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Articles

EFFECT OF TEMPERATURE ON QUALITY OF FRESH-CUT PINEAPPLE CULTIVAR ‘TRADSEETHONG’

Article number

943_23

Pages

187 – 190

Language

English

Abstract

Temperature is the main factor affecting products, quality after fresh-cut.
Fresh-cut pineapples (Tradseethong) was kept at 4, 10 and 13ºC. The results showed that temperature is the important factor to determine the quality of fresh-cut pineapple.
A 10ºC delayed total soluble solids, total plate count growth and reduced weight loss.
Moreover, this temperature also showed the highest score of overall acceptance and had 10 days of shelf-life.
Although, fresh-cut pineapple kept at 4ºC was delayed in titratable acidity and b* value changes but high contamination with total plate count found at 2 days of shelf-life.

Publication

Asia Pacific Symposium on Postharvest Research, Education and Extension

Authors

T. Puthmee, B. Matulaprungsan, S. Kanlayanarat

Keywords

fresh-cut, pineapple, temperature

Full text

https://doi.org/10.17660/ActaHortic.2012.943.23

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