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 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 0.4 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.