Shelf life of minimally processed pineapple

M. N. Latifah, H. Abdullah, M. Mohd. Selamat, M. Habsah, Y. Talib, K. M. Rahman and H. Jabir

Abstract

Shelf life of minimally processed pineapple packed using polypropylene container was evaluated during storage at temperatures of 25 °C and 10 °C. Samples were evaluated daily for the rate of respiration, ethylene production, weight loss, chemical compositions (pH, TTA, TSS and ascorbic acid) and gases (CO₂, O₂ and C₂H₄) inside the package. The accumulation of CO₂ showed an increasing trend when the minimally processed pineapple was stored at 25 °C (0.2–1.2%) and at 10 °C (0.2–1.6%). Similar trend was observed in the O₂ level during storage at 25 °C (2.5–14.5%). However, at 10 °C the level of O₂ decreased (16.5–6.2%). Respiration rates of minimally processed pineapple increased with duration of storage, however, ethylene production was not detected. A great increase in the weight loss (0.06–0.28%) was observed from day 1 to day 2 storage at 25 °C. It took about 4 days for this range to be observed during storage at 10 °C. The pH value increased (3.63–3.93) during storage at 25 °C, whereas the TTA, TSS and ascorbic acid values decreased. However, at 10 °C the chemical compositions decreased by the end of the storage period. At 25 °C, the minimally processed pineapple can be stored for 2 days whereas at 10 °C, the shelf life was 7 days.

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