Fresh cut pear preservation in the Andean tropics

In Colombia, the pear (Pyrus communis) is abundant in the Andean productive system, but fruit commercialization is low compared to imported pears from subtropical zones. This study was carried out in order to develop fresh cut ripe pears as a possible healthy snack. Pear slices were placed in baskets with polyvinylidene or cellophane film. The slices were pre-treated with ascorbic acid 2% + CaCl₂ at a 1% solution, separately. The packaged pears were stored at 4°C for 3 or 6 days with a subsequent shelf-life period of 3 days at 8°C. The respiration rate, pH, soluble solids, titratable acidity (TA), flesh firmness and color were measured in each condition and treatment. The respiration rate decreased in both treatments, while the cellophane delayed the climacteric peak, as compared to the polyvinylidene. The pH increased and the TA decreased, which is usual in climacteric fruits, but the TA was higher with the cellophane because of less consumption of acid compounds. Similarly, the total soluble solids increased less with the cellophane. The texture was maintained in both packages and no significant differences were observed during storage, while a slight flesh browning appeared after 6 d in the pears stored at 4°C under polyvinylidene film or after the subsequent shelf-life at 8°C. In conclusion, the fresh cut pears can be stored in cellophane for 6 d at 4°C plus 3 days of shelf-life at 8°C.