Ascorbate and calcium lactate in impregnated solution were the most effective for extending the shelf life of pear. Enzymatic browning of plant tissue is most frequently inhibited by blanching or soaking of raw material in a solution of inhibitors. It seems that the method of vacuum impregnation by intensive impregnation of the tissue with a solution of enzymatic browning inhibitors or removal of oxygen from the intracellular space may contribute to the inhibition of adverse changes in product color. A more effective action in the tissue, observed for inhibitors such as citric or ascorbic acids, may constitute an alternative to sulfur compounds (IV); which frequently cause allergic reactions or alter the taste of the product. An example for the application of vacuum impregnation to inhibit enzymatic browning may be provided by a study by Perez-Cabrera et al. (2011). The authors investigated impregnation of apple slices with green apple aroma. They conducted the impregnation process in vacuum or at atmospheric pressure. Afterwards, the samples were stored in a solution at atmospheric pressure or using ultrasound technology for 2.5, 5.0 and 12.5 min. They found that the best effect is provided by the application of vacuum impregnation and vacuum impregnation combined with ultrasound treatment. Different impregnation behaviors wererecorded for alcohols and esters: the content of the former increased even after 5 min of treatment, and the other components increased until 5 min and then decreased, mainly when ultrasound treatment was applied. An advantageous effect of vacuum impregnation on aroma in the case of minimally processed pears was also reported by Perez-Cabrera et al. (2011).
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