Effect of 1-MCP treatment and N2O MAP on physiological and quality changes of fresh-cut pineapple

Rocculi, Pietro; Cocci, Emiliano; Romani, Santina; Sacchetti, Giampiero; Rosa, Marco Dalla

doi:10.1016/j.postharvbio.2008.07.010

Cited by 54 publications

(33 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Reduction of firmness in pineapples was related to increased pectinesterase, polygalacturonase, and β-galactosidase activity (Rocculi et al, 2009). It has also been related to the coating composition, as polysaccharides are very hygroscopic and poor barriers to water vapor .…”

Section: Discussionmentioning

confidence: 99%

Impact of cassava starch-alginate based coatings added with ascorbic acid and elicitor on quality and sensory attributes during pineapple storage

George¹,

Renato²,

Sousa³

et al. 2017

Afr. J. Agric. Res.

View full text Add to dashboard Cite

Pineapple is a tropical fruit of great consume demand. However, due to its high perishability at room conditions, there is noticeable loss of quality postharvest in a short period. In this context, the use of biodegradable coatings is a promising alternative for maintaining postharvest quality. Thus, the aim of this study was to evaluate the use of cassava starch-alginate based biodegradable coatings added with ascorbic acid and an elicitor on postharvest quality and conservation of 'Pérola' pineapple. Fruits were coated with: Cassava starch 1.5% + alginate 0.5%; cassava starch 1.5% + alginate 0.5% + ascorbic acid 0.18 %; cassava starch 1.5% + alginate 0.5% + elicitor, each added of 0.5% of glycerol as a plasticizer, and the control (uncoated fruits), following storage at room conditions (23 ± 1°C, 88 ± 2% RH). Pineapples coated with cassava starch-alginate associated with the elicitor (SE) or ascorbic acid (SA) kept lower levels of reducing and total sugars as well as better appearance and general acceptance (GA) during room storage for 18 days. According to the panelists, the determining factors for higher GA of 'Pérola' pineapple under these coatings were the sweetness, fresh like characteristics of taste and odor, and better appearance. Overall, the use of SE and SA coatings had a marked impact in maintained the quality during 18 days and did not adversely affect the sensory characteristics of 'Pérola' pineapple stored at room conditions.

show abstract

Section: Discussionmentioning

confidence: 99%

Impact of cassava starch-alginate based coatings added with ascorbic acid and elicitor on quality and sensory attributes during pineapple storage

George¹,

Renato²,

Sousa³

et al. 2017

Afr. J. Agric. Res.

View full text Add to dashboard Cite

show abstract

“…Firmness of the treated fresh cut pineapple was evaluated during the storage period with a texture analyser (Texture analyzer stable micro system, model: Texture Export Version 1.22) Treated Fresh cut pineapple were placed on the platform horizontally and cut with the speed of 1.0 mm/s and the distance of cut was 10 mm. The firmness of the treated fruits and vegetables was tested during the storage period and reported as peak force of cutting and expressed in Newtons (N) (Rocculi et al, 2009).…”

Section: Determination Of Physical Characteristicsmentioning

confidence: 99%

“…Value addition by processing into a ready-to-eat product is an attractive alternative since consumers will spend less time on food preparation (Rocculi et al, 2009). However, fruit peeling and cutting increase metabolic activities such as respiration rate and delocalisation of enzymes and substrates leading to quality deterioration such as browning, softening, off-flavour and microbial growth, resulting in a short shelf life (Montero-Calderon et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Impact of Packaging Materials on Quality of Fresh Cut Pineapple Using Biopreservative to Ensure Safety

Sindumathi¹,

Amutha²,

Kavitha³

2017

Int.J.Curr.Microbiol.App.Sci

View full text Add to dashboard Cite

“…This is a consequence of browning during storage [23][24][25], a phenomenon caused by phenolic oxidation, which is catalyzed by polyphenoloxidase enzymes to form colored melanins [26].…”

Section: Effect Of Map On the Color Of Fresh-cut Pineapplementioning

confidence: 99%

Effects of pure oxygen and reduced oxygen modified atmosphere packaging on the quality and microbial characteristics of fresh-cut pineapple

Yingjie

Zhu

ShouYing

2015

Fruits

View full text Add to dashboard Cite

-Introduction. Modified atmosphere packaging (MAP) is a preservation technique currently used by the fresh-cut fruit industry. Fruit quality may vary according to the concentration of oxygen (O 2 ) in the packaging. However, there is no published research on the effects of a pure O 2 modified atmosphere in the packaging of fresh-cut pineapple. There are also no comparative studies of the differences between pure O 2 and conventional low O 2 MAP on the quality of fresh-cut pineapple. Materials and methods. Pineapple slices were sealed with a tray sealer using a polyethylene (PE) / polypropylene (PP) composite film and one of the following atmosphere treatments: (4% O 2 + 5% CO 2 ), (100% O 2 ), and ambient air (control). We evaluated the effects on quality and microbial spoilage of fresh-cut pineapple. Results and discussion. Both modified atmosphere treatments delayed decreases in firmness, soluble solid contents (SSC), reducing sugar, and ascorbic acid. Pineapple slices packaged in pure O 2 contained lower amounts of sugar and ascorbic acid and displayed more browning than the slices in the low O 2 concentration. Additionally, both modified atmosphere treatments strongly delayed the growth of microorganisms. Aerobic bacteria, yeast and mold levels in pineapple slices packaged in pure O 2 were higher than those packaged with the low O 2 atmosphere during long-term storage. Conclusion. Modified atmosphere packaging using low O 2 concentration (4% O 2 + 5% CO 2 ) was better able to maintain the quality of fresh-cut pineapple than packaging with pure O 2 atmosphere.Keywords: pineapple / Ananas comosus / fresh-cut produce / controlled atmosphere packaging / food safety Résumé -Effets du conditionnement sous atmosphère contrôlée, appauvrie ou enrichie en oxygène, sur la qualité et l'évolution microbienne de l'ananas fraîchement découpé. Introduction. Le conditionnement sous atmosphère modifiée (MAP) est une technique de conservation actuellement utilisée par l'industrie des fruits frais dé-coupés. La qualité des fruits peut varier en fonction de la concentration en oxygène (O 2 ) dans l'emballage. Pourtant, rares sont les recherches publiées sur l'effet d'une atmosphère en O 2 pur dans l'emballage d'ananas fraîchement dé-coupé. De même, il n'existe aucune étude comparative des différences entre l'atmosphère en O 2 pur et l'atmosphère classique basse en O 2 sur la qualité de l'ananas fraîchement découpé. Mots clés : ananas / Ananas comosus / produit frais découpé / conditionnement sous atmosphère contrôlée / qualité des aliments.

show abstract

Effect of 1-MCP treatment and N2O MAP on physiological and quality changes of fresh-cut pineapple

Cited by 54 publications

References 26 publications

Impact of cassava starch-alginate based coatings added with ascorbic acid and elicitor on quality and sensory attributes during pineapple storage

Impact of cassava starch-alginate based coatings added with ascorbic acid and elicitor on quality and sensory attributes during pineapple storage

Impact of Packaging Materials on Quality of Fresh Cut Pineapple Using Biopreservative to Ensure Safety

Effects of pure oxygen and reduced oxygen modified atmosphere packaging on the quality and microbial characteristics of fresh-cut pineapple

Contact Info

Product

Resources

About