Optimal temperature and modified atmosphere for keeping quality of fresh-cut pineapples

• Published in: Postharvest biology and technology Vol. 39; no. 2; pp. 163 - 168
• Main Authors: Marrero, Antonio, Kader, Adel A.
• Format: Journal Article
• Language: English
• Published: New York, NY Elsevier B.V 01.02.2006; Elsevier Science
• Subjects: Biological and medical sciences; carbon dioxide; cell respiration; Color; controlled atmosphere storage; enzymatic browning; Ethylene; ethylene production; Firmness; Food industries; fresh-cut foods; Fruit and vegetable industries; fruit quality; Fundamental and applied biological sciences. Psychology; modified atmosphere packaging; oxygen; pineapples; Respiration; shelf life; storage temperature; Firmness; Respiration; Color; Ethylene; Temperature; Fruit; Quality; Plant growth substance; Pineapple; Modified atmosphere; Optimization
• ISSN: 0925-5214; 1873-2356
• DOI: 10.1016/j.postharvbio.2005.10.017

The influences of storage temperature and modified O 2 and CO 2 concentrations in the atmosphere on the post-cutting life and quality of fresh-cut pineapple ( Ananas comosus) were studied. Temperature was the main factor affecting post-cutting life, which ranged from 4 days at 10 °C to over 14 days at 2.2 and 0 °C. The end of post-cutting life was signaled by a sharp increase in CO 2 production followed by an increase in ethylene production. The main effect of reduced (8 kPa or lower) O 2 levels was better retention of the yellow color of the pulp pieces, as reflected in higher final chroma values, whereas elevated (10 kPa) CO 2 levels led to a reduction in browning (higher L values). Modified atmosphere packaging allowed conservation of pulp pieces for over 2 weeks at 5 °C or lower without undesirable changes in quality parameters.