Optimal temperature and modified atmosphere for keeping quality of fresh-cut pineapples |
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| Institution: | 1. Instituto Canario de Investigaciones Agrarias, Apartado 60, La Laguna, Tenerife 38200, Spain;2. Department of Pomology, University of California, Davis, Davis CA 95616, USA;1. School of Agro-Industry, Mae Fah Luang University, Chiang Rai, Thailand;2. Unit of Postharvest Technology, School of Agro-Industry, Mae Fah Luang University, Chiang Rai, Thailand;1. College of Life Science, Dalian Nationalities University, Dalian 116600, China;2. Dayaowan Entry-Exit Inspection and Quarantine Bureau, Dalian 116600, China;1. State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources/Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables, College of Horticulture, South China Agricultural University, Guangzhou 510642, PR China;2. Jiangsu Agri-Animal Husbandry Vocational College, 8 East Phoenix Road, Taizhou, Jiangsu, PR China;3. Hanshan Normal University, Qiaodong, Chaozhou, Guangdong, PR China;1. Department of Horticulture, Faculty of Agriculture at Kamphaeng Saen, Kasetsart University, Kamphaeng Saen Campus, Nakhon Pathom 73140, Thailand;2. Department of Plant Sciences, Mail Stop 3, University of California, Davis CA 95616, USA |
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| Abstract: | The influences of storage temperature and modified O2 and CO2 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 CO2 production followed by an increase in ethylene production. The main effect of reduced (8 kPa or lower) O2 levels was better retention of the yellow color of the pulp pieces, as reflected in higher final chroma values, whereas elevated (10 kPa) CO2 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. |
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