Quality Of Fresh-cut Pineapple Research Articles

Effect of Composite Edible Coatings Combined with Modified Atmosphere Packaging on the Storage Quality and Microbiological Properties of Fresh-Cut Pineapple

This study investigated the effect of edible coating (EC), modified atmosphere packaging (MAP), and edible coating + modified atmosphere packaging (EC + MAP) treatments on the quality of fresh-cut pineapples during storage at 4 °C. The quality differences were analyzed by measuring the quality, physiological indicators, and total microbial counts. After 8 d of storage, the brightness (L*) values of the EC + MAP and control samples were 72.76 and 60.83, respectively. The water loss and respiratory rate of the EC + MAP were significantly inhibited from 0% and 29.33 mg CO2 kg-1 h-1 to 4.13% and 43.84 mg CO2 kg-1 h-1, respectively. Furthermore, the fresh-cut pineapples treated with EC + MAP presented a good appearance, with lower total soluble solids (TSS) and relative conductivity and higher titratable acid (TA), ascorbic acid (AA), total phenol content, and firmness compared to the other treatment groups. At the end of storage, the EC + MAP samples exhibited the lowest polyphenol oxidase (PPO) activity, peroxidase (POD) activity, and malondialdehyde (MDA) content at 28.53 U, 60.37 U, and 1.47 nmol·g-1, respectively. Furthermore, the efficiency of EC + MAP treatment exceeded that of EC or MAP alone, preventing key problems involving the surface browning and microbiological safety of the fresh-cut pineapples. The results showed that EC + MAP treatment was more successful in maintaining the storage quality and extending the shelf life of fresh-cut pineapples.

Effect of wheat gluten-based edible coating and irradiation on quality of fresh-cut pineapple

Effect of wheat gluten-based edible coating and irradiation on quality of fresh-cut pineapple

ANTIMICROBIAL POTENTIAL OF LACTIC ACID BACTERIA ON FRESHCUT PINEAPPLE (ANANAS COMOSUS)

Natural preservation using biological agents such as probiotic lactic acid bacteria (LAB) has been singled out as among the emerging technologies where research should focus in order to develop safer and sustainable antimicrobial system. This study was conducted to determine the antimicrobial efficacy of probiotic LAB and the physicochemical and sensory qualities of freshcut pineapple. Freshly harvested ripening ‘Queen’ pineapple fruits (about 25% shell yellowing) were obtained from a local plantation, peeled, and sliced as commercially practiced. Pure culture of Lb. plantarum at 10(9) CFU/ml was applied at 1-3% (v/w) as protective culture. Control treatments included 150 ppm chlorine and distilled water as 2-min dip. The product samples were packed in sterile resealable 50 I¼m-thick polyethylene bag and stored at 7-10°C for five days. Lb. plantarum at 2-3% inhibited aerobic bacteria, coliform and yeast and mold proliferation on pineapple. At 3%, Lb. plantarum reduced the microbial load by about 99% relative to water control after five days of cold storage. Probiotic LAB with 3% concentration had no significant effect on the physicochemical and sensory quality of freshcut pineapple.

EFFECT OF OXYGEN SCAVENGER APPLICATION ON THE QUALITY OF FRESH-CUT PINEAPPLE

EFFECT OF OXYGEN SCAVENGER APPLICATION ON THE QUALITY OF FRESH-CUT PINEAPPLE

Effect of Cassava Starch Coating on Quality and Shelf Life of Fresh‐Cut Pineapple (Ananas Comosus L. Merril cv “Pérola”)

This research studied the influence of treatment with ascorbic acid, citric acid, and calcium lactate dipping and cassava starch edible coatings on quality parameters and shelf life of fresh-cut pineapple in slices during 12 d at 5 °C. After previous tests, the treatments selected for this study were samples dipped into antibrowning solution with 0.5% of ascorbic acid and 1% of citric acid, with and without 2% of calcium lactate and coated with 2% of cassava starch suspensions. Changes in weight loss, juice leakage, mechanical properties (stress at failure), color parameters (L* and H*), ascorbic acid content, sensory acceptance, and microbial growth of fruits were evaluated. Samples only treated with antibrowning agents were used as control. Edible coatings with and without calcium lactate were efficient in reducing weight loss, juice leakage, and maintaining firmness during storage. However, these samples showed more browning and the ascorbic acid content was reduced. All treatments presented good sensory acceptance (scores above 6). The determining factor of shelf life of pineapple slices was the microbial spoilage. A shelf life of 8 d was obtained for pineapple slices only treated with antibrowning agents. On the other hand, coated samples showed a reduced shelf life of 7 d and higher yeast and mold growth. Thus, although cassava starch coatings were efficient in reducing respiration rate, weight loss, and juice leakage and maintained mechanical properties, these treatments were not able to increase the shelf life of minimally processed pineapple. Practical Application: Pineapple fruit is highly appreciated for its aroma, flavor, and juiciness, but its immediate consumption is difficult. Therefore, pineapple is a potential fruit for minimal processing. However, shelf life of fresh-cut pineapple is very limited by changes in color, texture, appearance, off-flavors, and microbial growth. The use of edible coatings as gas and water vapor barrier and antibrowning agents can extend the storage time and maintain the quality of fresh-cut produce. Cassava starch and alginate coatings are alternative to preserve minimally processed pineapples without changing the quality parameters of fresh fruit. Thus, this study is useful for consumers and fresh-cut industry interested in knowing factors affecting shelf life and quality of fresh-cut pineapple.

Optimal temperature and modified atmosphere for keeping quality of fresh-cut pineapples

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.