Application of hurdle technology on fresh cut packaged pears

With the growing interest in ready-to-eat foods, new techniques are also needed to preserve food quality. In food technology, freshly cut fruits and vegetables can be stored for longer periods of time by using combined methods called hurdle technology. The aim of this study was to investigate the use of hurdle technology for fresh-cut Deveci pears and to investigate changes in microbial, physical and physicochemical quality criteria during storage. In this context, sliced pears were subjected to processes such as ultrasonication, ascorbic acid treatment, washing with water, sodium metabisulfit application, then samples were packaged in stretch film coated polystyrene (PS) packages and stored at refrigerator temperature (+4°C) for 0-7 days. According to the results, especially sodium metabisulfite application had the most positive effect on darkening during storage process where the least decrease in L* values in pears were observed. There was a slight increase in hardness values due to moisture loss in all samples during storage. The highest weight loss was determined especially in methabisulfite applied samples with 15.19% moisture loss after 7 days storage depending on storage period. Total viable count and total yeast mold counts showed that microbial load of Deveci pears were in acceptable level and slightly increased during storage. Sensory analysis revealed that odor was one of the important quality criteria for Deveci pears immediately after the process and since the methabisulfite application perceived negatively for the consumers at the beginning of storage. As a result of storage, it was determined that color and hardness criteria were important parameters for consumer acceptance for fresh-cut Deveci pears.