Optimal temperature and modified atmosphere for keeping quality of fresh-cut pineapples

The influences of storage temperature and modified O-2 and CO2 concentrations in the atmosphere on the post-cutting life and quality of fresh-cut pineapple (Ananas comosus) were studied. Temperature was the main factor affecting post-cutting life, which ranged from 4 days at 10 degrees C to over 14 days at 2.2 and 0 degrees C. The end of post-cutting life was signaled by a sharp increase in CO, production followed by an increase in ethylene production. The main effect of reduced (8 kPa or lower) O-2 levels was better retention of the yellow color of the pulp pieces, as reflected in higher final chroma values, whereas elevated (10 kPa) CO, levels led to a reduction in browning (higher L values). Modified atmosphere packaging allowed conservation of pulp pieces for over 2 weeks at 5 degrees C or lower without undesirable changes in quality parameters. (c) 2005 Elsevier B.V. All rights reserved.