Effect of wheat gluten-based edible coating and irradiation on quality of fresh-cut pineapple
The aim of this research was to study the effect of calcium chloride (CaCl2), wheat gluten-based edible coating and irradiation on the quality of 'Perola' fresh-cut pineapple. Slices of pineapple were treated and packed in rigid polyethylene terephthalate (PET) trays. The packages were irradiated with 2.3 kGy h-1 and the samples were stored at 5 ± 1°C. Analyses were carried out every two days for 12 days. The CaCl2 + 2.3 kGy treatment had the lowest activity of polyphenoloxidase (PPO: 19.3 U g-1 min-1) and peroxidase (PDO: 36.6 U g-1 min-1). The highest respiratory activity and ethylene production was observed for samples treated with CaCl2 + gluten + 2.3 kGy. Browning occurred for all treatments over the storage period of 12 days, with CaCl2 + gluten + 2.3 kGy showing the darkest colour (lightness: 59.7, chroma: 14.4, hue angle: 98.2). However, these same samples showed the lowest psychrotrophic (3.59 log CFU g-1 NDASH Colony Forming Units per gram), mesophiles (4.32 log CFU g-1), and molds and yeasts (4.04 log CFU g-1) counts. Salmonella and total and fecal coliforms were not found in this experiment for any treatment. CaCl2 + 2.3 kGy and CaCl2 + gluten + 2.3 kGy treatments were effective in maintaining the physicochemical and microbiological quality, respectively.
Pilon, L., Tetelboim, M.C., Gallo, C.R., Sarmento, S.B.S. and Spoto, M.H.F. (2016). Effect of wheat gluten-based edible coating and irradiation on quality of fresh-cut pineapple. Acta Hortic. 1111, 212-220
color, microorganisms, enzymes, CO2, ethylene