EFFECT OF HYDROGEN PEROXIDE ON QUALITY OF FRESH-CUT PINEAPPLE STORED AT 5°C
The effect of hydrogen peroxide (H2O2) as a sanitizing treatment on fresh-cut pineapple stored at 5°C was investigated. Fruits were pre-cooled overnight at 10°C prior to cutting. Treated and untreated (control) cut-fruits were immersed in 1 or 3% H2O2, packed in rigid polypropylene containers and stored at 5°C for 10 days. Analyses of colour, firmness, pH, total soluble solids (TSS), ascorbic acid and total acidity were done at 3-4 day intervals. Sensory evaluation and microbiological analysis were also monitored during the storage period. Fresh-cut pineapple treated with 3% H2O2 maintained flesh firmness better than 1% H2O2 and had the highest lightness value. No significant differences in microbial counts, physiochemical values and sensory attributes were observed between samples left untreated or treated with 1 or 3% of H2O2.
Nur Aida, M.P., Hairiyah, M., Wan Mohd Reza, W.H. and Nur Ilida, M. (2011). EFFECT OF HYDROGEN PEROXIDE ON QUALITY OF FRESH-CUT PINEAPPLE STORED AT 5°C . Acta Hortic. 902, 493-498
hydrogen peroxide, fresh-cut, 'Josapine', sanitizing, storage, quality