Modified Atmosphere Packaging and Heat Treatment for Maintaining the Quality of Fresh-cut Pineapple (Ananas comosus)

Indira Prabasari,Indira Prabasari,W N Achsan,D L Kurniawansyah,N.A.U Hasanah,A P Andani,W N Achsan,D L Kurniawansyah,C K Setiawan

doi:10.1088/1755-1315/752/1/012024

Abstract

The research aimed to determine the effect of modified atmosphere packaging (MAP) and heat treatment to maintain the quality and prolong the shelf life of fresh-cut pineapples (Ananas comosus). The fresh-cut pineapples of cultivar “Queen” and “Cayenne” were treated with four treatments, namely (P1) MAP with 70% argon gas (Ar) and heat treatment at 40oC for 5 min, (P2) heat treatment at 40° for 5 min, (P3) MAP with 70% Ar, (P4) Control. All treatments were stored in a cooler at 10oC and measurements of physical (firmness) and chemical (total phenol, total sugar and titratable acidity) were performed on 0, 2, 4, 6, 8 and 10 days of storage. Each treatment was replicated three times and the results were analyzed using Completely Randomized Design (CRD). The results showed that the application of MAP and heat treatment either combined or individually was able to maintain the quality and prolong the shelf life of fresh-cut pineapple in both cultivars.

Highlights

Pineapple fruit (Ananas comosus (L.) Merr.) is one of the most widely consumed fruits in Indonesia and its processed products are an important export commodity
The firmness of “Cayenne” and “Queen” cultivars was measured using a hand pnetrometer and the results showed that both cultivars have the same rate of decrease in firmness during storage (Fig. 1 and 2)
Rhamnogalacturonan I, and rhamnogalacturonan II which are found in the middle lamella, which is between the cell walls

Summary

Introduction

Pineapple fruit (Ananas comosus (L.) Merr.) is one of the most widely consumed fruits in Indonesia and its processed products are an important export commodity. Pineapples are consumed fresh, but peeling the pineapple skin takes time and is impractical [2]. Freshcut pineapple is more desirable because it is considered more practical than whole pineapple. This pineapple fresh cut product has a shorter shelf life of only 1-2 days at room temperature, mostly limited by off-flavor and off-odor from physiological and microbial processes [3]. Many efforts have been made to prevent damage to post-harvest fruit, ranging from storage at low temperatures, modification of the atmosphere in commodity packaging or MAP (Modified Atmosphere Packaging), heat treatment (heat treatment), washing fruit with disinfectant solutions, to choosing the right packaging

Methods

Results

Conclusion