Effect of hydrogen peroxide on quality of fresh-cut pineapple stored at 5°C
M.P. Nur Aida, M. Hairiyah, W.H. Wan Mohd Reza and M. Nur llida
Souvenir Programme, 7th International Pineapple Symposium 2010. 13-15 July, 2010, Persada Johor International Convention Centre, Johor Bahru, Johor, Malaysia. 126 p.
2010
บทคัดย่อ
The effect of hydrogen peroxide (H202) as sanitizing treatment on qualities of fresh-cut Josapine was investigated during storage at 10 °C. Fruits were pre-cooled overnight at 10°C prior to cutting. The cut pineapples were then treated with 1% and 3% concentrations. Untreated sample was used as control. All samples were packed in rigid polypropylene container and stored at 5 °C for 10 days. The following parameters were monitored during storage; colour, firmness, pH, total soluble solids (T55), microbiological analysis and sensory evaluation. The results showed that fresh cut pineapple treated with 3% of H202 had a positive effect on maintaining the firmness but negatively affect the surface colour becoming pale yellow. There was no significant difference in the sensory attributes, microbial counts; pH and TSS values between the 1 and 3% H202 treated samples as compared to the control fruits.