scholarly journals Pretreatments and Cold Storage on the Quality of Minimally Processed Ambarella (Spondias Dulcis L.) and the Mixed Load of Ambarella and Pineapple (Ananas Comosus (L.) Merr)

2013 ◽  
Vol 7 (0) ◽  
pp. 21 ◽  
Author(s):  
A. Daranagama ◽  
S. Ediriweera ◽  
K. Abeywickrama
Keyword(s):  
Cold Storage ◽  
Ananas Comosus ◽  
Minimally Processed ◽  
Mixed Load

scholarly journals Changes of Quality of Minimally-Processed Pineapple (Ananas comosus, var. ‘Queen Victoria’) during Cold Storage: Fungi in the Leading Role

2020 ◽  
Vol 8 (2) ◽  
pp. 185 ◽  
Author(s):  
Charlène Leneveu-Jenvrin ◽  
Baptiste Quentin ◽  
Sophie Assemat ◽  
Mathilde Hoarau ◽  
Jean-Christophe Meile ◽  
...  
Keyword(s):  
Cold Storage ◽  
Microbiological Quality ◽  
Fungal Species ◽  
Ananas Comosus ◽  
Minimally Processed ◽  
Leading Role ◽  
Queen Victoria ◽  
Processing Step ◽  
Yeasts And Molds

Minimally-processed pineapple stored under refrigerated conditions is highly perishable. We aimed to characterize the evolution of physicochemical, sensory and microbiological quality during cold storage. Pineapple batches were sampled from several locations in Reunion Island and then minimally processed. In the processing step, the variability of firmness and counts of yeasts and molds were observed. Moreover, correlations between the sampling season and pH and b* color component, as well as between fungal population and b* parameter were observed. During storage, the visual aspect of pineapple cuts changed to brown and shiny, whereas olfactive descriptors shifted from fruity descriptors and fresh to fermented, alcoholic and milky. The values for pH, TA and TSS did not significantly vary according to storage time. A decrease in firmness and C* color parameter was observed. Yeast and mold counts were significantly higher after 7 days of storage. The diversity in yeasts and molds was mainly dependent on the considered batches observed from PCR-DGGE profiles. Fungal species were isolated from spoiled pineapple cuts. The implication of Penicilllium citrtrinum, Talaromyces amestolkiae, Rhodotorula mucilaginosa, Saccharomyces cerevisiae, and Meyerozyma caribbica in the spoilage of minimally-processed pineapple cuts was further demonstrated.

scholarly journals The effect of cold storage temperatures on respiration rate and physical quality of crownless pineapple (Ananas comosus L.)

2020 ◽  
Vol 542 ◽  
pp. 012006
Author(s):  
D S D Rahmadhanni ◽  
R Reswandha ◽  
S Rahayoe ◽  
N Bintoro ◽  
Y D Prasetyatama ◽  
...  
Keyword(s):  
Respiration Rate ◽  
Cold Storage ◽  
Ananas Comosus ◽  
Physical Quality ◽  
Storage Temperatures

scholarly journals Effect of cutting shapes and thicknesses on the quality of minimally processed pineapple (Ananas comosus) cv. 'Queen Victoria'

2011 ◽  
Vol 11 (48) ◽  
pp. 5525-5538
Author(s):  
M. S Danyen ◽  
◽  
N Boodia ◽  
A Ruggoo
Keyword(s):  
Interaction Effect ◽  
Significant Interaction ◽  
Ananas Comosus ◽  
Physical Factors ◽  
Minimally Processed ◽  
Significant Interaction Effect ◽  
Queen Victoria ◽  
Main Effect ◽  
Keeping Quality

