Optimal temperature and modified atmosphere for keeping quality of fresh-cut pineapples
The influences of storage temperature and modified O2 and CO2 concentrations in the atmosphere on the post-cutting life and quality of fresh-cut pineapple (Ananas comosus) were studied. Temperature was the main factor affecting post-cutting life, which ranged from 4 days at 10 °C to over 14 days at 2.2 and 0 °C. The end of post-cutting life was signaled by a sharp increase in CO2 production followed by an increase in ethylene production. The main effect of reduced (8 kPa or lower) O2 levels was better retention of the yellow color of the pulp pieces, as reflected in higher final chroma values, whereas elevated (10 kPa) CO2 levels led to a reduction in browning (higher L values). Modified atmosphere packaging allowed conservation of pulp pieces for over 2 weeks at 5 °C or lower without undesirable changes in quality parameters.