|Authors: ||L. Pilon, M.C. Tetelboim, C.R. Gallo, S.B.S. Sarmento, M.H.F. Spoto|
|Keywords: ||color, microorganisms, enzymes, CO2, ethylene|
The aim of this research was to study the effect of calcium chloride (CaCl2), wheat gluten-based edible coating and irradiation on the quality of 'Perola' fresh-cut pineapple.
Slices of pineapple were treated and packed in rigid polyethylene terephthalate (PET) trays.
The packages were irradiated with 2.3 kGy h-1 and the samples were stored at 5 ± 1°C. Analyses were carried out every two days for 12 days.
The CaCl2 + 2.3 kGy treatment had the lowest activity of polyphenoloxidase (PPO: 19.3 U g-1 min-1) and peroxidase (PDO: 36.6 U g-1 min-1). The highest respiratory activity and ethylene production was observed for samples treated with CaCl2 + gluten + 2.3 kGy.
Browning occurred for all treatments over the storage period of 12 days, with CaCl2 + gluten + 2.3 kGy showing the darkest colour (lightness: 59.7, chroma: 14.4, hue angle: 98.2). However, these same samples showed the lowest psychrotrophic (3.59 log CFU g-1 NDASH Colony Forming Units per gram), mesophiles (4.32 log CFU g-1), and molds and yeasts (4.04 log CFU g-1) counts. Salmonella and total and fecal coliforms were not found in this experiment for any treatment.
CaCl2 + 2.3 kGy and CaCl2 + gluten + 2.3 kGy treatments were effective in maintaining the physicochemical and microbiological quality, respectively.
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