Marketability of ready-to-eat cactus pear as affected by temperature and modified atmosphere

In order to increase the diffusion of cactus pear
fruits, in this study, the proper maturity index for peeling and
processing them as ready-to-eat product was evaluated and
characterized. Thereafter, the effects of different storage
temperatures and modified atmosphere conditions on the
marketability of ready-to-eat cactus pear were studied. The
storage of ready-to-eat fruits at 4 °C in both passive (air) and
semi-active (10 kPa O2 and 10 kPa CO2) modified
atmosphere improved the marketability by 30%, whereas
the storage at 8 °C caused a dangerous reduction in O2
partial pressure inside modified atmosphere packages, due to
fruits' increased metabolic activity. Avery low level of initial
microbial growth was detected, while a severe increase in
mesophilic and psychrophilic bacteria was shown in control
samples at both temperatures during storage; an inhibitory
effect of modified atmosphere on microbial growth was also
observed. In conclusion, modified atmosphere improved
only the marketability of fruits stored at 4 °C; whereas the
storage at 8 °C resulted in deleterious effects on the ready-to eat
fruits, whether stored in air or in modified atmosphere.