Effect of packaging conditions on quality and shelf-life of fresh-cut pineapple ( Ananas comosus)
Influence of packaging conditions on fresh-cut ‘Gold’ pineapple shelf-life were studied during 20 d of storage at 5 °C. Fresh-cut fruit pieces were packed in polypropylene trays (PP) and wrapped with 64 μm polypropylene film under active (high 40% or low oxygen, 11.4%) or passive modified atmosphere...
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| Published in | Postharvest biology and technology Vol. 50; no. 2; pp. 182 - 189 |
|---|---|
| Main Authors | , , |
| Format | Journal Article |
| Language | English |
| Published |
New York, NY
Elsevier B.V
01.11.2008
Amsterdam; New York: Elsevier Elsevier Science |
| Subjects | |
| Online Access | Get full text |
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| Abstract | Influence of packaging conditions on fresh-cut ‘Gold’ pineapple shelf-life were studied during 20 d of storage at 5
°C. Fresh-cut fruit pieces were packed in polypropylene trays (PP) and wrapped with 64
μm polypropylene film under active (high 40% or low oxygen, 11.4%) or passive modified atmospheres (air or cut fruit coated with 1%, w/v alginate). Changes in headspace composition, titratable acidity, pH, soluble solids content, juice leakage, color, texture, and microbial growth were evaluated over time. For all packaging conditions, oxygen concentration continuously decreased below its initial concentration over 20 d storage, but never reached levels below 2% O
2. Meanwhile, CO
2 concentration inside all packages continuously increased over time up to 10.6–11.7% from the initial conditions. Ethylene concentrations were always less than 0.4
μl
L
−1 while ethanol was detected only after 13 d of storage. Color parameters
L
* and
b
* significantly decreased over time in all packaging conditions and were directly attributed to the translucency phenomenon in the fruit flesh. When alginate coating was used, juice leakage was significantly reduced in contrast with the substantial juice accumulation observed in the rest of the packaging conditions. Texture profile analysis (TPA) parameters, did not significantly change over time, suggesting that structural characteristics of fresh-cut pineapple pieces were preserved throughout storage. From the microbial point of view, the shelf-life of ‘Gold’ fresh-cut pineapple was limited to 14 d by mesophilic bacterial growth. Further studies are needed to evaluate the sensory aspects, as well as to characterize the flesh translucency phenomenon and reduce juice leakage of fresh-cut pineapple. |
|---|---|
| AbstractList | Influence of packaging conditions on fresh-cut 'Gold' pineapple shelf-life were studied during 20 d of storage at 5°C. Fresh-cut fruit pieces were packed in polypropylene trays (PP) and wrapped with 64μm polypropylene film under active (high 40% or low oxygen, 11.4%) or passive modified atmospheres (air or cut fruit coated with 1%, w/v alginate). Changes in headspace composition, titratable acidity, pH, soluble solids content, juice leakage, color, texture, and microbial growth were evaluated over time. For all packaging conditions, oxygen concentration continuously decreased below its initial concentration over 20 d storage, but never reached levels below 2% O₂. Meanwhile, CO₂ concentration inside all packages continuously increased over time up to 10.6-11.7% from the initial conditions. Ethylene concentrations were always less than 0.4μlL⁻¹ while ethanol was detected only after 13 d of storage. Color parameters L * and b * significantly decreased over time in all packaging conditions and were directly attributed to the translucency phenomenon in the fruit flesh. When alginate coating was used, juice leakage was significantly reduced in contrast with the substantial juice accumulation observed in the rest of the packaging conditions. Texture profile analysis (TPA) parameters, did not significantly change over time, suggesting that structural characteristics of fresh-cut pineapple pieces were preserved throughout storage. From the microbial point of view, the shelf-life of 'Gold' fresh-cut pineapple was limited to 14 d by mesophilic bacterial growth. Further studies are needed to evaluate the sensory aspects, as well as to characterize the flesh translucency phenomenon and reduce juice leakage of fresh-cut pineapple. Influence of packaging conditions on fresh-cut ‘Gold’ pineapple shelf-life were studied during 20 d of storage at 5 °C. Fresh-cut fruit pieces were packed in polypropylene trays (PP) and wrapped with 64 μm polypropylene film under active (high 40% or low oxygen, 11.4%) or passive modified atmospheres (air or cut fruit coated with 1%, w/v alginate). Changes in headspace composition, titratable acidity, pH, soluble solids content, juice leakage, color, texture, and microbial growth were evaluated over time. For all packaging conditions, oxygen concentration continuously decreased below its initial concentration over 20 d storage, but never reached levels below 2% O 2. Meanwhile, CO 2 concentration inside all packages continuously increased over time up to 10.6–11.7% from the initial