Quality changes in fresh-cut 'Rocha' pear as affected by oxygen levels in modified atmosphere packaging and the pH of antibrowning additive

► Low oxygen modified atmosphere packaging (MAP) did not affect quality attributes linked to metabolism. ► Respiratory behavior of fresh-cut pear predicted the lack of effect of low-oxygen modified atmosphere packaging. ► The effect of low oxygen on browning is significant but has no practical relevance. ► Sensory assessment of taste was not affected by MAP oxygen levels. ► pH of the antibrowning solution significantly affected browning but not other quality attributes.