Claim · model-written summary
Among four retailing methods, 4 C with stretch PE film packaging gave the best pear quality.
- Treatment
- 4°C with stretch PE film packaginge0
- Outcome
- quality of pearse0
- Direction
- the beste0
- Comparator
- four retailing methodse0
PyrusNot reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“pears”
e0“The quality of pears used 4°C with stretch PE film packaging method was the best among four retailing methods”
Title
YAN, C.; LIU, S.; JIA, L.; et al. Institut International du Froid 2015. doi:10.18462/iir.icr.2015.0360
Other claims from this paper (9)
- Observation Forced-air cooling reduced pears from 26.8 C to 3.5 C in a precooling time of 230 min.
- Observation Sensory evaluation scores were 8.9 after forced-air cooling, 8.8 after 5 days storage and 8.1 after 20 days transportation at 0 C in microporous film cartons.
- Observation After 4 days retailing the pear sensory evaluation was 7.9.
- Observation After 4 days retailing the pear weight loss was 0.89%.
- Observation After 4 days retailing the pear firmness was 26.47 N.
- Observation After 4 days retailing the pear soluble solid content was 12.43%.
- Observation After 4 days retailing the pear titratable acidity was 0.117%.
- Observation After 4 days retailing the pear Vitamin C content was 9.12 mg/100g.
- Observation After 4 days retailing the pear soluble sugar content was 5.7%.