EFFECT OF TEMPERATURE ON QUALITY OF FRESH-CUT PINEAPPLE CULTIVAR 'TRADSEETHONG'

Temperature is the main factor affecting products, quality after fresh-cut. Fresh-cut pineapples (‘Tradseethong’) was kept at 4, 10 and 13ºC. The results showed that temperature is the important factor to determine the quality of fresh-cut pineapple. A 10ºC delayed total soluble solids, total plate count growth and reduced weight loss. Moreover, this temperature also showed the highest score of overall acceptance and had 10 days of shelf-life. Although, fresh-cut pineapple kept at 4ºC was delayed in titratable acidity and b* value changes but high contamination with total plate count found at 2 days of shelf-life.