ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Respiration of intact and minimally processed pineapple fruit.

Budu, A. S., Joyce, D. C., Aked, J. and Thompson, A. K.

Tropical Science. Vol. 41, 2001. pp.119-125.

2001

บทคัดย่อ

Respiration rates of intact and peeled whole pineapple fruits, held in sealed plastic jars at 4.5 plus or minus 0.5 deg C, were related to changing O2 and CO2 concentrations for modified atmosphere packaging. The respiration rate of peeled pineapples was very close to that of intact fruits. Both intact and minimally processed pineapples were very sensitive to a small initial fall in O2 concentration and the corresponding small rise in CO2. Initial respiration rates of 8 to 9 ml O2/kg/h dropped to about 2 ml O2/kg/h after 3 h, and then to approximately 1 ml O2/kg/h after 10 h. The corresponding O2 concentrations in sealed containers at these times were around 20 and 18%, respectively, and the CO2 concentrations were 0.34 and 0.88%, respectively. Respiration rates of pineapple slices and chunks, held in sealed glass jars, were initially higher than that of whole peeled fruits but there were no significant differences after 3 h. Since the respiration rate of minimally processed pineapple decreased in response to slight changes in O2 and CO2 concentrations, modified atmospheres should have important commercial applications in reducing the respiration rate and increasing the shelf life of the product.