Quality evaluation of fresh-cut ‘Pérola’ pineapple stored in controlled atmosphere

Food Science and Technology (Campinas)

Lucimara Rogéria Antoniolli²  Benedito Carlos Benedetti¹  José Maria Monteiro Sigrist¹  Neliane Ferraz De Arruda Silveira¹ 

[1] ,Embrapa Uva e VinhoBento Gonçalves RS ,Brasi

关键词: Ananas comosus;    minimal processing;    gas mixture;    quality;    microbial growth;    Ananas comosus;    processamento mínimo;    composição gasosa;    qualidade;    crescimento microbiano;   

DOI  :  10.1590/S0101-20612007000300017

来源: SciELO

【 摘 要 】

The purpose of this research was to determine the best gas mixture in controlled atmosphere conditions to store fresh-cut ‘Pérola’ pineapple, particularly in relation to the maintenance of visual quality and reduction of microbial growth. After sanitation, fruit was manually peeled, sliced and dipped in 20 mg.L-1 NaOCl solution for 30 seconds. Then, the excess liquid was drained and the slices were placed in sealed glass jars connected to a flowboard installed in a cold room (5 ± 1 °C). Desired gas mixtures were supplied continuously for 12 days from cylinders connected to the flowboard. Controlled atmospheres of 2:5, 2:10, 2:15, 5:5, 5:10, 5:15, 8:5, 8:10 and 8:15 (O2:CO2, %) and air were used. The product was evaluated for pulp color, total and fecal coliforms, mesophilic and psychrotrophic aerobic, mold and yeast counts. Total and fecal coliforms were not detected. The fresh-cut ‘Pérola’ pineapple was not very sensitive to storage in controlled atmosphere, considering that the slices had little browning and were free of contamination, that would affect the food safety at the end of the storage period

【 授权许可】

CC BY   
 All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License