Effect of Modified Atmosphere Packaging on the Quality of Fresh-cut Pineapple
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Abstract:
In this study, the influence of packaging materials on the storage quality of fresh-cut pineapple was examined. Fresh-cut fruit pineapple were packed in self-activated modified atmosphere bags (MAP) or normal commercially available fresh-keeping bags (the control group (CK)), before being stored at 4 ℃. The fresh cut pineapple samples were subjected to sensory evaluation, and the quality indices including the headspace gas composition, and the hardness, total soluble solids content (TSS), titratable acid (TA), ascorbic acid (Vc) content, malondialdehyde (MDA) content and ethanol content of the fruit samples were measured. The results showed that compared with the control group, the fresh-cut pineapple packed in MAP had an O2 concentration above 11.29% and CO2 concentration below 3.03% during the storage. On the 12th day of storage, the sensory score was 9.67, and the hardness, TSS, VC and TA decreased by 11.17% 19.44%, 12.14% and 21.78%, respectively, thereby alleviating effectively the decline of the physiological indices of fresh-cut pineapple. Compared with the normal fresh-keeping bag, the MAP inhibited the increases of MDA and ethanol contents in fresh-cut pineapple. The MDA content of the fruit in the normal bag was 3.52 μmol/g, whilst that for the MAP was 2.99 μmol/g (MAP alleviated effectively the membrane lipid peroxidation). The ethanol content of the fruit in the normal bag was 615.9 μg/g, whilst that for the MAP was only 120.68 μg/g (MAP reduced greatly the anaerobic respiration to produce ethanol in the fresh-cut pineapple during storage). Therefore, the self-activated MAP effectively maintained the quality of fresh-cut pineapple and prolonged its storage duration, thereby having a broad market prospect.
