Quality evaluation of minimally processed pineapple using two packing systems

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M. N. Latifah, H. Abdullah, M. Mohammed Selamat, Y. Talib and K. M. Rahman

Abstract

Quality of minimally prosessed pineapple cv. Josapine stored at 2°C was evaluated using stretch film and polypropylene container. The samples were evaluated at weekly intervals by observing the physical, chemical, physiological changes and sensory perceptions. The polypropylene container was more suitable to be used for packing minimally processed pineapple as it was easy to handle and stacking was possible. Pineapple slices packed in polypropylene containers maintained high score in the sensory perceptions over the 3-weeks storage period. The flavour, odour and texture were still good, the weight loss was low (0.1–0.6%), and no pronounced changes in the pH and TTA value were observed. The CO2 in the package remained low (± 0.1%) and O2 was maintained at ± 20% throughout the storage period. The ascorbic acid and TSS values in both packing systems decreased with duration of storage. Sliced pineapple packed in stretch film lost its aroma after 1 week and became discoloured after 3 weeks.

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