Shelf life of minimally processed pineapple (Ananas comosus L.) fruit products.
Corona, R., Manzano-Mendez, J. E. and Dris, R.
ISHS Acta Horticulturae 553: 707-708.
2001
บทคัดย่อ
A study was conducted to determine the effective minimal processing techniques for pineapple products. Pineapple (cv. Cayena Lisa) fruits were washed with sodium hypochlorite solution (25 ppm, 28 deg C) for 5 minutes, peeled and cut into slices (1.5 cm thick). Fruit slices were blanched by immersion in hot water (80 deg C) for 1 minute and placed in polyethylene bags containing osmotic syrup solution (20 kg sucrose, 200 g citric acid and 50 g potassium sorbate in 20 litres of water). Vacuum treatment was applied to half of the treated fruit slices. Bags from all the treatments were held at either 4 or 28 deg C for 6 weeks. Fruits from all treatments kept at 28 deg C were damaged based on gas production and fermentation inside the bags. Lower storage temperature resulted in lower shelf life following treatment. Textural values of blanched slices were higher than those of unblanched slices. Application of blanching and vacuum together was the most effective in reducing fruit softening during extended storage. There were no significant differences among the treatments in water activity, soluble solids concentration and pH. The bacterial population increased in all treatments due to the presence of potassium sorbate. Blanching, especially in combination with vacuum application, reduced the number of bacteria. The products blanched and stored under vacuum at 4 deg C was adequate for maintaining good condition of the treated fruit products after 3 weeks of storage.