Effect of 1-MCP treatment and N 2O MAP on physiological and quality changes of fresh-cut pineapple

Abstract

The effects of both 1-MCP treatment of pineapples and packaging of their fresh-cut products with an alternative modified atmosphere (MA: 86.13 kPa N 2O, 10.13 kPa O 2 and 5.07 kPa CO 2) on physiological and quality changes of these minimally processed products were investigated. Fresh-cut fruit treated or not with 1-MCP were packed in Air or in MA and were stored at 4 °C for 10 d. The following parameters were monitored during storage: ripening index; O 2, CO 2 and C 2H 4 in the package headspace; firmness and colour. Microbial spoilage of MP pineapple samples was also investigated and a mathematical model based on the Zwietering modified Gompertz equation was used to obtain growth parameters of mesophilic bacteria, yeasts and moulds. The results showed that 1-MCP treatment and MAP in a N 2O enriched atmosphere had a positive combined effect on the inhibition of respiration and ethylene production of fresh-cut pineapple and on its softening delay, confirming previous findings about 1-MCP and N 2O preservative effects on fresh-cut fruit quality. This combined effect was not extended to the ripening index and colour maintenance, as MAP at 86.13 kPa of N 2O did not add any benefit to that of the 1-MCP treatment. From a microbiological point of view, N 2O MAP extended the shelf-life of the products of 3–4 d by increasing the lag phase of microbial growth.