Effect of 1-MCP treatment and N2O MAP on physiological and quality changes of fresh-cut pineapple |
| |
| Authors: | Pietro Rocculi Emiliano Cocci Santina Romani Giampiero Sacchetti Marco Dalla Rosa |
| |
| Institution: | 1. Department of Food Science, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47023 Cesena (FC), Italy;2. Department of Food Science, University of Teramo, Via Lerici 1, 64023 Mosciano Stazione (TE), Italy;1. Department of Agriculture, Fisheries & Forestry (DAFF), Maroochy Research Facility, 47 Mayers Road, Nambour, Queensland 4560, Australia;2. QAAFI, Centre for Nutrition and Food Sciences, The University of Queensland, Gatton Research Facility, LMB 7, MS 437, Gatton, Queensland 4343, Australia;3. DAFF, EcoSciences Precinct, 41 Boggo Road, Dutton Park, Queensland 4102, Australia;1. Department of Beverage Research, Chair Analysis and Technology of Plant-based Foods, Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, Germany;2. Institute of Food Science and Biotechnology, Chair Plant Foodstuff Technology and Analysis, University of Hohenheim, Garbenstrasse 25, 70599 Stuttgart, Germany;3. Institute of Nutritional Sciences, Chair Food Biofunctionality, University of Hohenheim, Garbenstrasse 28, 70599 Stuttgart, Germany;4. Biological Science Department, Faculty of Science, King Abdulaziz University, P.O. Box 80257, Jeddah 21589, Saudi Arabia;1. Department of Life Sciences, University of Limerick, Limerick, Ireland;2. Department of Process Engineering, University College Cork, Cork, Ireland;1. Universidad Autónoma de Nuevo León, Facultad de Ciencias, Biológicas Instituto de Biotecnología, Av. Pedro de Alba s/n, Cd. Universitaria, C.P. 66455, San Nicolás de los Garza, N.L., Mexico;2. Universidad Autónoma de Nuevo León, Facultad de Ciencias Biológicas, Departamento de Microbiología e Inmunología, Av. Pedro de Alba s/n, Cd. Universitaria, C.P. 66455, San Nicolás de los Garza, N.L., Mexico;3. Universidad Autónoma de Nuevo León, Facultad de Ciencias Biológicas, Departamento de Alimentos, Av. Pedro de Alba s/n, Cd. Universitaria, C.P. 66455, San Nicolás de los Garza, N.L., Mexico |
| |
| Abstract: | The effects of both 1-MCP treatment of pineapples and packaging of their fresh-cut products with an alternative modified atmosphere (MA: 86.13 kPa N2O, 10.13 kPa O2 and 5.07 kPa CO2) on physiological and quality changes of these minimally processed products were investigated. Fresh-cut fruit treated or not with 1-MCP were packed in Air or in MA and were stored at 4 °C for 10 d. The following parameters were monitored during storage: ripening index; O2, CO2 and C2H4 in the package headspace; firmness and colour. Microbial spoilage of MP pineapple samples was also investigated and a mathematical model based on the Zwietering modified Gompertz equation was used to obtain growth parameters of mesophilic bacteria, yeasts and moulds.The results showed that 1-MCP treatment and MAP in a N2O enriched atmosphere had a positive combined effect on the inhibition of respiration and ethylene production of fresh-cut pineapple and on its softening delay, confirming previous findings about 1-MCP and N2O preservative effects on fresh-cut fruit quality. This combined effect was not extended to the ripening index and colour maintenance, as MAP at 86.13 kPa of N2O did not add any benefit to that of the 1-MCP treatment. From a microbiological point of view, N2O MAP extended the shelf-life of the products of 3–4 d by increasing the lag phase of microbial growth. |
| |
| Keywords: | |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