conditions. Ethylene concentrations were always less than 0.4 μl L −1 while ethanol was detected only after 13 d of storage. Color parameters L * and b * significantly decreased over time in all packaging conditions and were directly attributed to the translucency phenomenon in the fruit flesh. When alginate coating was used, juice leakage was significantly reduced in contrast with the substantial juice accumulation observed in the rest of the packaging conditions. Texture profile analysis (TPA) parameters, did not significantly change over time, suggesting that structural characteristics of fresh-cut pineapple pieces were preserved throughout storage. From the microbial point of view, the shelf-life of ‘Gold’ fresh-cut pineapple was limited to 14 d by mesophilic bacterial growth. Further studies are needed to evaluate the sensory aspects, as well as to characterize the flesh translucency phenomenon and reduce juice leakage of fresh-cut pineapple. Influence of packaging conditions on fresh-cut 'Gold' pineapple shelf-life were studied during 20 d of storage at 5 degree C Fresh-cut fruit pieces were packed in polypropylene trays (PP) and wrapped with 64 mu m polypropylene film under active (high 40% or low oxygen, 11.4%) or passive modified atmospheres (air or cut fruit coated with 1%, w/v alginate). Changes in headspace composition, titratable acidity, pH, soluble solids content, juice leakage, color, texture, and microbial growth were evaluated over time. For all packaging conditions, oxygen concentration continuously decreased below its initial concentration over 20 d storage, but never reached levels below 2% O sub(2). Meanwhile, CO sub(2) concentration inside all packages continuously increased over time up to 10.6-11.7% from the initial conditions. Ethylene concentrations were always less than 0.4 mu l L super(-1) while ethanol was detected only after 13 d of storage. Color parameters L super(*) and b super(*) significantly decreased over time in all packaging conditions and were directly attributed to the translucency phenomenon in the fruit flesh. When alginate coating was used, juice leakage was significantly reduced in contrast with the-substantial juice accumulation observed in the rest of the packaging conditions. Texture profile analysis (TPA) parameters, did not significantly change over time, suggesting that structural characteristics of fresh-cut pineapple pieces were preserved throughout storage. From the microbial point of view, the shelf-life of 'Gold' fresh-cut pineapple was limited to 14 d by mesophilic bacterial growth. Further studies are needed to evaluate the sensory aspects, as well as to characterize the flesh translucency phenomenon and reduce juice leakage of fresh-cut pineapple. |
| Author | Rojas-Graü, María Alejandra Montero-Calderón, Marta Martín-Belloso, Olga |
| Author_xml | – sequence: 1 givenname: Marta surname: Montero-Calderón fullname: Montero-Calderón, Marta organization: Postharvest Technology Lab., Center for Agronomic Research, University of Costa Rica, Costa Rica – sequence: 2 givenname: María Alejandra surname: Rojas-Graü fullname: Rojas-Graü, María Alejandra organization: Department of Food Technology, University of Lleida, UTPV-CeRTA, Lleida, Spain – sequence: 3 givenname: Olga surname: Martín-Belloso fullname: Martín-Belloso, Olga email: omartin@tecal.udl.es organization: Department of Food Technology, University of Lleida, UTPV-CeRTA, Lleida, Spain |
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| Keywords | Shelf-life Storage Fresh-cut pineapple Modified atmosphere packaging Ananas comosus Monocotyledones Fruit Shelf life Minimal processing Quatrième gamme Quality of life Controlled atmosphere storage Fresh product Angiospermae Food preservation Packaging Bromeliaceae Spermatophyta Pineapple Conditioning Modified atmosphere |
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| Snippet | Influence of packaging conditions on fresh-cut ‘Gold’ pineapple shelf-life were studied during 20 d of storage at 5
°C. Fresh-cut fruit pieces were packed in... Influence of packaging conditions on fresh-cut 'Gold' pineapple shelf-life were studied during 20 d of storage at 5°C. Fresh-cut fruit pieces were packed in... Influence of packaging conditions on fresh-cut 'Gold' pineapple shelf-life were studied during 20 d of storage at 5 degree C Fresh-cut fruit pieces were packed... |
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| SubjectTerms | Ananas comosus Biological and medical sciences color drip loss ethanol ethylene Food industries food packaging food storage fresh-cut foods Fresh-cut pineapple Fruit and vegetable industries fruit composition fruit juices fruit quality Fundamental and applied biological sciences. Psychology General aspects Handling, storage, packaging, transport headspace analysis microbial growth microbiological quality Modified atmosphere packaging pineapples Shelf-life soluble solids Storage storage quality texture titratable acidity |
| Title | Effect of packaging conditions on quality and shelf-life of fresh-cut pineapple ( Ananas comosus) |
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