Y. Nor Hanis Aifaa, O. Zaulia, M.P. Nur Aida, M. Habsah, M.N. Azhar, M.Z. Zaipun
The rationale of this study was to observe the quality acceptance of ‘Josapine’ pineapple fruit exported by sea shipment which later will be marketed as fresh-cut fruit. The temperatures, 10 and 2°C, used in this study represent the actual storage temperature of ship containers and retail market refrigeration systems, respectively. Firmness of the flesh was slightly decreased during storage at 10°C and after minimal processing and storage at 2°C. The pH value of fresh-cut fruit was higher, whilst the titratable acidity (TTA) decreased with duration of storage. The TSS value was maintained during storage at both at 10 and 2°C. For fruit previously stored at 10°C for 2 weeks, blackheart symptoms were slightly visible in fresh-cut pineapple after 2 weeks storage at 2°C. Blackheart symptoms were visible in fruits previously stored for 3 weeks at 10°C. Symptoms of blackheart were also observed in fresh-cut pineapple after 1 week storage at 2°C. Higher standard plate count (SPC) was observed with prolonged storage of whole pineapple fruits at 10°C. However, the coliforms count was undetectable after 3 weeks removal from 10°C.
Nor Hanis Aifaa, Y., Zaulia, O., Nur Aida, M.P., Habsah, M., Azhar, M.N. and Zaipun, M.Z. (2011). EFFECT OF STORAGE DURATION ON THE QUALITY OF FRESH-CUT 'JOSAPINE' PINEAPPLE. Acta Hortic. 902, 479-486
DOI: 10.17660/ActaHortic.2011.902.61
quality, before fresh-cut, pineapple, different storage

Acta Horticulturae