Maintaining Physicochemical, Microbiological, and Sensory Quality of Pineapple Juice (Ananas comosus, Var. ‘Queen Victoria’) through Mild Heat Treatment

Processes

Sophie Assemat¹  Baptiste Quentin²  Fabienne Remize²  Charlène Leneveu-Jenvrin² 

[1] QualiSud, Univ Montpellier, Avignon University, CIRAD, Institut Agro, University of La Réunion, 97744 Montpellier, France;QualiSud, University of La Réunion, CIRAD, Univ Montpellier, Institut Agro, Avignon University, 2 rue J. Wetzell, F-97490 Sainte Clotilde, France;

关键词: fruit;    beverage;    variability;    seasonal variations;   

DOI  :  10.3390/pr8091186

来源: DOAJ

【 摘 要 】

Shelf life of freshly prepared pineapple juice is short and requires refrigerated conditions of storage. Mild heat treatment remains the easiest way to prolong juice shelf life for small companies. This study was constructed to assess pineapple cv. Queen Victoria juice shelf life from a broad examination of its quality and to propose the most appropriate thermal treatment to increase shelf life without any perceptible decrease in quality. From 25 independent batches of pineapple, collected in different areas and seasons from Reunion Island, the variability of juice physicochemical and microbiological quality was determined. Juice pH values were the highest for fruit harvested in summer, but the juice acidity remained low enough to prevent pathogen spore-forming bacteria growth. During storage at 4 °C, color was modified, and yeasts and molds were the main microbial group exhibiting growth. Assessment of sensory quality resulted in the proposal of a shelf life comprising between three and seven days. Compared to higher temperatures, heat treatment at 60 °C was enough to ensure a good microbiological quality for 30 days, but sensory characteristics and color changes led to the proposal of a shelf life of seven days for pineapple juice treated at 60 °C.

【 授权许可】

Unknown