EFFECTS OF ASCORBIC AND LACTIC ACIDS ON QUALITY OF FRESHCUT PINEAPPLE (ANANAS COMOSUS)

Abstract

This study determined the antimicrobial efficacy of ascorbic and lactic acids on freshcut pineapple and evaluated the physicochemical and sensory qualities of the produce. Freshly harvested ripening ‘Queen’ pineapple fruits (about 25% shell yellowing) were obtained from a local plantation, peeled, and sliced as commercially practiced. Ascorbic and lactic acids were applied at 1.5-2.5% as 2 min dip, with 150 ppm chlorine and distilled water as 2 min dip as control. Product samples were packed in sterile resealable 50 I¼m-thick polyethylene bag and stored at 7-10°C for five days. Lactic acid was more effective than ascorbic acid in reducing aerobic and coliform bacteria as well as yeast and mold population. The antimicrobial activities of organic acids were comparable to chlorine after 3 h from treatment but were much better than chlorine after five days of storage. The physicochemical and sensory qualities of freshcut pineapple were not adversely affected by the treatments.