Effect of packaging conditions on quality and shelf-life of fresh-cut pineapple (Ananas comosus)

Montero‐Calderón, Marta; Rojas‐Graü, María Alejandra; Martı́n-Belloso, Olga

doi:10.1016/j.postharvbio.2008.03.014

Cited by 143 publications

(109 citation statements)

References 25 publications

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“…In contrast, the other sensors were characterized by an increasing trend. These sensors are most likely sensitive to volatile compounds related to the pineapple microflora metabolism or to the aerobic activity of the fruit product (Umano et al, 1992), and are responsible for the ethanol, ethylene and off-flavour development during storage (Spanier et al, 1998;Marrero and Kader, 2006;Montero-Calderón et al, 2008). The same qualitative trends were observed for the sample stored at 7.6 and 16.0 • C (data not shown).…”

Section: Continuous Methodsmentioning

confidence: 54%

Shelf life evaluation of fresh-cut pineapple by using an electronic nose

Torri

Sinelli

Limbo

2010

Postharvest Biology and Technology

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We dedicate this work to the memory of Prof. Marco Riva who died unexpectedly. A valued colleague and scientist. Keywords:Electronic nose Fresh-cut fruit Freshness Pineapple Shelf life Temperature a b s t r a c tThe aim of this work was to investigate the applicability of a commercial electronic nose in monitoring freshness of minimally processed fruit (packaged pineapple slices) during storage. The pineapple samples were taken at the beginning of their commercial life and stored at three different temperatures (4-5, 7-8, and 15-16 • C) for 6-10 days. The measurements were performed by applying two analytical approaches using an electronic nose: a discontinuous method being a series of analyses on samples taken at various stages of storage, and a continuous method where the headspace around the fruit was automatically monitored by the electronic nose probe during the preservation of slices in a storage cell. The results obtained by the discontinuous approach showed that the electronic nose was able to discriminate between several samples and to monitor the changes in volatile compounds correlated with quality decay. The second derivative of the transition function, used to interpolate the PC1 score trend versus the storage time at each temperature, was calculated to estimate the stability time. Results revealed that fruit freshness was maintained for about 5 days at 5.3• C, 3 days at 8.6• C and 1 day at 15.8• C. Moreover, from the time-temperature tolerance chart, a Q 10 value of 4.48 was derived. These data were confirmed applying the continuous method: the fruit freshness was maintained for about 5 days at 4• C, 2 days at 7.6• C and 1 day at 16 • C. An interesting future development could be an application in-line of the continuous electronic nose method.

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Section: Continuous Methodsmentioning

confidence: 54%

Shelf life evaluation of fresh-cut pineapple by using an electronic nose

Torri

Sinelli

Limbo

2010

Postharvest Biology and Technology

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“…Santos et al [33] also found that fresh-cut "Pérola" pineapple retained higher values of SSC under a 5% O 2 + 5% CO 2 modified atmosphere. In contrast, Montero-Calderón et al [34] found that SSC values showed little change in fresh-cut pineapple (Ananas comosus) during storage and no significant differences were found over time or among packaging conditions. Similar results have also been reported in fresh-cut pineapple ('Gold' cultivar) stored under modified atmosphere conditions of 2% O 2 and 10% CO 2 [35].…”

Section: Effect Of Map On Nutrition Quality Of Fresh-cut Pineapplementioning

confidence: 88%

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

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-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.

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“…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%