Improving the quality of fresh‐cut pineapples with ascorbic acid/sucrose pretreatment and modified atmosphere packaging |
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| Authors: | Chia‐Ling Liu Cheng‐Kuang Hsu Ming‐Mei Hsu |
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| Affiliation: | 1. Department of Food Science, Nutrition and Nutraceutical Biotechnology, Shih Chien University, 70, Ta‐chih St. Taipei 104, TaiwanDepartment of Food Science, Nutrition and Nutraceutical Biotechnology, Shih Chien University, 70, Ta‐chih St. Taipei 104, Taiwan;2. Department of Biotechnology and Bioinformatics, Asia University, No. 500, Lioufeng Road, Wufeng Shiang, Taichung 413, Taiwan;3. Department of Food Science, Nutrition and Nutraceutical Biotechnology, Shih Chien University, 70, Ta‐chih St. Taipei 104, Taiwan |
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| Abstract: | The effects of pretreatment and modified atmosphere packaging (MAP) on the quality of fresh‐cut pineapples stored at 4°C were evaluated for 7 days. The pretreatment was conducted by immersing the pineapple slices in a solution containing 0.25% ascorbic acid and 10% sucrose for 2min. MAP contained 4% oxygen, 10% carbon dioxide and 86% nitrogen. Both the pretreatment and MAP could reduce the respiration rate, ethylene production, textural and colour deteriorations, as well as the overall sensory deterioration in fresh‐cut pineapples. MAP could restrain the growth of microbes, but the pretreatment showed little effect. Fresh‐cut pineapples exhibited wet surface and off‐flavour after storage at 4°C for 3 days, while the pretreatment and MAP maintained the quality for up to 7 days. Copyright © 2007 John Wiley & Sons, Ltd. |
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| Keywords: | modified atmosphere packaging pineapples quality storage pretreatment |
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