Shelf life of minimally processed pineapples treated with ascorbic and citric acids

• Main Authors: Lucimara Rogéria Antoniolli, Benedito Carlos Benedetti, Men de Sá Moreira de Souza Filho, Deborah dos Santos Garruti, Maria de Fátima Borges
• Format: Article
• Language: English
• Published: Instituto Agronômico de Campinas 2012-01-01
• Series: Bragantia
• Subjects: Ananas comosus; processamento mínimo; escurecimento enzimático; sabor residual; segurança microbiológica
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0006-87052012000300019&lng=en&tlng=en

The purpose of this research was to determine the shelf life of minimally processed (MP) 'Pérola' pineapples treated with ascorbic acid (AA) and citric acid (CA) based on physical, chemical, sensorial and microbiological attributes. Slices were dipped into drinking water (control) or combined solutions of AA:CA (%) (1.0:0.5 and 1.0:1.0) with sodium hypochlorite (NaClO 20 mg L-1) for 30 seconds. The samples were conditioned in polyethylene terephtalate packages and stored at 4±1 °C per 13 days. The low peroxidase activity in the slices treated with antioxidant combinations was related to low pH values observed in these samples. The treatments 1.0:0.5 and 1.0:1.0 (AA:CA, %) favored maintenance of the initial a* values and avoided the pulp browning. The ascorbic acid increased more than double on the 2nd day in the treated slices. By the 4th day the CO2 values suggested a higher respiratory activity in the slices treated with anti-browning compounds. The antioxidant treatments did not produce detectable residual flavors in the MP pineapple. Regardless of microbiological safety during the 13 days of cold storage, the control slices can be kept by 6 days, afterwards the color and dehydration become strong enough to affect the appearance. On the other hand, MP 'Pérola' pineapples treated with 1.0:0.5 (AA:CA, %) and NaClO (20 mg L-1) can be stored for 8 days at 4±1 ºC, which represents the extension of the shelf life in 2 days. After this period the overripe odor starts to develop.