Cutting shape and size are physical factors that influence the keeping quality of minimally processed fruits and vegetables. Since these factors have not been studied as determinants of the keeping quality of minimally processed pineapples (MPP) cv. ‘Queen Victoria’, this study was conducted. A 2 x 2 factorial treatment structure laid on a randomized block design (RBD) was used. The treatments, which were blocked by days, were combinations of two cutting shapes (slices and chunks) and two thicknesses (5 mm and 10 mm). Pineapples of 25 - 50% ripeness were minimally processed to give rise to the treatments, which were then vacuum-packed at 47.5 kPa in laminated Low Density Polyethylene (LDPE) vacuum bags and stored at 4 ± 10 C for 12 days. Quality changes were evaluated at three-day intervals over a storage period of 12 days. Translucency score was evaluated by comparison method against standard colour charts. Electrical conductivity of leachate (ECL), firmness and pH were measured instrumentally. Ascorbic acid (AA) content was determined by titration with dichlorophenolindophenol (DCPIP) dye. Yeasts and moulds counts (YMC) were also enumerated using the classical standard method. Data were analysed using analysis of variance (ANOVA), and sum of squares due to treatment were split into main effect cutting shape, main effect thickness and interaction effect. All the keeping quality attributes of the MPP were significantly affected by storage time (p<0.001). Cutting shape also significantly affected translucency score (p<0.01), firmness (p<0.01) and YMC (p<0.01). Slices were firmer and had the lowest translucency score and minimized fungal growth as opposed to chunks. No significant interaction effect (p>0.05) was observed between cutting shapes and thicknesses on translucency score, firmness and YMC of the MPP. However, a significant interaction effect was noted between these two variables on ECL (p<0.05) and AA content (p<0.001). A thickness of 10 mm exhibited lower translucency score, higher ECL, reduced firmness and lower AA losses. pH was not significantly affected (p>0.05) by cutting shapes and thicknesses. Ten-mm slices maintained all the above-stated quality parameters, except ECL and pH, when stored at 4 ± 10 C for 12 days.

scholarly journals Impact of different cut types on the quality of fresh-cut potatoes during storage

2020 ◽  
Vol 23 ◽  
Author(s):  
Muhammad Irfan ◽  
Muhammad Inam-Ur-Raheem ◽  
Rana Muhammad Aadil ◽  
Rameesha Nadeem ◽  
Umair Shabbir ◽  
...  
Keyword(s):  
Shelf Life ◽  
Cold Storage ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Minimally Processed ◽  
Content Analyses ◽  
Different Shapes ◽  
Fresh Cut ◽  
Quality And Shelf Life

Abstract Fresh-cut vegetables can be minimally processed through cleaning/washing, trimming, peeling, slicing and dicing, followed by packaging and cold storage. This study aimed to verify the effect of different cuts on the quality and shelf life of fresh-cut potato. Different cut types, such as slices, dices, cubes and wedges, were selected for this study to evaluate the shelf-life response of potatoes. Potato pieces of these different shapes were treated with calcium chloride, citric acid, and potassium metabisulfite (3%, 2% and 0.3%, respectively), stored in plastic boxes at 4 ˚C for 60 days, and then physicochemically (firmness (N), weight loss (WL), pH, titratable acidity (TA), total soluble solids (TSS), and ascorbic acid (AA) content analyses) and microbiologically assessed. The best results were observed for the dice cut type, which showed minimal changes in TSS (5.31%), pH (5.65), TA (0.34%), WL (9.04%), and AA content (10.86%). Moreover, the microbial activity of all shapes of potato pieces remained within acceptable limits during cold storage.

Effect of 4-hexylresorcinol on post-cut browning and quality of minimally processed ‘Fuji’ apple fruits

2020 ◽  
Vol 14 (5) ◽  
pp. 2461-2471
Author(s):  
Jardel Araujo Ribeiro ◽  
Rufino Fernando Flores Cantillano ◽  
Fabiana Roos Nora ◽  
Leonardo Nora
Keyword(s):  
Minimally Processed ◽  
Fuji Apple ◽  
Apple Fruits

scholarly journals Application of immersion pre-treatments and drying temperatures to improve the comprehensive quality of pineapple (Ananas comosus) slices

Heliyon ◽  
2021 ◽  
Vol 7 (1) ◽  
pp. e05882
Author(s):  
Wahidu Zzaman ◽  
Rahul Biswas ◽  
Mohammad Afzal Hossain
Keyword(s):  
Ananas Comosus
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