Physicochemical, antioxidative and sensory properties of pre-treated sliced pear cultivar during frozen storage

Pear is a typical fruit of temperate zones with high nutritive values and organoleptic properties, but when this fresh being harvested, it will undergo chemical changes which can cause spoilage product deterioration. Freezing could be as preservative method to maintain quality attributes (colour, texture) produce that change over time. The purpose study determine ascorbic acid content antioxidant activity frozen treated osmotic solution. Pears were pre-treated blanching, both blanching solution prior freezing. Two varieties pear are Asian Packham analyzed for physicochemical (colour texture), antioxidative properties (ascorbic content, total phenolic content) sensory acceptability. pears subjected different pre-treatments freezing such during storage. results showed colour significantly affected by treatment in contrast texture Ascorbic was recorded the highest (6.38 ± 0.96 mg/100 g) after compared pear, (4.62 1.15 found storage, tested day 1 When treatment, using DPPH assay exhibited (84.61 0.69 %) contains scavenging on 1, while (67.63 2.37 3. Using seven-point hedonic scale, acceptability shows highly rated among consumers overall acceptance 5.80 0.85. Thus, combination pre-treatment helps retain period