EFFECT OF FORCED-AIR COOLING, LOW TEMPERATURE STORAGE AND TRANSPORTATION, FOUR RETAILING METHODS ON QUALITY OF PEARS

摘要

The effect of forced-air cooling, 5 days storage and 20 days transportation packed with microporous film in carton at 0°C, four retailing methods ( 4°C with stretch polyethylene (PE) film packaging, 4°C without packaging, 20°C with stretch PE film packaging, 20°C without packaging) for 4 days on the quality of pears were studied. The results showed that precooling time of pears by forced-air cooling from 26.8°C down to 3.5°C was 230min. The sensory evaluations of forced-air cooling, 5 days storage and 20 days transportation packed with microporous film in carton at 0°C were 8.9, 8.8, 8.1. respectively. The quality of pears used 4°C with stretch PE film packaging method was the best among four retailing methods. The sensory evaluation, weight loss, firmness, soluble solid content, titratable acidity, the contents of Vitamin C and soluble sugar of pears after 4 days retailing were7.9, 0.89%, 26.47N, 12.43%, 0.117%, 9.12mg/100g and 5.7%, respectively.