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:	Carvalho Lima,Paula Cristina, Sarzi de Souza,Bianca, Fyfe,Selina
Lenguaje:	English
Publicado:	Universidad de Tarapacá. Facultad de Ciencias Agronómicas 2019
Materias:	Ananas comosus Fresh-cut Quality Postharvest Storage
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-34292019000200013
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spelling	oai:scielo:S0718-342920190002000132019-10-14Influence of storage temperature and different packaging on the physicochemical quality of fresh-cut 'Perola' pineappleCarvalho Lima,Paula CristinaSarzi de Souza,BiancaFyfe,Selina Ananas comosus Fresh-cut Quality Postharvest Storage 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.info:eu-repo/semantics/openAccessUniversidad de Tarapacá. Facultad de Ciencias AgronómicasIdesia (Arica) v.37 n.2 20192019-06-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-34292019000200013en10.4067/S0718-34292019000200013
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	Ananas comosus Fresh-cut Quality Postharvest Storage
spellingShingle	Ananas comosus Fresh-cut Quality Postharvest Storage Carvalho Lima,Paula Cristina Sarzi de Souza,Bianca Fyfe,Selina Influence of storage temperature and different packaging on the physicochemical quality of fresh-cut 'Perola' pineapple
description	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.
author	Carvalho Lima,Paula Cristina Sarzi de Souza,Bianca Fyfe,Selina
author_facet	Carvalho Lima,Paula Cristina Sarzi de Souza,Bianca Fyfe,Selina
author_sort	Carvalho Lima,Paula Cristina
title	Influence of storage temperature and different packaging on the physicochemical quality of fresh-cut 'Perola' pineapple
title_short	Influence of storage temperature and different packaging on the physicochemical quality of fresh-cut 'Perola' pineapple
title_full	Influence of storage temperature and different packaging on the physicochemical quality of fresh-cut 'Perola' pineapple
title_fullStr	Influence of storage temperature and different packaging on the physicochemical quality of fresh-cut 'Perola' pineapple
title_full_unstemmed	Influence of storage temperature and different packaging on the physicochemical quality of fresh-cut 'Perola' pineapple
title_sort	influence of storage temperature and different packaging on the physicochemical quality of fresh-cut 'perola' pineapple
publisher	Universidad de Tarapacá. Facultad de Ciencias Agronómicas
publishDate	2019
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-34292019000200013
work_keys_str_mv	AT carvalholimapaulacristina influenceofstoragetemperatureanddifferentpackagingonthephysicochemicalqualityoffreshcutperolapineapple AT sarzidesouzabianca influenceofstoragetemperatureanddifferentpackagingonthephysicochemicalqualityoffreshcutperolapineapple AT fyfeselina influenceofstoragetemperatureanddifferentpackagingonthephysicochemicalqualityoffreshcutperolapineapple
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Influence of storage temperature and different packaging on the physicochemical quality of fresh-cut 'Perola' pineapple

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