Abstract
Minimally processed pineapple (Ananas comosus L.) cv. Mauritius stored at cold temperature for seven days were evaluated for physicochemical, sensory and microbiological qualities. Pineapple pieces were treated with 1% sodium chloride, 1% calcium chloride, a combination of 1% sodium chloride and calcium chloride, 1% ascorbic acid, 1% citric acid, 0.1% chitosan and distilled water (control) and packed in polystyrene packages before storage. Pretreatments did not significantly affect the physicochemical properties studied. Many sensory attributes in minimally processed pineapple decreased after seven days of storage. However, sodium chloride (1%) and a combination of 1% sodium chloride and calcium chloride pretreatments resulted in maintaining a better flavour in pineapple after a seven day storage period than the rest of the treatments. Microbial counts for all treatments and the control were within safe-to-consume limits while Salmonella was not detected in any sample. Ceylon Journal of Science (Bio. Sci.) 41 (2): 151-155, 2012 DOI: http://dx.doi.org/10.4038/cjsbs.v41i2.5385
Highlights
Minimal processing technology involves cleaning, washing, trimming, coring, slicing and shredding of fruits and vegetables
The fruits of similar maturity status were selected for this study, there could be slight variations in their maturity status which might have resulted in slight variations in post harvest behaviour of fruits in different treatments
A slight variation in pH of the extracts was observed with time but the values remained within 4-5 pH range (Table 1)
Summary
Minimal processing technology involves cleaning, washing, trimming, coring, slicing and shredding of fruits and vegetables. This technology provides an advantage to the user since it renders the fruits „ready-to-eat‟ (Dharmabandu et al, 2007). Minimal processing of fruits and vegetables may increase their perishability (Dharmabandu et al, 2007) and stabilization is usually required with minimally processed food. Food processing techniques are widely used to stabilize the products and extend the storage and shelf life of fruits and vegetables (Dharmabandu et al, 2007). One major drawback of minimal processing of fresh fruits and vegetables is the occurrence of undesirable physiological changes in them. Loss of cellular integrity at the cut surface of the fruits or vegetables prevents compartmentalization of
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