FACTORS AFFECTING THE POST-CUTTING LIFE AND QUALITY OF MINIMALLY PROCESSED PINEAPPLE

A. Marrero, A.A. Kader
Sliced pineapple has been shown to have a post-cutting life that is strongly influenced by temperature, from a few hours at 20°C to more than five weeks at 1°C (O´Hare, 1994). O´Connor-Shaw et al. (1994) reported that pineapple cubes, stored in polypropylene containers at 4°C, kept their sensory attributes for 7 days, but after 11 days showed brown discoloration, and after 14 days off-odors and softening were apparent. Spoilage is associated with an increase in respiratory activity, due to the growth of microbial flora (Iversen et al., 1989). Prolonged storage of intact pineapple fruits at temperatures below 12°C leads to the appearance of chilling injury symptoms, a problem that can be alleviated by the use of controlled or modified atmospheres (Paull et al., 1985; Chitarra et al., 1999). The aim of this work was to determine the suitability of “Champaka” pineapple for fresh-cut processing and to study the influence of refrigerated and controlled and modified atmosphere storage on the post-cutting life and quality of the product.
Marrero, A. and Kader, A.A. (2001). FACTORS AFFECTING THE POST-CUTTING LIFE AND QUALITY OF MINIMALLY PROCESSED PINEAPPLE. Acta Hortic. 553, 705-706
DOI: 10.17660/ActaHortic.2001.553.175
https://doi.org/10.17660/ActaHortic.2001.553.175
Controlled atmosphere, modified atmosphere, oriented polystyrene, Mylar®, sensory evaluation
English
553_175
705-706

Acta Horticulturae