Abstract
The influences of storage temperature and modified O 2 and CO 2 concentrations in the atmosphere on the post-cutting life and quality of fresh-cut pineapple ( Ananas comosus) were studied. Temperature was the main factor affecting post-cutting life, which ranged from 4 days at 10 °C to over 14 days at 2.2 and 0 °C. The end of post-cutting life was signaled by a sharp increase in CO 2 production followed by an increase in ethylene production. The main effect of reduced (8 kPa or lower) O 2 levels was better retention of the yellow color of the pulp pieces, as reflected in higher final chroma values, whereas elevated (10 kPa) CO 2 levels led to a reduction in browning (higher L values). Modified atmosphere packaging allowed conservation of pulp pieces for over 2 weeks at 5 °C or lower without undesirable changes in quality parameters.
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