Influence of hot water treatment to quality properties of pineapple (Ananas comosus) fruit during storage

Abstract

Pineapple (Ananas comosus) was a non-climacteric fruit popularly distributed in Vietnam and other tropical regions. It was highly preferred by great appearance, wonderful texture, special flavour and perfect nutritional value. Moreover, it was also a good source of minerals, vitamins and antioxidants beneficial for human health. In harvesting season, it was highly perishable under ambient storage due to its high metabolic and moisture content resulting in quality degradation. This research evaluated the possibility of hot water treatment to the retention of quality attributes during storage. Pineapple fruits were dipped in hot water at different times and temperatures 30/35 (as control), 50/45, 52/40, 54/35, 56/30, 58/25, 60/20, 62/15 (°C/s). They were drained for 30 mins and stored at the ambient condition at the relative humidity of 85-90% for 15 days. In 3 day-interval, these fruit groups were taken to evaluate weight loss, firmness, decay index, total soluble solids (TSS), ascorbic acid. Results showed that there was a significant difference between the control and 7 treated groups. Pineapple fruits treated by hot water at 56/30 (°C/s) showed the lowest weight loss (0.15±0.05 to 1.34±0.01%), the lowest decay index (1.03±0.02 to 1.63±0.02), the most firmness (19.43±0.00 to 18.63±0.03 N), the highest TSS (24.35±0.02 to 23.01±0.01oBx), the highest ascorbic acid content (18.59±0.01 to 17.79±0.02 mg/100 g). Application of hot water submergence provided an alternative to chemical treatment to extend pineapple stability during storage and improve its marketability in distribution

Improving Performance of Edible Coating Protection on The Honey Pineapple Quality Attributes Through the Addition of Roselle (Hibiscus sabdariffa) Bioactive Compounds

“…The sample was then stored at room temperature and stored at a cold temperature of about 5 °C [6]. Observations were made every day for 6 days which included the following variables: weight loss [7], acidity level [8], fruit color scale index [9], vitamin content C [10].…”

“…Weight loss value was obtained by comparing the weight of fruit on day n with fruit weight on day (n−1) [7]. Measurement of weight loss was carried out by weighing using an analytical balance.…”

Post Harvest Treatments and Shelf Life of Some Tropical Fruit

“…Hot water treatment could reduce disease incidence and maintain postharvest quality during storage and prolong the shelf-life of papaya fruit [34]. Extended storage stability and marketability was reported for Pineapple and avocado fruits treated by hot water at different temperature and time combination [35,36]. Related research finding revealed that Guava fruits treated with hot water at 45 o C for 3 minute lasts upto 31 days under room temperature of 5±2 o C and 85 to 90 per cent relative humidity [37].…”