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.