Articles
EFFECT OF HYDROGEN PEROXIDE ON QUALITY OF FRESH-CUT PINEAPPLE STORED AT 5°C
Article number
902_63
Pages
493 – 498
Language
English
Abstract
The effect of hydrogen peroxide (H2O2) as a sanitizing treatment on fresh-cut pineapple stored at 5°C was investigated.
Fruits were pre-cooled overnight at 10°C prior to cutting.
Treated and untreated (control) cut-fruits were immersed in 1 or 3% H2O2, packed in rigid polypropylene containers and stored at 5°C for 10 days.
Analyses of colour, firmness, pH, total soluble solids (TSS), ascorbic acid and total acidity were done at 3-4 day intervals.
Sensory evaluation and microbiological analysis were also monitored during the storage period.
Fresh-cut pineapple treated with 3% H2O2 maintained flesh firmness better than 1% H2O2 and had the highest lightness value.
No significant differences in microbial counts, physiochemical values and sensory attributes were observed between samples left untreated or treated with 1 or 3% of H2O2.
Fruits were pre-cooled overnight at 10°C prior to cutting.
Treated and untreated (control) cut-fruits were immersed in 1 or 3% H2O2, packed in rigid polypropylene containers and stored at 5°C for 10 days.
Analyses of colour, firmness, pH, total soluble solids (TSS), ascorbic acid and total acidity were done at 3-4 day intervals.
Sensory evaluation and microbiological analysis were also monitored during the storage period.
Fresh-cut pineapple treated with 3% H2O2 maintained flesh firmness better than 1% H2O2 and had the highest lightness value.
No significant differences in microbial counts, physiochemical values and sensory attributes were observed between samples left untreated or treated with 1 or 3% of H2O2.
Publication
Authors
M.P. Nur Aida, M. Hairiyah, W.H. Wan Mohd Reza, M. Nur Ilida
Keywords
hydrogen peroxide, fresh-cut, ‘Josapine’, sanitizing, storage, quality
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