Conditions Optimization for Acetaldehyde Fumigation of Fresh-cut Pineapple by Response Surface Methodology

doi:10.7506/spkx1002-6630-201124008

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (24): 36-40.doi: 10.7506/spkx1002-6630-201124008

• Processing Technology • Previous Articles Next Articles

Conditions Optimization for Acetaldehyde Fumigation of Fresh-cut Pineapple by Response Surface Methodology

ZHU Ping1，PAN Yong-gui1,2,*，LIANG Da-wei3，ZHANG Zhi-yi1，ZHANG Wei-wei1

(1. College of Food Science, Hainan University, Haikou 570228, China； 2. Key Laboratory of Hainan Province for Postharvest Physiology and Preservation of Tropical Horticultural Products, Zhanjiang 524091, China；3. College of Food Science, South China Agricultural University, Guangzhou 510642, China)

Online:2011-12-25 Published:2011-12-29

Abstract

Abstract: Response surface methodology was applied to optimize the conditions for acetaldehyde fumigation of semi-yellow fresh-cut pineapple in order to achieve the best sensory quality. Fresh-cut pineapple fumigated treatment 5 h with 30% acetaldehyde at the dosage of 2.5 mL/kg showed a notably improved sensory quality when compared with non-fumigated one. The sugar-to-acid ratio, hardness, elasticity, stretch, chewiness and adhesiveness of fumigated pineapple were 21.98, 3110 g, 1.54 mm, 0.19, 14.2 mJ and 937 g, respectively.

Key words: acetaldehyde, fumigation, fresh-cut pineapple

CLC Number:

S667.7

ZHU Ping，PAN Yong-gui，LIANG Da-wei，ZHANG Zhi-yi，ZHANG Wei-wei. Conditions Optimization for Acetaldehyde Fumigation of Fresh-cut Pineapple by Response Surface Methodology[J]. FOOD SCIENCE, 2011, 32(24): 36-40.

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Conditions Optimization for Acetaldehyde Fumigation of Fresh-cut Pineapple by Response Surface Methodology

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