Quality evaluation of fresh-cut 'Pérola' pineapple stored in controlled atmosphere.
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The purpose of this research was to determine the best gas mixture in controlled atmosphere conditions to store fresh-cut ‘Pérola’ pineapple, particularly in relation to the maintenance of visual quality and reduction of microbial growth. After sanitation, fruit was manually peeled, sliced and dipped in 20 mg.L–1 NaOCl solution for 30 seconds. Then, the excess liquid was drained and the slices were placed in sealed glass jars connected to a flowboard installed in a cold room (5 1 °C). Desired gas mixtures were supplied continuously for 12 days from cylinders connected to the flowboard. Controlled atmospheres of 2:5, 2:10, 2:15, 5:5, 5:10, 5:15, 8:5, 8:10 and 8:15 (O2 :CO2 , %) and air were used. The product was evaluated for pulp color, total and fecal coliforms, mesophilic and psychrotrophic aerobic, mold and yeast counts. Total and fecal coliforms were not detected. The fresh-cut ‘Pérola’ pineapple was not very sensitive to storage in controlled atmosphere, considering that the slices had little browning and were free of contamination, that would affect the food safety at the end of the storage period.
Título em português: Avaliação da qualidade do abacaxi ‘Pérola’ minimamente processado, armazenado sob atmosfera controlada.
Título em português: Avaliação da qualidade do abacaxi ‘Pérola’ minimamente processado, armazenado sob atmosfera controlada.
Palabras clave
Composição gasosa, Crescimento microbiano, Atmosfera controlada, Abacaxi, Fruticultura, Pós-Colheita, Processamento Mínimo, Qualidade