Combined Effect of a Low Permeable Film and Edible Coatings or Calcium Dips on the Quality of Fresh‐Cut Pineapple

Abstract

AbstractThis work investigates the effectiveness of alginate and chitosan edible coatings and ascorbate and lactate calcium salts combined with a low permeable film to maintain the quality of fresh‐cut pineapple through 15 days at 4C. Respiration rate, color, firmness, pH, ripening index, juice leakage, total soluble solids in juice leakage and ascorbic acid content were measured. Neither chitosan nor alginate coatings reduce the respiration rate of fresh‐cut pineapple and oxygen values of less than 2% were obtained at the end of the storage. Significant correlations were found between ripening index, pH and luminosity, indicating that these parameters could point to the quality of the pineapple. According to our findings, a calcium lactate dip combined with the use of low permeable film retards the ripening process and reduces the loss of luminosity, enhancing the quality of fresh‐cut pineapple for up to 15 days at 4C.Practical ApplicationsThe juice leakage and color changes are the major causes of deterioration of fresh‐cut pineapple during storage time. Edible coatings and calcium dips are commonly used to prolong the shelf life of fresh‐cut fruits. The present study demonstrates that neither alginate nor chitosan slow down the gas exchange of fresh‐cut pineapple tissue. Calcium lactate prolongs the shelf life of fresh‐cut pineapple by preventing juice leakage production and luminosity reduction. Calcium lactate dips are simple treatments that can improve the marketability of fresh‐cut pineapple.