Effect of temperature on quality of fresh-cut pineapple cv. Tradseethong
Thanidchaya Puthmee, Benjamaporn Matulaprungsan and Sirichai Kanlayanarat
Book of abstracts, APS2010 & SEAsia2010 & GMS2010, August 2-4, 2010, Radisson Hotel, Bangkok, Thailand
2010
บทคัดย่อ
Temperature is the main factor affecting products, quality after fresh-cut. Fresh-cut Pineapples (cv. Tradseethong) was kept at 4 10 and 13°C. The results showed that temperature is the important factor to determine the quality of fresh-cut pineapple. A 10°C delayed total soluble solids, total plate count growth and reduced weight loss. Moreover, this temperature also showed the highest score of overall acceptance and had 10 days of shelf-life. Although, Fresh-cut pineapple kept at 4°C was delayed in titratable acidity and b* value changes but high contamination with total plate count found at 2 days of shelf-life.