Articles
QUALITY EVALUATION FOR FRESH-CUT PINEAPPLE CUT INTO DIFFERENT SHAPES
Article number
902_65
Pages
505 – 511
Language
English
Abstract
Quality evaluation for fresh pineapple cut into different shapes was monitored during storage at 2°C. Samples were evaluated on daily basis for physical changes (colour), chemical composition (pH, total titratable acidity (TTA) and °Brix), gases (O2, CO2 and C2H4) and sensory attributes.
The pineapple fruits were manually peeled and cut into longitudinal and semi-circular shapes.
The cut pieces were randomly selected for packing in polypropylene containers (10×12 cm) with lid sealed.
The results showed that the different shapes did not significantly affect the physical and chemical changes.
The gradual loss of lightness (L* value) from 78.86 to 73.12 was noticeable in the cut pieces, which may be directly attributed to the translucency phenomenon in the fruit flesh towards the end of the 9-day storage period.
Fruit °Brix increased from 10 to 13 whereas a decreasing trend in the pH and TTA values occurred in both shapes.
The headspace composition of the longitudinal cut had a higher percentage of CO2 and C2H4 as compared to the semi-circular cut.
However, no significant difference was observed in O2 composition of the two cut shapes throughout the 9-day storage period.
The longitudinal cut was more preferred by the panelists due to the combination of sweet and sour tastes within one piece.
The pineapple fruits were manually peeled and cut into longitudinal and semi-circular shapes.
The cut pieces were randomly selected for packing in polypropylene containers (10×12 cm) with lid sealed.
The results showed that the different shapes did not significantly affect the physical and chemical changes.
The gradual loss of lightness (L* value) from 78.86 to 73.12 was noticeable in the cut pieces, which may be directly attributed to the translucency phenomenon in the fruit flesh towards the end of the 9-day storage period.
Fruit °Brix increased from 10 to 13 whereas a decreasing trend in the pH and TTA values occurred in both shapes.
The headspace composition of the longitudinal cut had a higher percentage of CO2 and C2H4 as compared to the semi-circular cut.
However, no significant difference was observed in O2 composition of the two cut shapes throughout the 9-day storage period.
The longitudinal cut was more preferred by the panelists due to the combination of sweet and sour tastes within one piece.
Publication
Authors
M.R. Bizura Hasida, M.N. Latifah, W.H. Wan Reza, M.Z. Zaipun, O. Fauziah
Keywords
fresh cut pineapple, longitudinal, semi-circular
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