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Effect of preservatives and temperature on microbial and physico-chemical attributes of minimally processed pineapple

Minimally processed fruits are one of the major growing segments in food retail markets. However minimal processing leads to limited shelf-life due to excessive tissue softening and cut surface browning. Pineapple (cv. Mauritius) tidbits were treated with various preservatives of different combination and stored in ambient and refrigerated storage condition. It was evident from the result that, as the storage period increases the colour values of L*, a* and b* were decreased irrespective of treatments. Reduction in colour values was due to development of translucent appearance of the fruit flesh, which changed from a yellow-white opaque colour to a translucent yellow colour. A better firmness was maintained in refrigerated storage condition in combination of calcium chlorideand citric acid treated sample. The decreasing trend was observed in pH value of treated samples compared to control sample. Vitamin C content was better retained in the presence of calcium chloride at refrigeration condition. Best samples were selected based on better retention of physic-chemical attributes, and selected sample was microbially safe up to twelve days of refrigerated storage condition. | Effect of preservatives and temperature on microbial and physico-chemical attributes of minimally processed pineapple