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Quality of minimally processed pineapple cv. Smooth Cayenne.

Qualidade do abacaxi cv Smooth cayenne minimamente processado.

Author(s) : BONNAS D. S., CHITARRA A. B., PRADO M. E. T., et al.

Type of article: Article

Summary

Quality and shelf life were evaluated for minimally processed pineapple stored at 8 °C and 85% RH. Pineapples were peeled and cut into 1.5-cm slices or 1-cm cubes and subjected to the following treatments: 5 ppm. sodium hypochlorite for 1 minute and packed in a isopor plate; 5 ppm sodium hypochlorite for 1 minute and packed in a polypropylene cup; packed on an isopor plate; and packed on a polypropylene cup. The following parameters were considered: total titratable acidity, total soluble solids, pH, appearance, moulds and yeasts, and total and faecal coliform bacteria. The type of cutting dit not influence chemical and physicochemical characteristics of fruit during storage. Low pH associated with sanitization and the use of good practices reduced bacterial growth. Sanitization with sodium hypochlorite was not effective against moulds and yeasts. The shelf life was 6 days.

Details

  • Original title: Qualidade do abacaxi cv Smooth cayenne minimamente processado.
  • Record ID : 2005-0246
  • Languages: Portuguese
  • Source: Rev. bras. Fruticult. - vol. 25 - n. 2
  • Publication date: 2003

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