Factors affecting the post-cutting life and quality of minimally processed pineapple.
Marrero, A. and Kader, A. A.
ISHS Acta Horticulturae 553: 705-706.
2001
บทคัดย่อ
The suitability of "Champaka" pineapple for fresh cut processing was determined. The influence of refrigerated and controlled and modified atmosphere storage on the post-cutting life and quality of the product. Post-cutting life was heavily influenced by temperature, ranging from 4 days at 10 deg C to over 2 weeks at 0 deg C. The end of commercial life was indicated by a sharp rise in respiration followed by an increase in ethylene production. Continuation of storage led to the appearance of off-flavours and odours and microbial spoilage. Reduction of the oxygen levels during storage at 5 deg C led to a reduction in the respiratory rate and to the retention of the yellow colour of the wedges, whereas high carbon dioxide reduced brown discoloration. Under the most favourable conditions (2% oxygen + 10% carbon dioxide), post-cutting life was extended beyond 2 weeks. The modified atmosphere packaging system used was effective in achieving the desired equilibrium oxygen and carbon dioxide concentrat ions at 0 deg C. At 5 deg C, no off-odour or off-flavours were detected after a 2-week storage period.