Response of antioxidant activity and sensory quality in fresh-cut pear as affected by high O 2 active packaging in comparison with low O 2 packaging

Effects of active modified atmosphere packaging (initial O₂/CO₂: 5/5; 30/5; and 80/0) and passive packaging [initial O₂/CO₂: 20.8/0 (air)] on the antioxidant capacity and sensory quality of fresh-cut ‘Yaoshan’ pear stored at 4 °C for 12 days were investigated. Samples stored in high O₂ (30% and 80%) packages had higher phenolics and anthocyanin contents compared with those in passive and low O₂ packages. After 12 days of storage, phenolics and anthocyanin contents of 80% O₂ samples were 2.5 and 12 times, respectively, higher than those in the passive package and 3 and 2 times higher than those in low O₂ package. High O₂ modified atmosphere packaging was effective in keeping free radical scavenging capacity as measured by the DPPH assay. The sensory evaluation indicated that surface color of cut fruits were stable for at least 12 days in the high O₂ modified atmosphere packaging. The results suggested that high O₂ modified atmosphere packaging could be used to inhibit browning and prolong the shelf life of fresh-cut ‘Yaoshan’ pears in spite of more than 50% loss in vitamin C content.