Effect of modified atmosphere packaging on the quality of minimally processed pineapple cv. ‘Smooth Cayenne’ fruit

Combined Effect of a Low Permeable Film and Edible Coatings or Calcium Dips on the Quality of Fresh‐Cut Pineapple

“…() at 4C (2.4 mL O 2 kg/h, 10% O 2 ). These results are similar to the respiration rates values found by Budu and Joyce () for Smooth Cayenne pineapple (2.5–3 mL O 2 kg/h, 4.5C). The CO 2 production in general tended to be higher at the beginning of the experiment, but our values were lower than the 8.52 mL CO 2 kg/h suggested by Finnegan et al .…”

Modeling the effect of storage temperature on the respiration rate and texture of fresh cut pineapple

“…The O 2 consumption of about 2.4 ml kg À1 h À1 at 4°C and 10% O 2 (Fig. 4a) is close to the 2.5-3 ml kg À1 h À1 at 4.5°C reported for 'Smooth Cayenne' pineapple slices by Budu and Joyce (2005). Average respiratory quotients (RQ = R CO2 /R O2 ) for aerobic respiration ranged between 0.7 and 1.06 depending on the storage temperature and increased as O 2 concentration decreased.…”

“…The respiration rate of pineapple pulp is twice as high as the whole fruit (Marrero and Kader, 2006). Budu and Joyce (2005) found an exponential relationship between the respiration rate of 'Smooth Cayenne' pineapple slices and O 2 and CO 2 concentrations at a fixed temperature. On the other hand, Marrero and Kader (2001) reported that the shelf life of the same pineapple variety ranged from a few hours at 20°C to over 2 weeks at 0°C (in a modified atmosphere) indicating that temperature plays a considerable role in the lifespan of the product.…”

Fresh-cut tropical and subtropical fruit products

“…This gap in information is an area of research that requires more effort, since understanding optimization of atmosphere composition is important to successful and reliable commercial application. To emphasize this point, Budu and Joyce (2005) demonstrated the importance of proper modelling and package design for optimizing FC pineapple shelf life. Another emerging issue is that many subtropical and tropical fruits are preferred in fruit salad mixtures, which will also require more research to optimize, since different fruits have differing atmosphere responses (Chonhenchob et al , 2007).…”