Abstract
ABSTRACT: Fresh‐cut fruit slices prepared from partially ripened Bartlett pears had longer shelf life than those from Bosc, Anjou, and Red Anjou pears. Pear fruit ripeness, based on flesh firmness of 44 to 58 N, is optimal for fresh‐cut pear slice processing. Pear slices derived from smaller size fruit (122 to 135 g) have greater cut surface discoloration and deteriorate more rapidly than slices derived from larger fruit (152 g). Recently harvested Bartlett pear fruit and whole pears held at –1 °C in a controlled atmosphere of 2%O 2 + 98%N 2 had a longer post‐cutting shelf life than those held in air at –1 °C for the same duration. Cut surface browning, flesh softening, and surface dehydration of the slice cut surface were all contributors to loss of product quality.
Abstract from the paper’s OpenAlex record, shown for indexing and research. Copyright remains with the authors or the publisher. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 11
Claim · model-written summary
Partially ripened Bartlett pear slices had longer shelf life than Bosc slices.
PyrusOrganisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fresh‐cut fruit slices prepared from partially ripened Bartlett pears had longer shelf life than those from Bosc, Anjou, and Red Anjou pears”
Claim · model-written summary
Partially ripened Bartlett pear slices had longer shelf life than Anjou slices.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fresh‐cut fruit slices prepared from partially ripened Bartlett pears had longer shelf life than those from Bosc, Anjou, and Red Anjou pears”
Claim · model-written summary
Partially ripened Bartlett pear slices had longer shelf life than Red Anjou slices.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fresh‐cut fruit slices prepared from partially ripened Bartlett pears had longer shelf life than those from Bosc, Anjou, and Red Anjou pears”
Claim · model-written summary
The authors identify 44 to 58 N flesh firmness as optimal ripeness for fresh cut pear processing.
- Taxon
- Pear
_Poirier_Fleurs_et_feuilles.jpg?width=60)
Pyrus communise0 - Outcome
- optimal for fresh‐cut pear slice processinge0
- Value
- 44 to 58 Ne0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_Poirier_Fleurs_et_feuilles.jpg?width=500)
Verbatim
e0“Pear fruit ripeness, based on flesh firmness of 44 to 58 N, is optimal for fresh‐cut pear slice processing”
Claim · model-written summary
Slices from smaller fruit discolored more than slices from larger fruit.
- Taxon
- PearPyrus communise0
- Material
- smaller size fruite0
- Outcome
- cut surface discoloratione0
- Direction
- greatere0
- Value
- 122 to 135 ge0
- Qualifier
- 152 ge0
- Comparator
- larger fruite0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Pear slices derived from smaller size fruit (122 to 135 g) have greater cut surface discoloration and deteriorate more rapidly than slices derived from larger fruit (152 g)”
Claim · model-written summary
Slices from smaller fruit deteriorated faster than slices from larger fruit.
- Taxon
- PearPyrus communise0
- Material
- smaller size fruite0
- Outcome
- deterioratee0
- Direction
- more rapidlye0
- Value
- 122 to 135 ge0
- Qualifier
- 152 ge0
- Comparator
- larger fruite0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Pear slices derived from smaller size fruit (122 to 135 g) have greater cut surface discoloration and deteriorate more rapidly than slices derived from larger fruit (152 g)”
Claim · model-written summary
Recently harvested Bartlett pears had longer post cutting shelf life than pears stored in air.
- Taxon
- pearPyrus communise0
- Material
- Bartlette0
- Treatment
- Recently harvestede0
- Outcome
- post‐cutting shelf lifee0
- Direction
- longere0
- Comparator
- held in air at –1 °Ce0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Recently harvested Bartlett pear fruit and whole pears held at –1 °C in a controlled atmosphere of 2%O 2 + 98%N 2 had a longer post‐cutting shelf life than those held in air at –1 °C for the same duration”
Claim · model-written summary
Controlled atmosphere stored whole pears had longer post cutting shelf life than pears held in air.
- Taxon
- pearPyrus communise0
- Treatment
- held at –1 °C in a controlled atmosphere of 2%O 2 + 98%N 2e0
- Outcome
- post‐cutting shelf lifee0
- Direction
- longere0
- Comparator
- held in air at –1 °Ce0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Recently harvested Bartlett pear fruit and whole pears held at –1 °C in a controlled atmosphere of 2%O 2 + 98%N 2 had a longer post‐cutting shelf life than those held in air at –1 °C for the same duration”
Claim · model-written summary
Cut surface browning contributed to pear slice quality loss.
- Taxon
- PearPyrus communist0
- Organ / stage
- slice cut surfacee0
- Outcome
- loss of product qualitye0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Cut surface browning, flesh softening, and surface dehydration of the slice cut surface were all contributors to loss of product quality”
t0“Pear Slices”
Claim · model-written summary
Flesh softening contributed to pear slice quality loss.
- Taxon
- PearPyrus communist0
- Organ / stage
- slice cut surfacee0
- Outcome
- loss of product qualitye0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Cut surface browning, flesh softening, and surface dehydration of the slice cut surface were all contributors to loss of product quality”
t0“Pear Slices”
Claim · model-written summary
Surface dehydration contributed to pear slice quality loss.
- Taxon
- PearPyrus communist0
- Organ / stage
- slice cut surfacee0
- Outcome
- loss of product qualitye0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Cut surface browning, flesh softening, and surface dehydration of the slice cut surface were all contributors to loss of product quality”
t0“Pear Slices”
The same questions in other papers
storage · quality: postharvest · Pyrus communis (pear)Positive and negative results
19 papers in the same direction as this paper · 2 in the opposite direction
- negative
- negative
- positive
18 papers more in this group
See all 22 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.