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Effect of Chemical Pretreatments on the Quality of Minimally Processed Pineapple Stored in Polystyrene Packages

Authors:

S Ediriweera,

Department of Botany, University of Kelaniya,, LK
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K Abeywickrama ,

Department of Botany, University of Kelaniya,, LK
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M Latifa

Horticulture Research Centre, Malaysian Agricultural Research and Development Institute (MARDI), Serdang,, MY
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Abstract

Minimally processed pineapple (Ananas comosus L.) cv. Mauritius stored at cold temperature for seven days were evaluated for physicochemical, sensory and microbiological qualities. Pineapple pieces were treated with 1% sodium chloride, 1% calcium chloride, a combination of 1% sodium chloride and calcium chloride, 1% ascorbic acid, 1% citric acid, 0.1% chitosan and distilled water (control) and packed in polystyrene packages before storage. Pretreatments did not significantly affect the physicochemical properties studied. Many sensory attributes in minimally processed pineapple decreased after seven days of storage. However, sodium chloride (1%) and a combination of 1% sodium chloride and calcium chloride pretreatments resulted in maintaining a better flavour in pineapple after a seven day storage period than the rest of the treatments. Microbial counts for all treatments and the control were within safe-to-consume limits while Salmonella was not detected in any sample.

Ceylon Journal of Science (Bio. Sci.) 41 (2): 151-155, 2012

DOI: http://dx.doi.org/10.4038/cjsbs.v41i2.5385

How to Cite: Ediriweera, S., Abeywickrama, K. & Latifa, M., (2013). Effect of Chemical Pretreatments on the Quality of Minimally Processed Pineapple Stored in Polystyrene Packages. Ceylon Journal of Science (Biological Sciences). 41(2), pp.151–155. DOI: http://doi.org/10.4038/cjsbs.v41i2.5385
Published on 03 Apr 2013.
Peer Reviewed

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