Influence of storage temperature and different packaging on the physicochemical quality of fresh-cut 'Perola' pineapple
ABSTRACT This study evaluated the effects of storage temperature and different packaging on the physicochemical aspects of fresh-cut pineapple cv. 'Perola'. Fruits were selected, washed and sanitized, and then stored for 12 h at 10 °C. At 12 °C, the fruits were peeled and cut into 1.5-2-cm...
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| Autores principales: | , , |
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| Lenguaje: | English |
| Publicado: |
Universidad de Tarapacá. Facultad de Ciencias Agronómicas
2019
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| Materias: | |
| Acceso en línea: | http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-34292019000200013 |
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| Sumario: | ABSTRACT This study evaluated the effects of storage temperature and different packaging on the physicochemical aspects of fresh-cut pineapple cv. 'Perola'. Fruits were selected, washed and sanitized, and then stored for 12 h at 10 °C. At 12 °C, the fruits were peeled and cut into 1.5-2-cm thick semicircle-shaped slices. Cut pieces were rinsed, drained and packed either into polyethylene terephthalate (PET) packaging or on Styrofoam trays wrapped in polyvinyl chloride (PVC) film and stored at 4 or 8 °C at 90% of relative humidity. During storage, they were evaluated for color values (lightness, hue angle and chroma), texture, appearance, weight loss, titratable acidity (TA), soluble solids content (SS), SS/TA ratio, pH, vitamin C and soluble sugars. According to the physicochemical results, the fresh-cut pineapple cv. 'Perola' maintained better quality for consumption and sale at 4 °C, with a fresh product quality up to nine days. Storage on a Styrofoam tray wrapped in PVC film led to greater weight loss, but better appearance, additionally showed good maintenance of the physicochemical parameters of the fruit during the storage period. |
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