Application of high pressure argon treatment to maintain quality of fresh-cut pineapples during cold storage

Abstract

High pressure (HP) argon (Ar) treatment was applied to preserve fresh-cut pineapples at 4°C. The effects of treatment temperature (2–10°C), time (30–120min) and pressure (0.5–4.5MPa) on the efficiency of pressurized Ar treatment was studied to determine the optimum conditions. Temperature in the range of 2–6°C did not significantly affect the efficacy of the pressurized Ar treatment. A combination of pressure–time of pressurized Ar treatment at 1.6–2.2MPa for 43–65min was found to be the optimum processing conditions for the preservation of pineapple slices. Samples treated at optimum condition (1.8MPa, 60min) were stored at 4°C for 20days to evaluate the effect of HP Ar treatment on nutritional components, microbial growth, sensory quality, membrane permeability and microstructure. A shelf life extension of 6days was achieved by applying HP Ar treatment for fresh-cut pineapples during cold storage in air or in modified atmospheric packaging.