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

Benítez, Sheila; Chiumenti, Michele; Sepulcre, Francesc; Achaerandio, Isabel

doi:10.1016/j.jfoodeng.2012.07.022

Cited by 33 publications

(22 citation statements)

References 38 publications

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“…Fruit resistance to penetration was evaluated through a compression test in a Universal Mechanical Testing Machine, model 3367 (Instron Corp., Canton, MA, USA) fi tted with a 5-mm probe and a 1kN load cell, and set to operate at a speed of 1mm·s -1 , according to BENÍTEZ et al (2012). The results were given by the maximum average compression (N) of two slices.…”

Section: Methodsmentioning

confidence: 99%

Antimicrobial and aromatic edible coating on fresh-cut pineapple preservation

et al. 2014

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Section: Methodsmentioning

confidence: 99%

Antimicrobial and aromatic edible coating on fresh-cut pineapple preservation

et al. 2014

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“…Brazil is one of the largest pineapple producers and consumers (Ananas comosus), which is one of the most popular tropical fruits, appreciated not only for its taste, juiciness and texture, but also to the high levels of vitamin C, carotenoids and fibers (PAULL;CHEN, 2003;BENÍTEZ et al, 2012;VIANA et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Bioactive Compounds and Antioxidant Activity of Pineapple Fruit of Different Cultivars

et al. 2016

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ABSTRACT-Pineapple is widely consumed and appreciated not only due to its taste and aroma, and also to its nutritional, functional and antioxidant properties, including its vitamin C and carotenoid contents. Brazil is one of the largest world' pineapple producer, and Pérola and Smooth Cayenne cultivars are the most commonly grown and marketed, but their susceptibility to fusariosis can compromise cultivation. New cultivars resistant to this pathogen are available to meet the demands of pineapple producers and consumers. The aim of this study was to evaluate the content of bioactive compounds and antioxidant activity of pineapple fruits of Imperial, Victoria, IAC Fantástico and Gomo de Mel cultivars, as well as traditional Pérola and Smooth Cayenne cultivars. Fruits grown in the Triângulo Mineiro region were evaluated by colorimetry, determination of ascorbic acid and phenolic compounds by spectrometry, antioxidant activity by ABTS and carotenoid profile by HPLC. Regarding color, Gomo de Mel cultivar showed lower brightness and higher value of parameter b*, indicating a more intense yellow color in this fruit. This result is consistent with the highest carotenoid concentration in this cultivar. Another cultivar that stood out was Imperial, which, while maintaining high carotenoid levels, also showed high concentrations of vitamin C and phenolic compounds, and higher antioxidant activity. Victoria cultivar showed low levels of bioactive compounds and antioxidant activity, even lower than IAC Fantástico cultivar, which showed levels of bioactive compounds similar to traditional Pérola and Smooth Cayenne cultivars. Index terms: Ananas comosuse, fusariosis, vitamin C, phenolics, carotenoids. COMPOSTOS BIOATIVOS E ATIVIDADE ANTIOXIDANTE DE FRUTOS DE CULTIVARES DE ABACAXIZEIROSRESUMO-O abacaxi é um fruto muito consumido e apreciado não só pelo sabor e aroma, mas também pelas propriedades nutricionais, funcionais e antioxidantes, incluindo os teores de vitamina C e carotenoides. O Brasil é um dos principais produtores de abacaxi, sendo as cultivares Pérola e Smooth Cayenne as mais plantadas e comercializadas, porém sua suscetibilidade à fusariose pode comprometer o cultivo. Novas cultivares resistentes a este patógeno estão sendo disponibilizadas no mercado, buscando atender às demandas do produtor e do mercado consumidor. Objetivou-se avaliar compostos bioativos e atividade antioxidante de frutos de cultivares de abacaxizeiros cultivados na região do Triângulo Mineiro. Os frutos foram avaliados quanto à colorimetria, quantificação de ácido ascórbico e fenólicos totais por espectrometria, atividade antioxidante por ABTS e perfil de carotenoides por HPLC. Em relação à coloração, a cultivar Gomo-de-Mel apresentou menor luminosidade e maior valor do parâmetro b*, indicando coloração mais amarela do fruto. Esse resultado é condizente pela maior concentração de carotenoides nessa cultivar. Outra cultivar que se destacou foi a Imperial, que, além de apresentar altos teores de carotenoides, demonstrou também elevadas concentra...

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“…To the best of our knowledge, few reports are available pertaining to the effect of temperature on pineapple fruits postharvest, and the available literature is limited to investigating the effects of low‐temperature treatments postharvest on changes in the quality and internal browning symptoms of pineapple fruits harvested during high‐temperature seasons (Marrero and Kader ; Joseph‐Adekunle and others ; Benítez and others ; Hong and others ). Little information is available regarding whether elevated temperatures enhance the overall quality and aroma production of pineapple fruits harvested during low‐temperature seasons.…”

Section: Introductionmentioning

confidence: 99%

Effects of Elevated Temperature Postharvest on Color Aspect, Physiochemical Characteristics, and Aroma Components of Pineapple Fruits

Liu

Liu²

2014

Journal of Food Science

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In this work, 2 separate experiments were performed to describe the influence of elevated temperature treatments postharvest on the color, physiochemical characteristics and aroma components of pineapple fruits during low-temperature seasons. The L* (lightness) values of the skin and pulp of pineapple fruits were decreased. The a* (greenness-redness) and b* (blueness-yellowness) values of the skin and pulp were all markedly increased. The elevated temperature significantly increased the contents of total soluble solids (TSS) and slightly affected contents of vitamin C (nonsignificant). Titratable acidity (TA) of pineapple fruits were notably decreased, whereas the values of TSS/TA of pineapple fruits were significantly increased. The firmness of the pineapple fruits decreased and more esters and alkenes were identified. The total relative contents of esters were increased, and the total relative contents of alkenes were decreased.

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

Cited by 33 publications

References 38 publications

Antimicrobial and aromatic edible coating on fresh-cut pineapple preservation

Antimicrobial and aromatic edible coating on fresh-cut pineapple preservation

Bioactive Compounds and Antioxidant Activity of Pineapple Fruit of Different Cultivars

Effects of Elevated Temperature Postharvest on Color Aspect, Physiochemical Characteristics, and Aroma Components of Pineapple Fruits

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