Effects of Cutting Shapes and Packaging Methods on the Quality and Physiological Properties of Fresh-cut Pineapple

doi:10.7506/spkx1002-6630-201102063

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (2 ): 266-269.doi: 10.7506/spkx1002-6630-201102063

• Packaging & Storage • Previous Articles Next Articles

Effects of Cutting Shapes and Packaging Methods on the Quality and Physiological Properties of Fresh-cut Pineapple

SHAO Yuan-zhi，LI Xue-ping，CHEN Jiao，WU Rui-gang，FU Yan-yan，LI Wen

1. College of Food Science, Hainan University, Haikou 570228, China；2. Key Laboratory of Postharvest Technology of Fruits and Vegetables in Guangdong Province, Guangzhou 510642, China；3. Key Laboratory of Protection and Development in Tropical Plant Resources, Ministry of Education, College of Horticulture and Landscape, Hainan University, Haikou 570228, China

Received:2009-08-31 Revised:2010-09-30 Online:2011-01-25 Published:2011-01-10

Abstract

Abstract: The effects of cutting shapes and packaging methods on the sensory quality and the activities of enzymes related to browning of fresh-cut pineapple (Bali variety, from Hainan) during storage were investigated. Slicing in combination with either wrapping with polyethylene (PE) film or packaging in a PE bag was able to more effectively inhibit the softening of freshcut pineapple and the reduction of total soluble solid (TSS), titratable acid (TA) and vitamin C (VC) contents when compared to block cutting in combination with either PE wrapping or PE packaging, and maintain the activities of olyphenoloxidase (PPO) and peroxidase (POD) at a lower level during the entire storage period of 15 days and before the 6th day, respectively. Therefore, slicing in combination with either PE wrapping or PE packaging seems to be the most beneficial strategy for preventing the browning, maintaining the overall quality and extending the shelf life of fresh-cut pineapple.

Key words: fresh-cut pineapple, cutting shape, packaging method, quality, physiological property

CLC Number:

TS206.6

SHAO Yuan-zhi，LI Xue-ping，CHEN Jiao，WU Rui-gang，FU Yan-yan，LI Wen. Effects of Cutting Shapes and Packaging Methods on the Quality and Physiological Properties of Fresh-cut Pineapple[J]. FOOD SCIENCE, 2011, 32(2 ): 266-269.

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Effects of Cutting Shapes and Packaging Methods on the Quality and Physiological Properties of Fresh-cut Pineapple

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