanganate filters in devices with ultraviolet radiation and constant air flow to favour the contact of ethylene with the oxidising agents. The analysis carried out included weight, diameter, firmness, soluble solids content, total acidity, maturity index, ascorbic acid concentration, total phenolic compounds, antioxidant capacity via the ORAC method and a descriptive sensory analysis using experts. In addition, the ethylene removal method was tested at two storage temperatures: 1 °C, near optimal temperature, and 8 °C, the standard temperature for transport and storage of fruit on a commercial scale. The results showed a marked improvement in the maintenance of postharvest physicochemical quality using the proposed combination of methods. The sensory analysis confirmed what was observed in the laboratory, with higher organoleptic quality values observed in pears treated with the complete system under study consisting of filter and machine, highlighting the greater presence of flavours and odours related to green fruit. Ultimately, this innovation could be highly relevant for the food industry.
ISSN:2311-7524
2311-7524
DOI:10.3390/horticulturae8111078