Work

Influence of storage temperature and different packaging on the physicochemical quality of fresh-cut 'Perola' pineapple

Year: 2019

Type: article

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 ºC.At 12 ºC, 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 ºC 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 ºC, 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.

Source: Idesia

DOI: 10.4067/s0718-34292019000200013

Authors: Paula Cristina Carvalho Lima, Bianca Sarzi de Souza, Selina Fyfe

Institutions: Universidade Federal de Viçosa, Instituto Federal do Sul de Minas, The University of Queensland

Language: English

Topic: Postharvest Quality and Shelf Life Management

Subfield: Plant Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: diamond

Funder: Fundação de Amparo à Pesquisa do Estado de Minas Gerais