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ISHS Acta Horticulturae 902: VII International Pineapple Symposium

EFFECT OF STORAGE DURATION ON THE QUALITY OF FRESH-CUT 'JOSAPINE' PINEAPPLE

Authors:   Y. Nor Hanis Aifaa, O. Zaulia, M.P. Nur Aida, M. Habsah, M.N. Azhar, M.Z. Zaipun
Keywords:   quality, before fresh-cut, pineapple, different storage
DOI:   10.17660/ActaHortic.2011.902.61
Abstract:
The rationale of this study was to observe the quality acceptance of Josapine pineapple fruit exported by sea shipment which later will be marketed as fresh-cut fruit. The temperatures, 10 and 2C, used in this study represent the actual storage temperature of ship containers and retail market refrigeration systems, respectively. Firmness of the flesh was slightly decreased during storage at 10C and after minimal processing and storage at 2C. The pH value of fresh-cut fruit was higher, whilst the titratable acidity (TTA) decreased with duration of storage. The TSS value was maintained during storage at both at 10 and 2C. For fruit previously stored at 10C for 2 weeks, blackheart symptoms were slightly visible in fresh-cut pineapple after 2 weeks storage at 2C. Blackheart symptoms were visible in fruits previously stored for 3 weeks at 10C. Symptoms of blackheart were also observed in fresh-cut pineapple after 1 week storage at 2C. Higher standard plate count (SPC) was observed with prolonged storage of whole pineapple fruits at 10C. However, the coliforms count was undetectable after 3 weeks removal from 10C.

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