บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Factors affecting the post-cutting life and quality of minimally processed pineapple.

Marrero, A. and Kader, A. A.

ISHS Acta Horticulturae 553: 705-706.

2001

บทคัดย่อ

Factors affecting the post-cutting life and quality of minimally processed pineapple.

The suitability of "Champaka" pineapple for fresh cut processing was determined. The influence of refrigerated and controlled and modified atmosphere storage on the post-cutting life and quality of the product. Post-cutting life was heavily influenced by temperature, ranging from 4 days at 10 deg C to over 2 weeks at 0 deg C. The end of commercial life was indicated by a sharp rise in respiration followed by an increase in ethylene production. Continuation of storage led to the appearance of off-flavours and odours and microbial spoilage. Reduction of the oxygen levels during storage at 5 deg C led to a reduction in the respiratory rate and to the retention of the yellow colour of the wedges, whereas high carbon dioxide reduced brown discoloration. Under the most favourable conditions (2% oxygen + 10% carbon dioxide), post-cutting life was extended beyond 2 weeks. The modified atmosphere packaging system used was effective in achieving the desired equilibrium oxygen and carbon dioxide concentrat ions at 0 deg C. At 5 deg C, no off-odour or off-flavours were detected after a 2-week storage period.