Articles
Effects of citric acid pretreatment, packaging types, and storage temperature on the quality and safety of fresh-cut pineapple
Article number
1442_12
Pages
85 – 92
Language
English
Abstract
Pineapple is a non-climacteric fruit rich in vitamins, minerals, fibres, antioxidants, and phyto-nutrients that plays an important role in human health.
Pineapple is seasonal fruit and highly perishable in nature, resulting in high postharvest losses.
Minimally processed pineapple (using appropriate processing and packaging conditions) offers the possibility of minimizing postharvest losses and increasing market accessibility.
In this study, the effects of packaging materials (polyvinylchloride (PVC) and biaxial-oriented polypropylene (BOPP)), citric acid treatment and storage temperatures on minimally processed pineapples were investigated.
Citric acid treated and non-treated (control) fresh-cut (FC) pineapples (240 g) were placed in trays and sealed with either PVC or BOPP films prior to storage at 4 and 25°C for 12 days.
Quality parameters such as weight loss (%), pH, total soluble solids (TSS, %), total acidity (TA, %), colour, and microbial growth (log CFU g‑1) were evaluated on day 2, 6, 9 and 12. The results showed that the weight loss of the FC pineapple was highest (p<0.05) in BOPP sealed trays, while samples treated with citric acid packed under PVC, and stored at 4°C best retained produce weight.
However, the lightness (L*) value increased throughout the storage period in citric acid treated samples.
This was observed for all samples except the non-treated samples under BOPP at 4°C. Microbial analysis showed that yeast and mould, aerobic bacteria and Azotobacter sp. with counts ranging between 5.32 to 5.47, 4.52 to 5.47 and 2.5 to 3.3 log CFU g‑1, respectively.
Storage temperature and pre-treatment played a crucial role in storability and shelf life of the minimally processed pineapples.
The shelf life of pineapples was limited to less than 6 days at 25°C, irrespective of treatments.
It was found that citric acid treatment and PVC packaging best maintained the desired quality attributes of FC pineapples at 4°C.
Pineapple is seasonal fruit and highly perishable in nature, resulting in high postharvest losses.
Minimally processed pineapple (using appropriate processing and packaging conditions) offers the possibility of minimizing postharvest losses and increasing market accessibility.
In this study, the effects of packaging materials (polyvinylchloride (PVC) and biaxial-oriented polypropylene (BOPP)), citric acid treatment and storage temperatures on minimally processed pineapples were investigated.
Citric acid treated and non-treated (control) fresh-cut (FC) pineapples (240 g) were placed in trays and sealed with either PVC or BOPP films prior to storage at 4 and 25°C for 12 days.
Quality parameters such as weight loss (%), pH, total soluble solids (TSS, %), total acidity (TA, %), colour, and microbial growth (log CFU g‑1) were evaluated on day 2, 6, 9 and 12. The results showed that the weight loss of the FC pineapple was highest (p<0.05) in BOPP sealed trays, while samples treated with citric acid packed under PVC, and stored at 4°C best retained produce weight.
However, the lightness (L*) value increased throughout the storage period in citric acid treated samples.
This was observed for all samples except the non-treated samples under BOPP at 4°C. Microbial analysis showed that yeast and mould, aerobic bacteria and Azotobacter sp. with counts ranging between 5.32 to 5.47, 4.52 to 5.47 and 2.5 to 3.3 log CFU g‑1, respectively.
Storage temperature and pre-treatment played a crucial role in storability and shelf life of the minimally processed pineapples.
The shelf life of pineapples was limited to less than 6 days at 25°C, irrespective of treatments.
It was found that citric acid treatment and PVC packaging best maintained the desired quality attributes of FC pineapples at 4°C.
Authors
O.J. Caleb, F. October, V. Van Breda, Z.A. Belay, R.R. Mphahlele
Keywords
Ananas comosus L., polyvinylchloride, biaxial-oriented polypropylene, microbial growth
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